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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
   (17)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (2)
2 Star
 (2)
1 Star
 (3)
MY REVIEW
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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

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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