Butter Pecan Cookies Recipe
Butter Pecan Cookies Recipe photo by Taste of Home

Butter Pecan Cookies Recipe

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4.5 11 13
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When my daughter was a teen, these cookies earned her two blue ribbons from two county fairs. Then a few years ago, her own daughter took home a blue ribbon for the same cookie. Needless to say, these mouthwatering morsels are real winners!—Martha Thefield, Cedartown, Georgia
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch
MAKES:24 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch
MAKES: 24 servings


  • 1-3/4 cups chopped pecans
  • 1 tablespoon plus 1 cup butter, softened, divided
  • 1 cup packed brown sugar
  • 1 egg, separated
  • 1 teaspoon vanilla extract
  • 2 cups self-rising flour
  • 1 cup pecan halves

Nutritional Facts

2 each: 233 calories, 18g fat (6g saturated fat), 31mg cholesterol, 208mg sodium, 18g carbohydrate (9g sugars, 1g fiber), 3g protein


  1. Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool.
  2. In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle.
  3. Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball.
  4. Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Yield: about 4 dozen.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Butter Pecan Cookies in Best of Country Cookies 1999, p61

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Reviewed Apr. 19, 2015

"My 12 year old granddaughter saw this recipe and made them for the Lake County Fair. She won a best in show ribbon! These cookies are great!"

Reviewed Dec. 21, 2014

"Great recipe. It was mealy and dry but pressed together it does hold enough. After baking it does make a delicious, crumbly, melt-in-your-mouth cookie. My second time I added half an over ripe banana and ended up with a harder brittle cookie but tasty with a finish of banana nut."

Reviewed May. 16, 2014

"These cookies are amazing, one of our favorites. My husband often asks me to make them and they have gotten loads of compliments from his co-workers. I didn't have any of the issues some of the reviewers had and followed the recipe exact."

Reviewed Dec. 12, 2013

"Great taste, but when I added the flour to the mixture the consistency was mealy. I had to add about 2 tablespoons of milk to make it come together. Is there something missing in this recipe?"

Reviewed Dec. 5, 2013


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