Reviewed: Dec. 19, 2009

These cookies turned out great! I was worried about possibly burning the butter but it turned out just fine. This recipe I will keep. Did not put any icing on mine. Did not need it. (:

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MJM661

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Reviewed: Dec. 16, 2009

I had a wicked sweet tooth and these cookies definetely did the trick! The only recommendation I would have is to keep the frosting separate (don't ice them all at once) because it can make the cookies sickly sweet - especially if you plan on eating more than one! :o) Nice recipe, great butter flavor and very moist.

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SHELL_BELL34

Cooking Level: Expert

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Reviewed: Dec. 4, 2009

These are heavenly. The smell of the brown butter is incredible and the cookies are delicious. They remind me of pecan lace cookies in flavor. I too omitted the icing because I really don't think they need it. Thanks so much for posting this recipe.

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MSGYPSYLEE

Cooking Level: Expert

Home Town: Beverly, New Jersey, USA

Living In: Cinnaminson, New Jersey, USA

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Reviewed: Nov. 23, 2009

OMG!! These are so good... I did use margarine, I was out of butter and I had light brown sugar instead of dark... These were so good! I also didn't ice them, they really didn't need the extra sweetness!! Wonderful, will be making these a lot!!

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alieycater

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Reviewed: Jul. 7, 2009

Delicious!!! I have made these a couple of times, with no difficulty whatsoever each time. These cookies are crunchy and crispy with a coarse, sandy crumb I totally adore. The flavour is fantastic too, almost like butterscotch-caramel. I'm guessing that those cooks who felt this cookie lacked taste didnt brown their butter sufficiently, or over-browned the butter. My alterations: reduced sugar by 1/4 the amount, baked for 2 to 3 minutes longer than stated to make the cookies even more crispy, and ommitted the icing (the cookie is sweet and flavourful enough as it is). Try this cookie, you will not be dissappointed!

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bluebananas

Cooking Level: Beginning

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Reviewed: May 24, 2009

Didn't love em, didn't hate em. My 14 year old said the frosting was too sweet. My husband asked me after I gave him a couple of these cookies "Are there any peanut butter cookies left from last night?" Recipe was followed exactly, didn't overcook the butter. Sorry, guess this one is not a keeper for my family :(

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EASYLYVIN

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Reviewed: Apr. 17, 2009

Excellent cookies! These taste just like butter pecan fudge but much easier. Love them!

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BARDMOM

Cooking Level: Intermediate

Living In: Warren, Michigan, USA

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Reviewed: Feb. 27, 2009

Fantastic cookie. Because of the browned butter, they have a very distinctive flavor. I saw a few reviews that said they "didn't brown the butter but they were still good". They may have still been good but they would have a completely different taste. Browning the butter is what makes these cookies special so I wouldn't recommend skipping that step.

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Connie

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2009

These cookies were fabulous. They are my husband's new favorite cookie. He keeps asking me to make them, and he doesn't usually even like sweets. They have a wonderful toffee-ish flavor. I took a batch to work and got many compliments. I followed the recipe exactly except I used quite a bit less water in the icing, to make it a bit thicker. The only thing I will do next time is chop the pecans rather fine so that they don't stick up and make the top of the cookie lumpy.

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Nikki

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Reviewed: Nov. 30, 2008

my 63 year old father declared these the best cookies he's ever had in his life. I thought they were pretty good, too!

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OMOBELLE

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Reviewed: Nov. 24, 2008

These were delicious! My friends loved it n I haven't baked cookies in ages! My friend told me they taste almost like famous amos cookies! Suggested that I add in some chocolate chips next time. I must say though that I found it a bit too sweet. So next time am going to add in chocolate chips n cut the sugar in half. Thanx!

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chrissie

Cooking Level: Beginning

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Reviewed: Nov. 17, 2008

I made these for church along with a couple of other batches of cookies and these were the last to go. I think the flavor took some getting used to, but after a couple, I was hooked. They are very sweet and would go nicely with some coffee. I don't think I will make them again, however, because it seemed like the whole process from start to finish took a very long time.

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KaylaMayaCamrynMOM

Cooking Level: Intermediate

Home Town: Washington, Indiana, USA

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Reviewed: Oct. 21, 2008

These cookies are easy to make and decorate. The flavor is great, my kids don't even wait to frost them... from the oven into a glass of milk. And the recipe does yield the amount of cookies mentioned, which is great. Thanks!

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MORTICIA001

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Reviewed: Sep. 29, 2008

i made these for the first time last christmas and they were definitely a fave on my holiday cookie platters. although it took some extra time, i will be making these again.

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cs2002

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Chalfont, Pennsylvania, USA

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Reviewed: Sep. 26, 2008

I've never browned this quantity of butter before now. It's a little different than browning a small amount. It took longer than five minutes, foamed plenty then subsided, boiled, then foamed again before turning "nutty and brown". You have to stir in order to see the color through the foam. Great recipe! It didn't quite make 50 and next time I'll roll them a little smaller for a bit daintier cookie. I didn't use all the hot water for the glaze--just add it slowly until the desired consistency is reached. Try this recipe! Your pound of butter will not be used in vain!

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KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Aug. 17, 2008

This recipe was amazing. I made it for the kids, but couldn't stop eating them. I cut the glaze recipe in half. Thanks for my new favorite cookie recipe!!

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the chef

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Reviewed: Aug. 13, 2008

These cookies are absolutely delicious! I toasted the pecans as suggested by other reviews, and I'm certain that really added even more to the flavor. The dough was incredilble, It was hard to stop eating it. I don't feel the frosting is necessary either. It's very sweet. But cookies are great either way!

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skyhigh

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2008

Like a dummy, I halved this recipe... I am actually surprised that I got any cookies made with how good the dough is! Seriously...it's THAT good. As cookies, these kick the pants off the pre-made boxed Pecan cookies. Soft, chewy, artery clogging goodness. (Frosting is completely unnecessary... Makes 'em too sweet and competes with the cookie)

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Feb. 9, 2008

I actually started making this recipe and then realised I didn't have any eggs, pecans or confectioners sugar so I had to make it with chopped almonds and use milk to bind it together. Also obviously I couldn't make the frosting either. I also rolled out the pastry instead and cut it into pretty shapes. The cookies came out nicely. They just sort if tasted like sugary biscuit really. I think the eggs, pecan and frosting would have turned them into a 5 star recipe.

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Caz

Cooking Level: Intermediate

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Reviewed: Jan. 11, 2007

Chewy, buttery, nutty...These are so yummy! I've made them 3 times now. Once with icing. I didn't think the icing had much effect on them. I make them without it and I save a whole stick of butter. I also toast the pecans in the oven for a few minutes. It gives them an amazing added flavor.

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