How do you make butter pecan cookies?

Question

Somebody gave us the mix in a jar with a little card for directions last Christmas and they were sooooooooooo delicious!!! They were pretty simple I think, do you know how to make them?

Answer 1

Ingredients
2 sticks (1 cup) salted butter, softened
1 cup packed brown sugar
1 large egg yolk, separated
1 teaspoon vanilla extract
2 cups self-rising flour*


Toasted Pecans:
1 tablespoon salted butter 1 3/4 cup chopped pecans



Hardware
Large bowl
Small baking pan or pie tin
Cookie sheets
Mixer

Step 1: In small baking pan or pie tin, place chopped pecans and 1 tablespoon of butter.
Step 2: Bake at 325 degrees F. for 5-7 minutes or until toasted and browned; turn oven off and set aside.
Step 3: In a large bowl, cream together 2 sticks butter and brown sugar with an electric mixer set on medium speed.
Step 4: Beat in egg yolk and vanilla extract.
Step 5: Gradually add flour.
Step 6: Cover and refrigerate for 1 hour.
Step 7: Preheat oven to 375 degrees F.
Step 8: Roll into 1-inch balls, then roll balls in toasted pecans. Place on ungreased cookie sheet 2 inches apart.
Step 9: Bake for 10-12 minutes or until golden brown. Let set for 2 minutes before transferring to cooling surface.

Makes 48 cookies.

Answer 2

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, melted
1 egg
1/4 cup Gold Medal® all-purpose flour
3/4 cup finely chopped toasted pecans
1 teaspoon vanilla
1/2 teaspoon maple flavor
1/4 cup sugar
Coarse white sparkling sugar, if desired


1 . Heat oven to 375°F. In large bowl, stir all ingredients except 1/4 cup sugar until soft dough forms.
2 . Roll dough into 1-inch balls; roll balls in 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheet; press each with bottom of glass to flatten slightly.
3 . Bake 9 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Sprinkle with sparkling sugar.

Answer 3

love butter pecan cookies; I love the way they melt in your mouth; I love the taste of pecans, and of course the taste of butter. The recipe is from Everyday Food magazine. Note to self: follow directions! I forgot to flatten the cookies until they were about half-way done baking, so they didn't turn out quite as pretty as they could have. Still, they lasted about an hour here.

By the way, here's a tip I learned over lunch with Bay Area pastry chef Shuna Fish Lydon of Eggbeater. Cream the butter first. Then add sugar and cream them together. This is the way it is supposed to be done. (Thanks Shuna!)

3/4 cup chopped pecans
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar, plus more for coating
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour

1 Preheat oven to 350°. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.

2 With an electric mixer, cream butter for about a minute. Add 1/3 cup sugar and cream until light, about 1 minute more. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.

3 Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet.

4 Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.

5 Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

Answer 4

BUTTER PECAN COOKIES

2 c. all-purpose flour
1/2 tsp. salt
1 c. butter, softened
2 tbsp. sugar
1/4 c. light molasses
2 c. finely chopped pecans
Powdered sugar

First brown 2 Tbls butter with 2 Tbls brown sugar add 1/2 cup pecan halves and 1/4 tsp salt in a fry pan and then set aside to cool.
Combine flour and salt and set aside. Cream butter and sugar in a large mixing bowl until light and fluffy. Add molasses; mix until well blended. Gradually add flour mixture to butter mixture; mix well. Stir nuts into dough. Roll dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets. Press the candied pecan halves into the cookie dough to depress balls.
Bake at 350 degrees for 15 to 18 minutes. Dust or roll warm cookies in powdered sugar. Yield: about 5 dozen cookies.



http://www.cooks.com/rec/doc/0,1910,157177-228197,00.html
http://www.cooks.com/rec/doc/0,1910,156178-228197,00.html