Pecans are kind of a big thing in my family. Growing up, we would spend the whole fall and winter gathering pecans and then the whole summer shelling them. When I went to college in Utah, I had no idea how expensive they were in the stores. I also quickly learned that wild pecans are sweeter and smaller than store bought ones and taste… a lot better. I went through a short baking phase in college and my Dad sent me this recipe. I thought it was great that the recipe didn’t have eggs so I could eat it as cookie dough and I often prefer cookie dough over cookies. The cookies are very crumbly, but they are a favorite of mine! This is my Dad’s 5 ingredient butter pecan cookie recipe; I think it will be a simple favorite of yours in the future.
- 1/3 cup of pecans
- 1 stick of butter
- 1 teaspoon of vanilla
- 1/3 cup of sugar
- 1 cup of flour
- Preheat oven to 350
- Put pecans on cookie sheet
- Bake pecans for 9-10 minutes
- Let pecans cool
- Chop pecans finely (keep pecans separate)
- Soften butter and beat for a minute in a bowl
- Put vanilla in the bowl
- Mix pecans into the bowl
- Mix dry ingredients slowly into the bowl
- Put sugar onto the cookie sheet
- Roll cookie dough into balls
- Flatten with hand (or bottom of cup)
- Put sugar on tops of cookies
- Bake for 12-15 minutes
