Frosted Pecan Butter Cookies Recipe

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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.
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min.
MAKES:24 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min.
MAKES: 24 servings


  • 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
  • 2-1/2 cups confectioners' sugar
  • 3 tablespoons lemon juice
  • 1 tablespoon butter, melted
  • 1 to 2 drops yellow food coloring, optional

Nutritional Facts

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


  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 Annual 2004, p45

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