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Butter Pecan Cookies

Yields 50-60 small cookies     adjust servings

A buttery, brown-sugar-rich dough nestled under a pecan half. They never disappoint! 


  • 1 cup salted butter, softened
  • 2/3 cup brown sugar, packed
  • 1 egg yolk
  • 2 cups all-purpose flour, spooned and leveled
  • 1/2 teaspoon salt (I use kosher salt)
  • 50-60 pecan halves


  1. In a large bowl or stand mixer, cream butter and brown sugar. Beat it for at least 2-3 minutes, stopping to scrape the sides and bottom.
  2. Add the egg yolk and beat well.
  3. Add the flour & salt. Mix until it forms a ball, scraping the sides and bottom of the bowl. When all the flour is incorporated, stop beating. (Over beating makes for a tough dough.) 
  4. Cover the bowl and chill for about an hour. (If you are doubling the recipe, be sure to chill for more like 2-3 hours. They will bake flat if the dough is not cold. You can freeze the dough too, if you want.)
  5. Preheat your oven to 350 degrees F. Line 2 large baking sheets with silicone baking mats or parchment paper.
  6. Form the dough into 1 inch balls. Place on the cookie sheet with one inch of space in between each cookie.
  7. Flatten each ball once with a fork. If the fork is sticking, dip it in flour, then press on the cookie.
  8. Press a pecan on top, perpendicular to the fork marks.
  9. Bake at 350 for 6-8 minutes or until they are no longer shiny on the top or edges.* I don't let mine get brown, or if they do, it is a very small amount on the bottom edges.