Slice and Bake Butter Pecan Cookies

Studded with butter-roasted pecans, these melt-in-your-mouth cookies are perfect served with a tall glass of milk.

Slice-and-Bake Butter Pecan Cookies
Yields: 48
  • 2 cups finely chopped pecans
  • 1¼ cups unsalted butter, divided
  • 1½ teaspoons kosher salt, divided
  • 1 cup confectioners’ sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ¼ teaspoon baking powder
  • 1 tablespoon turbinado sugar
  1. Preheat oven to 350°.
  2. Place pecans and ¼ cup butter on a baking sheet. Bake for 8 minutes, stirring occasionally. Remove from oven, and sprinkle with 1 teaspoon salt. Let cool completely.
  3. In a medium saucepan, melt remaining 1 cup butter over medium heat. Cook, stirring occasionally, until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Let cool until butter is solid but soft, about 1 hour.
  4. In a large bowl, beat browned butter and confectioners’ sugar with a mixer at medium speed until combined, 1 to 2 minutes, stopping to scrape sides of bowl. Add vanilla and pecans, scraping butter from bottom of pan.
  5. In a medium bowl, whisk together flour, baking powder, and remaining ½ teaspoon salt. Gradually add flour mixture to butter mixture, beating just until combined. (Dough will be thick and crumbly.) Shape dough into 2 (7-inch) logs. Wrap each log in wax paper, and refrigerate for 4 hours.Remove from refrigerator 10 minutes before slicing.
  6. Preheat oven to 350°. Line baking sheets with parchment paper. Gently cut each log into 24 slices. Place slices 1 inch apart on prepared pans. Sprinkle with turbinado sugar.
  7. Bake until edges are golden brown, 10 to 12 minutes. Let cool completely


Enjoy this recipe and many more in the newest edition of Taste of the South magazine.


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