Best 5 Easy Butter Pecan Cookies Recipes

BUTTER PECAN COOKIES

Steps:

• Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
• With an electric mixer, cream butter and 1/3 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.
• 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.
• Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

BUTTER PECAN COOKIES

Steps:

• Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool. , In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball. , Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

BUTTER PECAN COOKIES

Steps:

• In a large bowl, cream butter, brown sugar and egg. Mix until well blended.
• Slowly add flour and salt and mix well. Cover and refrigerate for at least one hour.
• Preheat oven to 375 degrees F.
• Roll one inch pieces of dough into balls and place 2 inches apart on cookie sheets. Flatten balls with the bottom of a glass dipped in flour. Press a pecan into top of dough.
• Bake 10 to 12 minutes until lightly colored.

EASY PECAN SHORTBREAD COOKIES

Steps:

• To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from heat; cool.
• In large bowl, beat butter and sugar with electric mixer on medium speed until fluffy. Gradually add flour, beating just until blended. Stir in toasted pecans and vanilla.
• Divide dough in half; shape each portion into 2 (1 1/4-inch-thick) logs (about 12 inches long). Wrap in cooking parchment paper; refrigerate 1 hour or until firm.
• Heat oven to 325°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1/2 inch apart.
• Bake 18 to 20 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.

CARAMEL-PECAN COOKIE BUTTER BARS

Steps:

• Preheat oven to 375°. In a large bowl, cream butter, sugars and cookie butter until light and fluffy, 5-7 minutes. Beat in egg. Gradually beat in flour. Spread onto bottom of greased 13x9-in. baking pan. Sprinkle with pecans; press lightly into dough. Bake until edges are lightly browned, 15-20 minutes., Meanwhile, in a large saucepan, combine caramels and cream. Cook and stir over medium-low heat until caramels are melted. Remove from heat; stir in vanilla. Pour over crust. Cool completely in pan on a wire rack., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over bars; let stand until set. Cut into bars.