by Charlotte Jane Davis
If you love pecans and cookies this recipe is perfect for you! The strong snap of pecans complements the crumbly texture of these beautiful shortbread dough cookies. This is a simple pecan cookie recipe to satisfy your pecan and sugar cravings!
Tip: If the dough gets a bit crumbly, it is completely normal as it is a shortbread dough that does not contain eggs, but if you want to add eggs, the cookies will end up softer and chewier. So make it your own recipe!
Equipment required (bakeware & tools)
- Mixing bowl
- 1 cup melted butter
- ⅔ cup packed brown sugar
- 1 egg
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
This recipe yields for 2 dozen servings
Time required: 1 hour
In a mixing bowl, beat in egg, butter, brown sugar, and mix until smooth. Slowly add flour and salt and mix well. Double-wrap the mixture airtight. Refrigerate for at least 1 hour.
Preheat the oven to 375 degrees F.
Place the baking sheet with pecans and put it in the oven. Toast the pecans for 5 to 10 minutes and toss occasionally.
Roll one-inch dough balls. Then gently place and press a toasted pecan on top. Put the dough balls 2 inches apart on cookie sheets. Step 5Bake for 10 minutes or until brown colored.