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Easy Butter Pecan Cookies Recipe
These Butter Pecan Cookies are a Swedish classic! A buttery, brown-sugar-rich shortbread dough, nestled under a pecan half. Only 6 ingredients! So easy.
Prep Time
10 mins
Cook Time
10 mins
Total Time
18 mins
Servings: 50
Calories: 73 kcal
Course:
Dessert
Cuisine:
Swedish
Ingredients
- 1 cup salted butter softened
- 2/3 cup brown sugar packed
- 1 egg yolk
- 2 cups all-purpose flour spooned and leveled
- 1/2 teaspoon salt I use kosher salt
- 50-60 pecan halves
Instructions
- In a large bowl or stand mixer, cream butter and brown sugar. Beat it for at least 2-3 minutes, stopping to scrape the sides and bottom.
- Add the egg yolk and beat well.
- Add the flour & salt. Mix until it forms a ball, scraping the sides and bottom of the bowl. When all the flour is incorporated, stop beating. (Over beating makes for a tough dough.)
- Cover the bowl and chill for about an hour. (If you are doubling the recipe, be sure to chill for more like 2-3 hours. They will bake flat if the dough is not cold. You can freeze the dough too, if you want.)
- Preheat your oven to 350 degrees F. Line 2 large baking sheets with silicone baking mats or parchment paper.
- Form the dough into 1 inch balls. Place on the cookie sheet with one inch of space in between each cookie.
- Flatten each ball once with a fork. If the fork is sticking, dip it in flour, then press on the cookie.
- Press a pecan on top, perpendicular to the fork marks.
- Bake at 350 for 6-8 minutes or until they are no longer shiny on the top or edges.* I don't let mine get brown, or if they do, it is a very small amount on the bottom edges.
Cup of Yum
Notes
- This recipe is from Grandma Prudie, Eric's great-grandmother.
- *The cook time on this recipe is MUCH DEBATED. I like to cook for a minimal amount of time (6-8 minutes) until the cookies are just cooked through. This way they are soft and stay that way for a few days. Kris, Eric's mom, likes very crunchy cookies and will leave them in the oven until they are brown and very crispy. The choice is yours!
- You can chill the dough for up to 3 days before using. If you need longer than that, throw it in a Ziploc in the freezer. It will keep a long time! Let thaw on the counter until cold, then shape into balls. You can even shape the cookies, including the fork marks and the pecans, then store them in a tight container in the fridge or freezer, then bake up to 2-3 days later.
Nutrition Information
Serving
1cookie
Calories
73kcal
(4%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
13mg
(4%)
Potassium
16mg
(0%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
119IU
(2%)
Vitamin C
1mg
(1%)
Calcium
6mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 50Serving
Amount Per Serving
Calories 73
% Daily Value*
| Serving | 1cookie | |
| Calories | 73kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 13mg | 4% |
| Potassium | 16mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 119IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.