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I’ve been sitting here staring at the above photo for hours now, waiting for inspiration to strike.
I’ve walked away from it and come back to it multiple times. I’ve taken breaks to bake bread, work out, chat on the phone with a friend. Still nothing.
The thing is, I just can’t come up with anything more compelling to say to you today than this: Make the danged cookies, they taste like pecan pie.
But do I really need to say anything more to you than that?
I really didn’t think so.
Adapted from Shutterbean.
Pecan Cookies
Ingredients
- 1 1/2 cups pecan halves plus extra for garnish (about 2 dozen)
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 1/4 cups all-purpose flour
- Powdered sugar for dusting
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Instructions
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper; set aside.
- Place 1 1/2 cups of pecan halves in a food processor. Pulse until coarsely ground, but be sure not to process for too long - you don't want the nuts to turn into a paste. Set aside.
- In a large bowl, stir together the sugar and melted butter. Beat in the egg and vanilla extract, then add the ground pecans and the flour. Mix well.
- To form the cookies, scoop out 1 tablespoon of dough and roll it into a ball, then flatten slightly into a round cookie. Place cookies on the prepared baking sheets, spacing about 2 inches apart. Lightly press a pecan half into the center of each cookie.
- Bake 9-11 minutes, until lighten golden around the edges. Remove from the oven and allow to cool for 1-2 minutes on the baking sheet before moving to a cooling rack to cool completely. Once cool, dust with powdered sugar.
- Cookies will keep for up to a week in an airtight container, or longer in the freezer...not that they'll last that long.
About Stephie
Stephie is the creator of Stephie Cooks, a food blog that focuses on creating memories around the food we share, with family recipes at the site’s heart. Stephie lives in Central Illinois with her husband, daughter, and a menagerie of cats and dogs. When she’s not in the kitchen or at her computer writing, you can usually find her curled up with a book or working on one of her many grandma-esque hobbies. Learn more >
This sounds amazing!
I just want to pluck the top cookie off the stack in the first picture! Yummmm 🙂
Umm, I’m convinced! Actually the title and the photos were enough but I laughed at your description 🙂 These look so good!
Yeah, that really is all you needed to say! lol
I hope you will link up this wonderful recipe and others at my Foodie Friday Blog Hop at A Room for Two with a View. I know my readers would love it!
Have a fantastic Foodie Friday and a wonderful weekend!
Melissa
Oh my; these look fantastic – why oh why must I food blog search at 2am!
I do the same thing! It’s how I end up doing things like baking cookies late at night. 😛
I know that feel, only last night it was steak and mushroom sauce, tonight crepes!
I’m sold 🙂 But I’ll have to eat six, just to be postive they taste like pecan pie. Can’t be too careful with these things.
Oh, I wouldn’t want you to be too cautious with that. 😉
sometimes that’s all ya need to say!
Apparently we’re on the same wavelength because i had mondo writer’s block last night….I was trying to write for like 3 hours. At that point, I should just make it a picture show with a recipe card. No words. Your pecan pie cookies would make me speechless too!
As a side note, I’m taking pictures of the naner loaf this morning and then G and I get to dive in. The suspense is kiiiiiilling me!
I’m so impressed you waited this long! Better self control than I have. 😉
COOOOKIES. Gimme.
(also, yes, this post is freakishly similar to mine! great minds… can’t think of anything to write ;))
So. you’re telling me that I could make these and hoard them in the freezer and it would be like having a piece of pecan pie every day for a few weeks? Assuming, of course, that I don’t tell anyone that I made them. I’m in.
Just hide ’em behind the cow in the freezer. He’ll never know.