Butter Pecan Rounds

Butter Pecan Rounds

27

"An easy drop cookie, and one of my husband's favorites. Use real butter in the recipe."
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Ingredients

servings 215 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 115 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  2. In a skillet over medium heat toast the pecans with 2 tablespoons of the butter, cooking for about 5 minutes. Sprinkle 1 1/2 tablespoons of the white sugar over the top.
  3. Cream 1/2 cup of the butter with the white and brown sugar. Beat in the egg and vanilla. Mix in the flour, baking soda and salt. Stir in the pecan mixture.
  4. Drop tablespoonfuls of dough onto the prepared baking sheets. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes until golden brown. Let cool and devour.

Reviews

27
  1. 31 Ratings

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Most helpful positive review

This recipe is great! I have been making them for a couple of years now for my husband, and they are his favorite. If you turn down the oven temperature to 350, the cookies are soft and chewy....

Most helpful critical review

followed excatly except only baked 8.5 mins were good when warm but started firming as they cooled and an hr later were so hard that you had to use thyem as dunkers. They were baked on parchment...

This recipe is great! I have been making them for a couple of years now for my husband, and they are his favorite. If you turn down the oven temperature to 350, the cookies are soft and chewy....

followed excatly except only baked 8.5 mins were good when warm but started firming as they cooled and an hr later were so hard that you had to use thyem as dunkers. They were baked on parchment...

These were a big hit with people in my office. Not too sweet, for the nut lover.

Just as promised, a delicious butter pecan cookie. I only had salted butter, so i just cut the amount of salt in half in the recipe and it turned out great. Don't skip the toasting step, it re...

Great cookie recipe! I am a lover of nuts and this has alot of pecans in it. This is a really great chewie, buttery cookie that has wonderful butterscotch flavor. I thought toasting the pecans ...

Excellent cookie! Not too sweet, and the pinch of salt makes it so much better. I only baked it for about 8 min, then put it on broil for 1 minute. Such a pretty golden brown. Yummy!

These are awesome! I just added "Vanilla, Butter, & Nut" flavoring.....yummy!

These cookies are very good! It's like a chocolate chip cookie, only with buttered pecans instead of chocolate chips. Don't skip the parchment, it keeps the bottoms from getting over-browned :) ...

I made these at Christmas, and they were a huge hit!! They are a nice sturdy cookie that packs and ships well too!