
I love this butter pecan cookie recipe because there are only 6 ingredients and they are common things that I probably have in the pantry at any given time.
I made butter pecan cookies for Emily’s dinner party. I wasn’t sure how many people would be there so I decided to make them mini. To do this, I just used a smaller cookie scoop. I also rolled the cookies in Sugar in the Raw before baking. This gave them a nice crisp texture on the outside and also made them look pretty and sparkly. I love Sugar in the Raw for baking.
By making the cookies mini, I was able to get about 3 dozen cookies from this recipe.

Now the important part: How did they taste? They were a big hit at the party. There were maybe 10 people in attendance and my cookies were all gone by the end of the night. Always a good feeling when something you made is completely devoured.

Butter Pecan Cookies
From: MarthaStewart.com
These delicate, buttery cookies, which get their crunchy texture from toasted pecans and a sugar coating, practically melt in your mouth. Makes 12.
3/4 cup pecans
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar, plus more for coating
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour
Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
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.
Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.





























