Frosted Pecan Butter Cookies Recipe

Frosted Pecan Butter Cookies Recipe
Frosted Pecan Butter Cookies Recipe photo by
Publisher Photo

Frosted Pecan Butter Cookies Recipe

Be the first to add a review
Publisher Photo
Lemon frosting gives my delicate cream-colored butter cookies a special zest. The citrusy hint of sunshine is extra welcome in winter, and crispy pecans fill every delicious bite.
Recommended: Fall Cookies
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min.

Ingredients

  • 1 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 2 tablespoons milk
  • 1-1/2 cups all-purpose flour
  • 3/4 cup cornstarch
  • 1/2 cup chopped pecans
  • LEMON FROSTING:
  • 2-1/2 cups confectioners' sugar
  • 3 tablespoons lemon juice
  • 1 tablespoon butter, melted
  • 1 to 2 drops yellow food coloring, optional

Directions

In a large bowl, cream butter and confectioners' sugar; beat in milk. Combine flour and cornstarch; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
Roll dough into 1-in. balls. Dip each ball halfway into pecans. Place nut side down 2 in. apart on ungreased baking sheets. Flatten slightly. Bake at 350° for 13-15 minutes or until lightly browned. Remove to wire racks to cool. In a small bowl, combine frosting ingredients until smooth. Frost cooled cookies. Yield: 4 dozen.
Originally published as Frosted Pecan Butter Cookies in Country Woman Christmas 2004 , p45

Nutritional Facts

2 each: 196 calories, 10g fat (5g saturated fat), 22mg cholesterol, 83mg sodium, 26g carbohydrate (15g sugars, 0 fiber), 1g protein.

  • 1 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 2 tablespoons milk
  • 1-1/2 cups all-purpose flour
  • 3/4 cup cornstarch
  • 1/2 cup chopped pecans
  • LEMON FROSTING:
  • 2-1/2 cups confectioners' sugar
  • 3 tablespoons lemon juice
  • 1 tablespoon butter, melted
  • 1 to 2 drops yellow food coloring, optional
  1. In a large bowl, cream butter and confectioners' sugar; beat in milk. Combine flour and cornstarch; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
  2. Roll dough into 1-in. balls. Dip each ball halfway into pecans. Place nut side down 2 in. apart on ungreased baking sheets. Flatten slightly. Bake at 350° for 13-15 minutes or until lightly browned. Remove to wire racks to cool. In a small bowl, combine frosting ingredients until smooth. Frost cooled cookies. Yield: 4 dozen.
Originally published as Frosted Pecan Butter Cookies in Country Woman Christmas 2004 , p45

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFrosted Pecan Butter Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review