Pound Cake Cookies Recipe - Allrecipes.com
Pound Cake Cookies Recipe
  • READY IN ABOUT 3 hrs

Pound Cake Cookies

Recipe by  

"These little cookies are a rich decadent treat! You can be creative by using any kind of jam or preserves you like instead of pecans. Perfect for bringing to a party."

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Ingredients Edit and Save

Original recipe makes 5 dozen cookies Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    2 hrs 55 mins


  1. Beat butter and sugar together in a bowl using an electric mixer until creamy. Beat egg yolks into butter mixture and gradually beat flour into butter mixture until dough forms. Beat in vanilla. Cover bowl with plastic wrap and refrigerate dough for at least 2 hours.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Roll chilled dough into walnut-sized balls and place 2 inches apart onto baking sheets. Flatten balls slightly and press an indentation into the center of each flattened ball. Fill each indentation with 1 pecan half.
  4. Bake in the preheated oven until lightly browned, 12 to 15 minutes. Cool on cookie sheet for 5 minutes and transfer to a wire rack.
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Reviews More Reviews

Oct 24, 2013

Mm-mmm! As this recipe's first reviewer I am eager to give it a two thumbs up! It looks as tho' it might have been around a good while, and what a shame it's been left unnoticed. These cookies are rich and buttery, tender and light. Just delicious, prepared in a heartbeat with just an unbelievable five ingredients. The ingredients and measurements for them are reliably accurate; the instructions simple, concise and well-written. The submitter suggests pecan halves or jam as options (I particularly like the jam idea) but I wanted something fall-ish so I pressed the top of the dough balls in fall sprinkles and then pressed a teeny mini peanut butter cup into each. This cookie is appropriate for any season or occasion and there are fun and limitless possibilities for decorations or toppers.

Dec 20, 2013

These truly are a Delicious cookie! I made these for my Christmas cookie trays this year instead of using pecans I used a Hershey kiss in the center! These will be made again!!


5 Ratings

Jul 15, 2014

I was kind of nervous making something that had such few reviews but I am so happy that I did. These cookies were amazing...they were the perfect amount of sweet and just yummy all around. The family loved it. I used jam in the center and they turned out amazing!

Sep 20, 2014

My new favorite cookie. The base is most like a moist amazing sugar cookie. I split my batch into 3 versions; 1st batch plain, 2nd I rolled the top of the flattened dough balls in sprinkles and the last batch I baked plain until the last 2 minutes when I added Hershey kisses (if you bake the entire time with the kisses the chocolate gets a burnt taste.

Jan 29, 2014

Lovely, buttery cookie and so little effort is required to make these. I also used Hershey Kisses in the center instead of pecans as I had some leftover in my fridge from Christmas. I plan on making these again with jam. I didn't follow the directions exactly as written...after beating in the egg yolks, I beat in the vanilla, then gradually stirred in the flour with a wooden spoon, as this is the method I am accustomed to when making cookies.


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  • Calories
  • 89 kcal
  • 4%
  • Carbohydrates
  • 8.3 g
  • 3%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 33 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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