"These soft cookies were a favorite of my mom's when we were growing up. If she could keep everyone out of the dough the cookies disappeared quickly." — donna
Watch video tips and tricks
I was tickled to find this recipe here. This is one is almost like the one that I have been using for years. I liked your version as it uses a bit less sugar. I have even frozen the dough for up to 3 weeks before baking and they turned out just great. They store well also.
Awesome cookies. Dough was pretty crumbly. Had to really work to keep it together, but it was worth it. Family loved them. Thanks!
If was not what I expected. It does make a good shortbread cookie.
I couldn't keep my dough together at all, but that did not keep me from pressing it down on to the cookie sheet and baking it anyway! Even after I baked them they were really crumbly.
I still give the recipe 5 stars because they are so good
This little cookie is not too sweet and would be enjoyed by both children and adults alike. I made half the recipe using a whole egg, therefore I didn’t have the crumbling problem mentioned by other reviewers. I would recommend adding another egg if you run into that problem because the cookies I made were easy to form, baked up perfectly, and had wonderful flavor. These cookies are perfect for a cookie tray for the holidays or a tea. Thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Brown Sugar Pecan Refrigerator Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 44
See how to make a top-rated sugar cookie from scratch.
Watch how to make the essential holiday cookie.
These addictive cookies are soft and just right for decorating.