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I'm popping in today to share a cookie recipe that I recently wrote as a guest post for the Food & Wine blog. It's easy to get inundated with cookies and sweets this time of a year, but I couldn't help but sharing this recipe. My family has quite a few cookie recipes up our sleeves but this gem comes from my grandmother. These are my, "I need cookies and I need them quick" cookies. I usually have everything I need on hand and they whip together and bake up quick. These cookies have the perfect buttery-pecan flavor with a bit of crispiness (these are, hands down, my favorite cookie to dunk in a cup of coffee.) So, if you're looking for a lovely addition to your cookie collection, these are it.
Hope you are having a lovely weekend!
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• Older cookie sheets work better, as the newer, insulated ones don’t crisp the cookies as well.
• I’ve chosen to bake with parchment paper, but these cookies can also be baked on an ungreased cookie sheet.
• Grind unroasted, unsalted pecans into meal if desired.
I invite these cookies into my mouth, they look beautiful and so rich!
Ooooh, these look fantastic! So yummy. 🙂
I've been looking for my moms melt in the mouth vintage x-mas cookie receipe and I found it thanks to you. Bring back so many memories and they are delicious. She used crushed walnuts in stead of pecans for an alternative.
They look really crispy in this picture. Do they have any 'chew' to them or are they all crispy?
They do have a bit of chew to them- they aren't 100% crispy cookies.
Mmm! Love melt in you mouth cookies. These look awesome!
Oh, these look so good! Love your blog 🙂
I'm totally fine with becoming inundated with cookies at this time of year. These look fabulous!
I wonder if I could substitute the egg with Flax or Chia? The flavors sound great! Wonderful blog you have here!
These sound fantastic! Thanks for sharing
These look wonderful! I've never baked with pecan meal but now you had me curious to do it 🙂
I always love adding an "all ingredients on hand" recipe to my collection for those nights you just need some cookies - fast!
These look great and similar to my go to of chocolate chip cookie batter (sans chocolate chips) with chopped and whole pecans! I'm excited to try it with a pecan meal though!
Luci’s Morsels – fashion. food. frivolity.
These turned out absolutely amazing. Thank you for such a fabulous recipe.
Hi Erin, I'd love to make these, but I'm based in the UK and cup measurements are a bit of a headache for me 🙂 Would you be able to provide the metric conversions? This is what I have so far (based on some online conversion tools): 113g butter, 200g brown sugar, 94g flour. The problem is that I have no idea how many grams are in 1/2 cup pecan meal 🙁
1/2 cup butter = 226g, 90g for the flour, 50g for the pecan meal, and 192g for the brown sugar. Hope that helps!
Thank you so much for getting back to me! It seems online conversion tools don't really work 🙂
Will this recipe work in high altitude? I'm in Colorado.
I'm sorry I've never tried it at high altitude but I think you could adjust it to work.
I've made these a few times (4-5) and they're always so flat and greasy. Don't know why, but I guess I'll need to find a new recipe for the pecans from my tree.
Hi! I would note, if you're looking for a more traditional cookie, these are definitely not it. They are meant to be a flat cookie (similar to a lace cookie) and more on the buttery side.