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Butter Pecan Cookies

 Butter Pecan Cookies
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
24 ServingsPrep: 25 min. + chilling Bake: 10 min./batch


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


  • 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.
  • 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.
  • 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.
  • Bake at 375° for 10-12 minutes or until golden brown. Cool for 2
  • minutes before removing to wire racks. Yield: about 4 dozen.

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Butter Pecan Cookies (continued)

Nutritional Facts: 2 cookies equals 233 calories, 18 g fat (6 g saturated fat), 31 mg cholesterol, 208 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein.