Best Mae Mortensens Butter Pecan Cookies Recipes

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EASY BUTTER PECAN COOKIES



Easy Butter Pecan Cookies image

This is one of my most requested cookies. It is crunchy on the outside, soft on the inside, and oh so nutty good. Make sure you don't overcook them, they will harden and set-up as they cool. Take them out of the oven when the edge start to brown and the top is still pale. I'm not sure about the number of servings, but it makes a lot.

Provided by moreCakePlz

Categories     Drop Cookies

Time 13m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 7

1 (18 ounce) box butter pecan cake mix
1 cup pecans (chopped)
1 cup quick oats (ground to a coarse powder)
1/2 cup oil
1/3 cup brown sugar
2 eggs
3 tablespoons powdered sugar (for dusting)

Steps:

  • Preheat oven to 375 degrees.
  • Stir the Butter Pecan Cake Mix, Oats and Brown Sugar together.
  • Add the oil and eggs and mix until incorporated.
  • Add the Pecans and mix until evenly distributed.
  • Using a small ice cream scoop (1 Tablespoon size) place dough on a cookie sheet lined with parchment paper. Flatten each cookie slightly.
  • Cook at 375 degrees for 8 minutes.
  • After removing from oven dust with powdered sugar.

Nutrition Facts : Calories 53, Fat 4.2, SaturatedFat 0.5, Cholesterol 8.8, Sodium 3.6, Carbohydrate 3.4, Fiber 0.4, Sugar 2.1, Protein 0.7

BUTTER PECAN COOKIES



Butter Pecan Cookies image

These cookies are very moist...my husband's favorite.

Provided by A. Peterson

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Yield 24

Number Of Ingredients 6

1 cup butter, softened
⅔ cup packed brown sugar
1 egg
2 cups all-purpose flour
½ teaspoon salt
1 ½ cups pecan halves

Steps:

  • In a large bowl, cream butter, brown sugar and egg. Mix until well blended.
  • Slowly add flour and salt and mix well. Cover and refrigerate for at least one hour.
  • Preheat oven to 375 degrees F.
  • Roll one inch pieces of dough into balls and place 2 inches apart on cookie sheets. Flatten balls with the bottom of a glass dipped in flour. Press a pecan into top of dough.
  • Bake 10 to 12 minutes until lightly colored.

Nutrition Facts : Calories 178.6 calories, Carbohydrate 14.9 g, Cholesterol 28.1 mg, Fat 12.8 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 5.4 g, Sodium 107.8 mg, Sugar 6.2 g

BUTTER PECAN COOKIES



Butter Pecan Cookies image

When my daughter was a teen, these butter pecan cookies earned her two blue ribbons from two county fairs. Then a few years ago, her own daughter took home a blue ribbon for the same cookie. Needless to say, these mouthwatering morsels are real winners!-Martha Thefield, Cedartown, Georgia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 7

1-3/4 cups chopped pecans
1 tablespoon plus 1 cup butter, softened, divided
1 cup packed brown sugar
1 large egg, room temperature, separated
1 teaspoon vanilla extract
2 cups self-rising flour
1 cup pecan halves

Steps:

  • Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool. , In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball. , Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 233 calories, Fat 18g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 208mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

BUTTER PECAN COOKIES



Butter Pecan Cookies image

Wonderful Christmas, or anytime cookie. Originally published in Taste of Home Cookie Book. (See note in description on Self-rising flour)

Provided by Kit_Kat

Categories     Dessert

Time 1h32m

Yield 4 dozen

Number Of Ingredients 7

1 3/4 cups chopped pecans
1 tablespoon butter
1 cup butter
1 cup packed brown sugar
1 egg, seperated
1 teaspoon vanilla
2 cups self-rising flour

Steps:

  • Place chopped pecans and 1 TBL butter in a baking dish.
  • Bake at 325 for 5-7 minutes or until toasted, stirring frequently.
  • Set aside to cool.
  • Cream 1 cup butter, sugar, egg yolk and vanilla in bowl of mixer.
  • To make Self-Rising flour add 1 1/2 teaspoons baking powder and 1/2 tsp salt to each cup then add all-purpose flour to make a full cup.
  • Gradually mix flour into creamed mixture.
  • Cover and refridgerate for one hour.
  • Roll into one inch balls.
  • Roll balls into toasted pecans, pressing nuts into dough.
  • Place 2 inches apart on ungreased cookie sheets.
  • Beat egg white until foamy.
  • Dip pecan halves in egg white then gehtly press one into each dough ball.
  • Bake at 375 for 10-12 minutes until golden brown.
  • Cool on sheets for 2 minutes and remove to wire racks to cool completely.

Nutrition Facts : Calories 1211.9, Fat 85.1, SaturatedFat 34.4, Cholesterol 182.5, Sodium 1180.1, Carbohydrate 106.8, Fiber 6.3, Sugar 55.2, Protein 12.6

BUTTER PECAN COOKIES



Butter Pecan Cookies image

My MIL gave me this recipe several years ago. It's super easy and delicious. I've given out this recipe many times.

Provided by CaramelPie

Categories     Drop Cookies

Time 20m

Yield 24-36 cookies

Number Of Ingredients 6

1 (18 ounce) package butter pecan cake mix
2 large eggs
1 teaspoon vanilla extract
1/2 cup margarine or 1/2 cup butter, softened
6 -8 ounces heath almond brickle chips
1/2 cup chopped pecans (optional)

Steps:

  • Cream cake mix, eggs, vanilla and margarine together with mixer.
  • Stir in brickle chips and pecans.
  • Drop onto greased or parchment-lined cookie sheet.
  • Bake at 350 degrees F for about 10 minutes.
  • Let cool for 2-3 minutes.
  • Transfer cookies to cooling rack.

