MAE MORTENSEN'S BUTTER PECAN COOKIES
This is Mae Mortensen's recipe. She posted it in the "Fellowhip Favorites from First Presbyterian" cookbook. Because the pecans are ground, its like a pecan sandy.
Provided by breezermom
Categories Dessert
Time 1h
Yield 4 dozen
Number Of Ingredients 9
Steps:
- Cream the butter and margarine. Gradually add 1/4 cup plus 2 tbsp sugar, beating well at medium speed of an electric mixer.
- Add the water and vanilla, beating well. Gradually add the flour to the creamed mixture, beating well. Stir in ground pecans.
- Shape dough into 1-inch balls; place 2 inches apart on a greased cookie sheet. Flatten the balls to 1/4 inch thickness with the palm of your hand. Bake at 350 degrees for 10 to 12 minutes. Let cool slightly on the cookie sheet.
- Roll cookies in additional sugar to coat. Let cool completely on wire racks.
Nutrition Facts : Calories 897.8, Fat 65.9, SaturatedFat 21.1, Cholesterol 61, Sodium 470.2, Carbohydrate 70.7, Fiber 4.3, Sugar 20.2, Protein 9.4
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Manite Cajuste
[email protected]Meh.
Vivo Y67
[email protected]I had some trouble getting the cookies to spread out in the oven. I think I might have needed to chill the dough for longer.
Ken Bailey
[email protected]These cookies are a little too sweet for my taste, but my kids love them.
drakus
[email protected]I've made these cookies several times now, and they're always a crowd-pleaser. They're especially good for holiday parties.
Sourob Miha
[email protected]5 stars! These cookies are so good, I can't stop eating them.
Niwagaba Boneventure
[email protected]Easy to make and delicious! I used a mix of dark and light brown sugar, and they turned out perfectly.
Kimberly Brannon
[email protected]These cookies were a hit! They're the perfect balance of sweet and savory, and the pecans add a nice crunch. I'll definitely be making these again.