They are just as soft as traditional shortbread cookies but with a delicious nutty flavor and very easy to make.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Sugar Spun Run | 2023-08-03 12:00:46 |  50,627 Views |
No Mixer No Cooling Soft Butter Pecan Cookies
I love butter pecan cookies! I love the way they melt in your mouth. I love the taste of pecans and of course the taste of butter. These cookies stayed good for about an hour here.
By the way here’s a tip I learned while having lunch with Bay Area pastry chef Shuna Fish Lydon of Eggbeater. Beat the butter first. Then add the sugar and beat until combined. This is how it’s supposed to be done. (Thanks Shuna!)
Once you’ve rolled the dough into balls you can freeze them to bake later. Freeze them in a single layer first to keep them from sticking together. Once they’re firm transfer them to a zip-top bag and store for up to 3 months. (We recommend writing the baking time and temperature on the outside of the bag because who can remember anything once it’s been in the black hole of the freezer?)
