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Crisp Butter Pecan Cookies

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
    about 2 dozen

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

Directions

  • 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.
  • Place 2 in. apart on greased baking sheets; flatten to 1/2 in. with the bottom of a glass coated with cooking spray.
  • Bake at 375° for 10-13 minutes or until light golden brown. Remove from pans to wire racks.
Nutrition Facts
2 each: 211 calories, 15g fat (7g saturated fat), 31mg cholesterol, 241mg sodium, 18g carbohydrate (6g sugars, 1g fiber), 2g protein.
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Reviews

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Average Rating:
  • crankyankee
    Feb 4, 2015

    i expected more flavor

  • Luvdaylilies
    Aug 7, 2014

    One great, easy to make cookie!

  • ehlertn
    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! :)

  • delowenstein
    May 21, 2011

    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

  • delowenstein
    May 21, 2011

    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

  • delowenstein
    May 21, 2011

    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

  • delowenstein
    May 21, 2011

    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

  • delowenstein
    May 21, 2011

    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

  • delowenstein
    May 21, 2011

    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

  • Sprowl
    Feb 22, 2011

    Wasn't sure about these at first, but let them cool (usually I like cookies still warm) and they were perfect. I pressed them down with a buttered, sugared glass for just a touch more sweetness. I will make again with other flavors of pudding.