Publisher Photo
Publisher Photo
I developed this recipe when a friend shared her pecan crop with me. These cookies are always on my family's "must make" list.
MAKES:
39 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch
MAKES:
39 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups confectioners' sugar, divided
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 3/4 cup finely ground pecans, toasted
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon

Directions

In a large bowl, cream the butter and 1/2 cup sugar until light and fluffy. Beat in vanilla. Combine the flour, pecans and salt; gradually add to the creamed mixture and mix well. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm.
Unwrap and cut into 1/4-in. slices. Place 1-1/2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are lightly browned.
Meanwhile, combine the cinnamon and remaining sugar. Roll warm cookies in cinnamon-sugar. Cool on wire racks. Yield: 6-1/2 dozen.
Originally published as Pecan Rounds in Best of Country Cookies 1999, p93

Nutritional Facts

2 each: 96 calories, 6g fat (3g saturated fat), 13mg cholesterol, 78mg sodium, 10g carbohydrate (4g sugars, 0 fiber), 1g protein.

  • 1 cup butter, softened
  • 1-1/2 cups confectioners' sugar, divided
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 3/4 cup finely ground pecans, toasted
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  1. In a large bowl, cream the butter and 1/2 cup sugar until light and fluffy. Beat in vanilla. Combine the flour, pecans and salt; gradually add to the creamed mixture and mix well. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm.
  2. Unwrap and cut into 1/4-in. slices. Place 1-1/2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are lightly browned.
  3. Meanwhile, combine the cinnamon and remaining sugar. Roll warm cookies in cinnamon-sugar. Cool on wire racks. Yield: 6-1/2 dozen.
Originally published as Pecan Rounds in Best of Country Cookies 1999, p93

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