They seem perfect for this time of year! What a delicious cookie.

Hi Linda,
Yep, I think that's why they are called butter cookies. To make more, I would just double the recipe.

Over the weekend I made a sweet potato cranberry pecan quick bread. It made me realize that I've been overlooking pecans! This is probably the best way to appreciate them...with butter & sugar!

I think you may have baked the ultimate cookie! Yum!

When I made these the dough came out more like fine-crumbly pie crust dough. Is this expected? Maybe I'm just not used to making these kinds of cookies...

Cookies without pecans are just pretending to be cookies! I can't wait to try this one out...it sort of reminds me of Pecan Sandies without the powdered sugar. I think maybe the pecans will be more noticable this way - a GREAT thing in my opinion!
-Joi

I made these cookies on the weekend and they were delicious, but I couldn't keep them from burning around the edges (melted butter and sugar). Does anyone have any tips?

I found the dough just a teeny bit too sticky to flatten. I wound up using my fingers. Also, when you scale it up, should you continue to use proportional amounts of flour, slightly more or slightly less? I wound up needing to scale up 4x to get 4 dozen cookies.

If the dough is sticky, you should add a little flour to it. The proportions should be the same though. ~Elise

Just made these to give as a gift- they turned out to be sooooo delicious! Light and crispy with tons of flavor. I'll need to make more to keep at home. Thank you for the fantastic recipe. I also made Suzanne's Best Brownies(to DIE for) and Pumpkin Biscotti(super yummy). I just happened to stumble across your website/blog for the first time today- Absolutley thrilled to have found it- thank you, thank you, THANK YOU!

There's just something about the combination of toasted pecans and butter that is soooo aromatic. These were delicious. They made exactly 1 dozen cookies. My dough was rather dry as well, though I'm sure they would've baked up fine anyway, but I added one egg yolk just to add some moisture. The texture was perfect - crumbly, buttery and sandy. The salt and light dusting of sugar added dimension. I did get some burning around the edges, but cut them off with a cookie cutter.

I made this recipe today. I usually have toasted pecans in the freezer so it was simple to pull them out and chop them. I didn't chop finely and they were delicious. What a keeper! I'm not surprised that they were adapted from Everyday Food. My favorite magazine.

I have made this recipe twice and both times they are outstanding. Crunchy, buttery tasting and they're hard to eat just one. Very good.

I would guess, remember only a guess that if you split the sugar, i/2 light brown sugar and 1/2 of the sugar, cane sugar not off brand sugar which is beet sugar,,hat totals the 1/3 cup required in the recipe...brown sugar makes a cookie a bit more moist...Now remember,, it is only a good guess on my part... OR, you can split the sugar, 1/2 of it sugar and 1/2 of it HONEY....total 1/3 cup sugar....

These cookies were very tastey, however I need to know what I may have done wrong. I followed the directions to the letter. When they were baking they flattened out, and were more like a cookie chip. They did not look like the nice picture you have displayed. We really liked the taste and so I need any suggestions as to what I did wrong.

Hello Lucinda, gosh I don't know what to tell you. Sounds like you might have needed a bit more flour to keep the cookies together. ~Elise

Every year I'm always looking for the best cookie recipe to bake for Christmas. This is definitely a winner. I just baked them for Christmas and they were fantastic! I have a batch in the oven right now but I doubled the recipe this time. I also split them in half and added 1/4 cup of white chocolate chips. Not sure how it will taste but just sounded good to me. Thanks Elise for a great cookie recipe.
Note: Didn't have any trouble with the dough at all and it wasn't crumbly or sticky. Came together perfectly.

Tried your recipe, my husband loves it. But I personally think that sugar and butter content needs to be decreased for this cookies to taste better.

Made them (doubled) today--the dough was very crumbly, but the cookies came out with a nice shortbread-like texture. Everyone enjoyed them, while I tried not to think about how we were eating half a pound of butter. ;)

I've made these twice now. The second time I doubled the batch...but they didn't turn out as well. Tonight I'm going to make just one batch, because they were perfect the first time.

Do you think using confectioner's sugar would affect the cookie negatively? I'm trying to use it up (and am a novice at baking). Thanks! :)

You used confectioner's sugar instead of regular granulated sugar? Yes, that would make a big difference. Those sugars are not interchangeable in baking. ~Elise

I made these last night and the batch was gone within 30 minutes. lol. I didn't have any vanilla on hand but they were still delicious. Toasting the pecans made all the difference. Next time I'll have to triple the recipe!

its really dry and i think it should have eggs in it. it doesnt taste really good.

I baked these to take to the boyfriend's parents' house for Christmas and they were a hit. I pressed a whole pecan into the top of each cookie, just to make them look a little more special.
To the reviewer above, every oven is different, so you should probably bake a test batch first to be sure. 12 minutes in my oven and they came out perfect. (The first batch I baked a full 15 minutes and they browned too much along the edges and tasted a little burnt.)

My boyfriend looked at me and said, "keep this recipe!". LOL, I call that a success.

Thanks, Elise!

These are excellent! I doubled the ingredients to make 24. Top of my favourites for cookie recipes. Thanks Elise.

I have made these cookies so many times now, they are just perfect! I gave them as present, and I have a friend that I can bribe him into doing just about anything if I promise him these cookies :-)

I tried them with Almonds as well but I must admit that with pecans it's much better. however, I tried doing half a cup flour, and half a cup grounded almonds. it was also delicious, more heavy with a bit of an almondi flavor. yummy!

Hi, I was wondering if this dough would be to delicate to freeze for baking later at Christmas? Thanks

Good question. I haven't tried freezing the dough, so don't know. I'm guessing they would be fine. ~Elise

I'm on my 4th batch now and every time they came out beautiful. I reduced the size for gift giving and the cooking time by a minute or two. Terrific little morsels. Are there any variations I can try like sprinkling with cinnamon sugar or something that will also go nicely with the butter pecan taste? How about peanut butter chips?