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These chewy, toasted pecan treats are a must with my cookie munchers every holiday. Using caramel and chocolate drizzle makes them doubly delicious and so pretty on the plate.—Paula Marchesi, Lenhartsville, Pennsylvania
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Originally published as Double-Drizzle Pecan Cookies in Country Woman December/January 2008, p27
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Reviewed on Mar. 02, 2012 by btakpowers
Amazing cookies, everyone loved them. I can't wait to taste them again.
Reviewed on Jan. 29, 2012 by talon49
Cookies are very tasty. Followed recipe, cooked a batch after rolling in pecans. Then I decided to skip this step and incorporate the pecans into the dough, came out exactly the same. Cookies come out soft & thin, let rest on cookies sheet before transferring to rack, will firm up. Recipe is a keeper.
Reviewed on Jan. 23, 2012 by farmerswife001
Wow so good will make again
Reviewed on Jan. 17, 2012 by carolynstowers
The cookies were delicious. The only change I did to the recipe was add a 1/2 cup of coconut. karenjaschik said her cookies was flat. I think her problem was she used melted butter instead of soft butter. Also, she might have use a measuring cup for liquid to measure her flour and her flour was a few tbs short,making her batter too thin to roll.
Reviewed on Jan. 17, 2012 by Bleugerman
These are fantastic. I don't know what karenjaschik did but mine came out great. They rolled into balls with absolutely no problems. Great recipe!
Reviewed on Dec. 21, 2011 by Anjobanjo
I love these cookies. This is my second year of making them and giving for Christmas and I always get rave reviews! Very easy to make, and the carmel drizzle sets it off the charts!
Reviewed on Dec. 08, 2009 by karenjaschik
these cookies are way too thin to coat, any ideas. Very disappointed in the way they turned out.
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