BUTTER PECAN COOKIES



Butter Pecan Cookies image

Make and share this Butter Pecan Cookies recipe from Food.com.

Provided by benluc

Categories     Dessert

Time 1h4m

Yield 84 cookies

Number Of Ingredients 7

3/4 cup butter
1/2 cup brown sugar, packed
1 tablespoon granulated sugar
1 egg yolk, unbeaten
1 teaspoon vanilla extract
2 cups flour, sifted
1 lb pecan halves

Steps:

  • Preheat oven to 350 degrees.
  • Cream butter in large mixing bowl.
  • Gradually add brown sugar and granulated sugar.
  • Cream well.
  • Add unbeaten egg yolk and vanilla and beat well.
  • Blend in sifted flour to form a stiff dough.
  • Shape dough into small balls.
  • Place on greased cookie sheet. Flatten cookies with bottom of glass dipped in sugar.
  • Bake at 350 degrees for 7-9 minutes, till golden brown (do not overbrown.) Cool before frosting.
  • Garnish with pecan halves.

QUICK BUTTER PECAN COOKIES



Quick Butter Pecan Cookies image

Make and share this Quick Butter Pecan Cookies recipe from Food.com.

Provided by appliance queen

Categories     Dessert

Time 31m

Yield 2 dozen

Number Of Ingredients 4

3/4 cup butter, softened (1 1/2 sticks)
1 (3 1/2 ounce) package instant butterscotch pudding mix
1 1/4 cups all-purpose flour
1/2 cup pecans, chopped

Steps:

  • In a mixing bowl, cream butter and pudding mix.
  • Gradually beat in flour.
  • Fold in pecans.
  • Roll into 1 1/2-inch balls.
  • Place balls 2-inches apart on greased baking sheets.
  • Flatten to 1/2-inch with a greased glass.
  • Bake at 375 degrees Fahrenheit for 10 to 13 minutes or until light golden brown.
  • Remove to wire racks.

SALTY-SWEET BUTTER PECAN COOKIES



Salty-Sweet Butter Pecan Cookies image

OMG delicious! Addictive! The salty-sweet with the pecans and butterscotch is just the best! Found it on the King Arthur Flour site. The recipe noted - "If you're making smaller (teaspoon cookie scoop-sized) cookies, increase the coating to 1/2 cup (3 1/2 ounces) granulated sugar mixed with 1 3/4 to 2 teaspoons salt." Nice tips at the site too (like chilling versus not chilling dough & more or less salt) - http://www.kingarthurflour.com/recipes/salty-sweet-butter-pecan-cookies-recipe . Adding to my recipes so as to never ever lose this one! UPDATE - made these for Christmas platters - OMG, they are soo good -crunchy, sweet, salty & pecan toasty! We got 111 cookies from this batch having made them teaspoon-sized - perfect for Christmas platters. Will stick with the 1/2 teaspoon of butter-nut flavor we wimpily opted to use - it was perfect for our tastes.

Provided by Busters friend

Categories     Dessert

Time 44m

Yield 4 dozen

Number Of Ingredients 16

1 1/3 cups pecan halves
2/3 cup light brown sugar, firmly packed
2/3 cup granulated sugar
1/2 cup butter
1/2 cup vegetable shortening
1/2 teaspoon salt
1/2 teaspoon espresso powder
1 teaspoon baking soda
2 teaspoons vanilla extract
3/4 teaspoon butterscotch extract (vanilla-butternut & butter-rum flavor fine too)
1 teaspoon vinegar
1 large egg
2 cups all-purpose flour (King Arthur Unbleached)
1 1/3 cups butterscotch chips
1/3 cup granulated sugar, for topping
1 -1 1/4 teaspoon salt, for topping

Steps:

  • Preheat the oven to 375°F Lightly grease (or line with parchment) two baking sheets.
  • Place the pecans in a single layer in a pan, and toast till they've darkened a bit and smell toasty, about 8 to 9 minutes. Set them aside.
  • In a large bowl, combine the sugars, butter, shortening, salt, espresso powder, baking soda, vanilla, flavor, and vinegar, beating until smooth and creamy.
  • Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
  • Mix in the flour, then the chips and toasted nuts.
  • If you're going to refrigerate the dough, cover the bowl, and refrigerate for about 4 to 5 hours; or overnight. Cookie dough refrigerated for 3 1/2 to 4 hours will spread moderately; chilled overnight, it will spread much less.
  • Mix the 1/3 cup sugar and salt for the coating, and put it in a bowl. To bake cookies immediately (without refrigeration), use a spoon (or a tablespoon cookie scoop) to scoop 1 1/2" balls of dough into the sugar/salt mixture, rolling to coat. Then transfer to the prepared baking sheets, leaving 2" between them on all sides; they'll spread quite a bit. Or use a teaspoon cookie scoop to scoop 1 1/4" balls of dough.
  • Bake the cookies for 10 to 11 minutes - 11 minutes for smaller cookies, 12 for larger ones. Their edges will be chestnut brown and their tops a lighter golden brown. (For dough that's been refrigerated, add 30 seconds to 1 minute to those baking times.) Remove them from the oven, and cool on the pan till they've set enough to move without breaking. Repeat with the remaining dough.

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