Thursday, February 6, 2014

Buttery Pecan Drop Cookies

This is a delicious buttery drop cookie that is loaded with chopped pecans and topped with a pecan half. I adapted this recipe from the Better Homes and Gardens Homemade Cookies book. They call for 4 cups of powdered sugar but I reduced to 3 cups as I prefer a less sweet cookie.

2 cups butter, softened
3 cups powdered sugar

4 cups all purpose flour
2/3 cup milk
2 teaspoon vanilla extract
2 cups coarsely chopped pecans
About 80 pecan halves

  • Preheat oven to 375°F.
  • In a large bowl, beat butter until pale, soft and fluffy.
  • Add all of the powdered sugar, half of the flour, half of the milk, and all of the vanilla to the butter.
  • Beat until thoroughly combined, scraping the sides of the bowl occasionally.
  • Add the rest of the flour and milk and beat thoroughly.
  • Stir in the chopped pecans.
  • Drop rounded teaspoonsful of dough 2 inches apart on ungreased cookie sheet.
  • Press a pecan half in center of each cookie.
  • Bake 8 - 11 minutes or until the edges of the cookies are slightly golden.

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