Brown Sugar Pecan Refrigerator Cookies

Brown Sugar Pecan Refrigerator Cookies

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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Ingredients

1 h 30 m servings 94 cals
Serving size has been adjusted!
Original recipe yields 36 servings

Nutrition

  • Calories:
  • 94 kcal
  • 5%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 49 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

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. Beat the brown sugar and butter with an electric mixer in a large bowl until smooth. Beat in the egg and vanilla extract until completely incorporated. Mix the flour, baking powder, and salt together in a separate bowl, then stir the flour mixture into the butter mixture until just incorporated. Fold in the pecans mixing just enough to evenly combine.
  2. Roll the dough into a log, and wrap in wax paper. Chill the dough in the refrigerator for at least one hour.
  3. Preheat an oven to 350 degrees F (175 degrees C). Slice the dough and arrange the cookies on a baking sheet.
  4. Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Reviews

Read all reviews 7
  1. 9 Ratings

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Most helpful positive review

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...

Most helpful critical review

If was not what I expected. It does make a good shortbread cookie.

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Least positive
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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...

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 gi...

If was not what I expected. It does make a good shortbread cookie.

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 some...

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 ...

No changes and I will definitely make these again.

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