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

Crisp Butter Pecan Cookies Recipe

Publisher Photo
These crisp shortbread-like cookies from Sharon Crider are wonderful with a cup of coffee. "They're delicious and so easy to make."-Sharon Crider, Juction City, Kansas
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

Ingredients

  • 3/4 cup butter, softened
  • 1 package (3.4 ounces) instant butterscotch pudding mix
  • 1-1/4 cups all-purpose flour
  • 1/2 cup chopped pecans

Nutritional Facts

1 serving (2 each) equals 211 calories, 15 g fat (7 g saturated fat), 31 mg cholesterol, 241 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. In a small bowl, beat butter and pudding mix until smooth. Gradually beat in flour. Fold in pecans. Roll into 1-1/2-in. balls.
  2. Place 2 in. apart on greased baking sheets; flatten to 1/2 in. with the bottom of a glass coated with cooking spray.
  3. Bake at 375° for 10-13 minutes or until light golden brown. Remove from pans to wire racks. Yield: about 2 dozen.
Originally published as Butter Pecan Cookies in Quick Cooking March/April 2005, p9

Nutritional Facts

1 serving (2 each) equals 211 calories, 15 g fat (7 g saturated fat), 31 mg cholesterol, 241 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Crisp Butter Pecan Cookies

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (2)
3 Star
 (2)
2 Star
 (2)
1 Star
 (3)
MY REVIEW
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MY REVIEW
Reviewed Aug. 7, 2014

"One great, easy to make cookie!"

MY REVIEW
Reviewed Aug. 26, 2011

"I love these cookies! They are so easy to make and taste delicious! Be sure not to overbake, as they are more shortbread-like and will continue to firm up while cooling. I love the idea of adding the Eng. toffee bits to the batter--can't wait to try that next! :)"

MY REVIEW
Reviewed May. 21, 2011 Edited Jul. 18, 2014

"I made this recipe twice so far & substituted pistachio pudding mix (Instant) the first time and substituted semi-sweet chocolate chips for the nuts! I think adding 1/2 tsp. salt is a help for leavening purposes! I also added 1 Tbsp. corn syrup (Light) & 1 tsp. of vanilla extract to make the dough more pliable! Today I used the butterscotch pudding mix (Instant) & used a package of English Toffee Bits instead of the nuts! I'd prepared these cookies again 7/18/14 & instead of butterscotch pudding, I used a 4.2-oz. package of Oreo Cookies & Creme Instant Pudding mix and I used 1 cup of Nestle's Springtime colored baking chips: Chocolate, pink & yellow + about 1/2 cup Reese's peanut butter pieces! It made for a colorful cookie! delowenstein"

MY REVIEW
Reviewed May. 21, 2011 Edited Jul. 18, 2014

"I made this recipe twice so far 7 substituted pistachio pudding mix (Instant) the first time and substituted semi-sweet chocolate chips for the nuts! I also added 1 Tbsp. corn syrup (Light) & 1 tsp. of vanilla extract to make the dough more pliable! Today I used the butterscotch pudding mix (Instant) & used a package of English Toffee Bits instead of the nuts! Dawn E. Lowenstein"

MY REVIEW
Reviewed May. 21, 2011 Edited Jul. 18, 2014

"I made this recipe twice so far 7 substituted pistachio pudding mix (Instant) the first time and substituted semi-sweet chocolate chips for the nuts! I also added 1 Tbsp. corn syrup (Light) & 1 tsp. of vanilla extract to make the dough more pliable! Today I used the butterscotch pudding mix (Instant) & used a package of English Toffee Bits instead of the nuts! Dawn E. Lowenstein"

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