Reviewed: Nov. 16, 2009

love love love these cookies! we just can't stop eating them. i doubled the recipe and added 1 tsp vanilla. i was too lazy and impatient to refridgerate them and roll them into balls, so i made them as a drop cookie and baked them the minimum time and they are awesome. so buttery and cake-like my whole family loved them!! i will use the recipe again at christmas time!

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katiesupermom

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Reviewed: Nov. 3, 2009

These cookies turned out great!

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tashjean

Home Town: Payson, Arizona, USA

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Reviewed: Jul. 6, 2009

My family loved these cookies, really nice,(I love them too but am supposed to be on a diet) I think they will be a big favourite in my house.

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Lilla

Cooking Level: Intermediate

Home Town: Glasgow, Lanarkshire, Scotland, U.K.

Living In: Northampton, Northamptonshire, England, U.K.

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Reviewed: Jun. 28, 2009

Cut the salt in half and these are great cookies. Made recipe as is & found they were too salty. As other reviews mentioned I too flattened them too much, will make them thicker next time. Thanks for sharing the recipe.

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Linda from Green Valley

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Reviewed: Mar. 15, 2009

Easy, delicious cookies. Just the right sweetness. I flattened my first batch out quite a bit and they're crisp thin cookies. The second batch is in the oven now and I left them a bit thicker. I also crushed some pecans and sprinkled them on the top. Says original recipe yields 4 dozen - mine came to 2 dozen so double it if you're expecting 4.

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oddible

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Reviewed: Jan. 20, 2009

I love these cookies. They are my new favorites.

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shannon

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Reviewed: Jan. 17, 2009

I've never made better cookies! I've been trying to get into baking more,and these cookies really helped me get the gist of it.I did add the 1 tsp vanilla,but otherwise followed the directions. Very good,and a good base recipe to add things to.Thanks!

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Lee927

Cooking Level: Intermediate

Home Town: Cottondale, Alabama, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Dec. 12, 2008

I just finished making a double batch of these wonderful cookies. I don't understand what other reviewers mean when they say this recipe doesn't make many cookies. I doubled everything and got 10 dozen cookies! Even half of that is 5 dozen! Here are the changes I made: I put a teaspoon of vanilla and about a cup of finely chopped pecans in the (doubled) batter, and after rolling into a one inch ball, dipped each one half way in a bowl containing Sugar In The Raw. It's light brown, has larger crystals then regular sugar, and very sparkly. Then I flattened each cookie with the bottom of a glass and put a nice whole pecan in the middle. They are absolutely delicious and they look wonderful! These are now on my list to make every year! Thanks!!

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Anna Mae

Cooking Level: Intermediate

Home Town: Poughkeepsie, New York, USA

Living In: Highland, New York, USA

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Reviewed: Nov. 30, 2008

My daughter made these for Thanksgiving. My, were they yummy! No need to change anything in the recipe.

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PAT79

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2008

Just made these, yummy!..I did add a little vanilla and chopped pecans as others suggested..This is a keeper for sure..Thanks for sharing..:o)

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Kelly

Cooking Level: Expert

Living In: Ames, Iowa, USA

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Reviewed: Jun. 15, 2008

This cookie tasted great! It was an instant hit with my family and I will probably make it again sometime soon. I added one teaspoon of vanilla extract like some of the other reviews seggested and I liked how it came out. One thing though; when you refrigerate the dough, it becomes really hard, so I seggest taking it out in advance and letting it cool to room temp. first.

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bumblebee19

Cooking Level: Intermediate

Living In: Scituate, Rhode Island, USA

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Reviewed: Apr. 17, 2008

Excellent recipe! The dough comes out very sticky, but do not add more flour! After refrigeration it comes out perfectly. I made that mistake once. Also added 1/2 tsp. vanilla which tasted lovely!

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KleenexDust

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Reviewed: Feb. 10, 2008

These are amazing!!! I added the extra brown sugar and the vanilla extract in the other comments. Will add this to my recipe box...

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dryummy

Cooking Level: Intermediate

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Reviewed: Dec. 28, 2007

This recipe is excellent. I chopped up some pecans very fine and mixed them in with the dough. I also added a teaspoon or so of vanilla. Also, I prefer to use sugar on the bottom of the glass for flattening instead of flour. The cookies are very tasty: nice and buttery and not too sweet.

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Emily

Cooking Level: Expert

Home Town: West Palm Beach, Florida, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Dec. 15, 2007

I screwed up the recipe... if you put half the amount of butter, it ends up tasting like lumpy scones. the cookies didnt spread, but on the bright side they don't taste bad. My rating is based on how the messed up batch tasted. will have to try this again some time.

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tinababy

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Reviewed: Dec. 9, 2007

Adding vanilla is a must in this recipe. Refrigerating overnight makes a better dough. We tried different "add ons", i.e. chocolate chips, cinnamon, powdered sugar, etc. and found that turning this recipe into a Pecan Sandie by adding chopped pecans to the batter, leaving the balls whole for baking and rolling in powdered sugar after baking was the best. By leaving these in a ball, the cookie was thicker and more cake like, so it would just be your own personal preference to do this.

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OurEyesOpen

Cooking Level: Expert

Home Town: Decatur, Texas, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Oct. 11, 2005

The dough was easy to work with but the flavor was not good, maybe by adding more sugar. I know I won't be making them again.

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grosella

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Reviewed: Aug. 22, 2005

This is a wonderful, melt-in-your-mouth recipe. I printed it two days ago, and I have already used it TWICE! I would suggest putting sugar on the bottom of the glass as well, it gives the cookies even more flavor! FANTASTIC JOB!

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Hayley Brin

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Reviewed: Jan. 4, 2005

These cookies were very bland, very much like shortbread with nuts. There is so much butter in them that the edges and bottoms baked very dark, when usually cookies bake evenly in color. I won't bake these again.

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KITCHENWITCHMS

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Reviewed: Dec. 13, 2004

I dont eat pecans, but everyone who tried them really liked them. Thumbs up!

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ILUVDOUG

Cooking Level: Intermediate

Living In: Kalamazoo, Michigan, USA

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Butter Pecan Cookies

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