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Ingredients
| salted butter: 2 Tbl |
| pecans (chopped): 1 1/2 cups |
| granulated sugar: 1 1/2 Tbl |
| unsalted butter: 1/2 cup |
| granulated sugar: 1/2 cup |
| light brown sugar (packed): 1/2 cup |
| eggs: 1 |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 1 2/3 cups |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
Butter Pecan Rounds
Credit: AllRecipes
User rating:
"An easy drop cookie, and one of my husband's favorites. Use real butter in the recipe."
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Prep Time
min -
Cook Time
min -
Servings
18 serving(s)
Tags
Directions
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- In a skillet over medium heat toast the pecans with 2 tablespoons of the butter, cooking for about 5 minutes. Sprinkle 1 1/2 tablespoons of the white sugar over the top.
- Cream 1/2 cup of the butter with the white and brown sugar. Beat in the egg and vanilla. Mix in the flour, baking soda and salt. Stir in the pecan mixture.
- Drop tablespoonfuls of dough onto the prepared baking sheets. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes until golden brown. Let cool and devour.