Butter Pecan Cookies



This post answers the age old question- WWMD?


What would Martha do?


If her husband left empty Pringle cans around the house like a trail of breadcrumbs.


Well, she’d pick out some lovely craft paper.


She’d trim and tape around the can.


While baking up a batch of butter pecan cookies.


She’d place the cookies in cupcake liners.


And pile them up in the pretty can and give as a gift.


It’s a good thing.


Butter Pecan Cookies
  • 1 cup pecans
  • ½ cup (1 stick) unsalted butter, room temperature
  • ⅓ cup sugar, plus more for coating
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1 cup all-purpose flour
  1. Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
  2. With an electric mixer, cream butter and ⅓ cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
  3. Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
  4. Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.



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