Saturday, December 8, 2012

butter pecan cookies

it's saturday... and i have the entire day off! woo-hoo! our plans include our town christmas parade, a family lunch out,  wrapping gifts at our church, jeff's musical... and our annual christmas cookie baking! i am experimenting with two new rolled cookie recipes, i'll keep you posted. 

but i would love to share one of the best cookie recipes ever.
i say that phrase a lot, but this one really is one of the best ever! it's a martha stewart recipe and a single  batch will be devoured before they are off of the cooling rack.


  • 3/4 cup 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 ( i use my gluten free flour)


  1. Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
  2. With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. 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. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
  4. Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.
these guys are heaven mixed in butter and topped with pecans! and with my awesome flour  they are gluten free!

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