Toasted Pecan Cookies

1 1/2 cups (3 sticks) unsalted butter room temperature
1/2 cup powdered sugar
1/2 cup sugar
1 teaspoon vanilla
3 cups flour
1/2 teaspoon salt
2 cups finely chopped toasted pecans

  • Cream butter with sugars in mixer bowl until light and fluffy.
  • Blend in vanilla.
  • In separate bowl mix together flour, salt, pecans.
  • Add flour, salt, nut mixture to butter and sugar and mix on low speed until just blended.
  • Cover and refrigerate for 1 hour.
To form and bake cookies:
  • Shape chilled dough into smooth 16-inch cylinder.
  • Wrap with waxed paper and foil and refrigerate at least 4 hours. (Can be prepared ahead and refrigerated 3 days or frozen up to 1 month. Thaw at room temperature for 20 minutes before continuing.)
  • Preheat oven to 375°.
  • Line 2 baking sheets with foil or parchment paper.
  • Cut chilled dough into 3/8 inch slices and space 2 inches apart.
  • Refrigerate any unsliced dough.

This recipe is from Renae who got it from a magazine.

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