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Butter Pecan Cookies

Saturday, February 6, 2010

I'm still hesitating about baking cookies this year... I haven't bake any.. even until now. Only did arrowhead chips so far.
Last year,


I made only Arrowhead chips, cos I was pregnant with Lydia and had no mood at all.

Pineapple tarts and kuih makmur.

2005... I forgot.

I didn't make these for Chinese New Year this year. It's a back post. But since it's lots of cookie baking for lots of people out there now, maybe u can try this. I purposely shaped my cookies like pecans.

Adapted from Martha Stewart's site.


• 3/4 cup pecans (I used 80gms)
• 1/2 cup (115gm) unsalted butter, room temperature (I used salted, so I skipped the salt)
• 1/3 cup sugar, plus more for coating (I used 70gm fine granulated sugar, plus more)
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt (skipped this)
• 1 cup all-purpose flour (I used 150gm)

1. Preheat oven to 350 degrees (180/170C). On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
2. With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
3. Pinch a small piece of dough, roll into an oblong shape, Roll in sugar. Place on a baking sheet. Gently flatten with a fork. 
4. Bake until golden brown, rotating sheet halfway through (if necessary), about 15 minutes. Cool cookies on a wire rack.

This cookie keeps well. I made them more than 2  months back, and they still taste good now.. I mean now. Cos I still have them :)

6 lovely notes:

Shirley @ Kokken69 February 6, 2010 at 7:43 PM  

These cookies look so very well made and I am sure they taste just as good. Nice photos again. Applause, applause...

wendyywy February 6, 2010 at 8:09 PM  

Thanks. I don't make cookies often, cos it takes a long time to finish it up.

vien February 6, 2010 at 10:56 PM  

These cookies look so yummy. Wendy, how many cookies did you get from this recipe? The sugar did not melt at all? ( the ones for coating)

wendyywy February 7, 2010 at 12:48 AM  

I didn't count woh. I put all of them into one tupperware. That tupperware is approximately 1.5L volume gua.
No water no melt. Don't worry. The melting point for dry sugar is very high.

A Full-Timed Housefly February 9, 2010 at 3:40 PM  

Bake more next time and share with me ok....these cookies look so good !

Irene's Footprints February 9, 2010 at 11:46 PM  


Came across your blog before and noticed you have veri nice pictures on your bakes/food. Good work....

: )

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