Recipe by donna
"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."
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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.
If was not what I expected. It does make a good shortbread cookie.
Awesome cookies. Dough was pretty crumbly. Had to really work to keep it together, but it was worth it. Family loved them. Thanks!
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
I have made this two years in a row for my Christmas baskets. They have an excellent taste but the dough is very crumbly. I will be making more in a week or so and will add the extra egg as someone else recommended.
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
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