Apple Butter Beauties Recipe -
Apple Butter Beauties Recipe

Apple Butter Beauties

Recipe by  

"Great with homemade apple butter, but store-bought is extremely good too!"

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream the butter with the yolk and vanilla.
  3. Place the sugar and the pecans in a food processor and grind to a fine texture. Add the wheat germ, flour, and the salt and process again just to mix. Add the pecan mixture to the butter mixture.
  4. Roll this dough into balls a little more than 1 inch in diameter. Place on ungreased sheets about 2 inches apart. Using your thumb, make a dent in the top of each ball.
  5. Bake until a little brown , 15-20 minutes. When they come from the oven, use a spoon or another tool to open the dent you made ( it tends to close during baking). Let rest on the sheet for about 4 minutes and then remove to a rack. Cool completely. Spoon the apple butter into the indents and serve.
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Reviews More Reviews

Aug 29, 2002

The recipe mentions topping the cookie with the apple butter after baking. They sounded wonderful, but I thought they would be more well received (in my family) if I mixed the apple butter in and then baked them. They were EXCELLENT! I should have made more - my husband raved and raved about them. He can't wait until I make them again. Great with a cup of coffee! Thanks Kevin!

Mar 11, 2009

Really enjoyed these, but must 'fess up, I did make some adjustments: (like some other reviews suggested) I added the apple butter before baking, I used walnuts (ground half of the amount and left the remaining amount finely chopped - I am a texture freak), didn't have wheat germ so I used whole wheat flour and milled flax seed and lastly, I used the entire egg. The result a moist cake like cookie that reminded us of pecan sandies - will definitely make again - thank you Kevin.


6 Ratings

Sep 24, 2003

They are okay- I mixed the apple butter in to the recipe because I didnt know if I could freeze it 'raw'. I dusted them with confectioners sugar to make them look better. Would probably not make again.

Dec 02, 2008

I greatly improvised on this recipe. Didn't have wheat germ so I just used more flour. Also ran out of vanilla so and used almond extract instead. When the mixture was ready for baking, it was really crumbly - too crumbly to form into balls -- so I added back in the leftover egg white. The cookies turned out good. They baked for about 20 minutes and were crunchy but not crumbly. They have a good taste. They look a lot like pecan sandies when they're done. My hubby mistook the crushed pecans for oatmeal and declined my offer to try one. Something that might be worth trying is to roll these in crushed pecans before baking.

Jun 01, 2011

It was my first time making this and it's delicious!! It is super crumbly so next time I will probably add another yolk. Definitely a keeper though.


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  • Calories
  • 237 kcal
  • 12%
  • Carbohydrates
  • 23.3 g
  • 8%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 52 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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