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Buttery Pecan Rounds

Ingredients

Ingredient Checklist

1 cup all-purpose flour

1/2 teaspoon coarse salt

1 cup (2 sticks) unsalted butter, softened

3/4 cup packed dark-brown sugar

1 large egg yolk

2/3 cup finely chopped toasted pecans (about 2 ounces)

Pecan halves, for decorating

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Buttery Pecan Rounds

Buttery Pecan Rounds

Buttery Pecan Rounds

Buttery Pecan Rounds

Ingredients

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon coarse salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup packed dark-brown sugar
  • 1 large egg yolk
  • 2/3 cup finely chopped toasted pecans (about 2 ounces)
  • Pecan halves, for decorating

Directions

Preheat oven to 325 degrees. Sift together flour and salt into a small bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 3 minutes. Mix in egg yolk until combined. Reduce speed to low. Add flour mixture;mix until combined. Mix in chopped pecans.

Using a 1 1/4-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing about 3 inches apart. Press 1 pecan half into the center of each. Bake cookies, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Let cool completely on sheets on wire racks.

Reviews (27)

Add Rating & Review

20 Ratings

5 star values:

                                  15

4 star values:

                                  1

3 star values:

                                  4

2 star values:

                                  0

1 star values:

                                  0

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Reviews (27)

Add Rating & Review

20 Ratings

5 star values:

                                  15

4 star values:

                                  1

3 star values:

                                  4

2 star values:

                                  0

1 star values:

                                  0

Add Rating & Review

20 Ratings

5 star values:

                                  15

4 star values:

                                  1

3 star values:

                                  4

2 star values:

                                  0

1 star values:

                                  0

20 Ratings

5 star values:

                                  15

4 star values:

                                  1

3 star values:

                                  4

2 star values:

                                  0

1 star values:

                                  0

20 Ratings

5 star values:

                                  15

4 star values:

                                  1

3 star values:

                                  4

2 star values:

                                  0

1 star values:

                                  0
  • 5 star values:
  • 15
  • 4 star values:
  • 1
  • 3 star values:
  • 4
  • 2 star values:
  • 0
  • 1 star values:
  • 0

Martha Stewart Member

Rating: 5 stars

10/06/2018

                Really good flavor and crispy. I'm not much of a cookie baker, loved these and would make again.

Martha Stewart Member

Rating: 5 stars

12/17/2017

                Terrible. They spread across my cookie sheets like lava.

Martha Stewart Member

Rating: 5 stars

12/13/2017

                Delicious cookies. I make them every Christmas as gifts. They are very light and buttery. Make sure you use very fresh pecans.

Martha Stewart Member

Rating: Unrated

12/24/2010

                I've made these cookies three years in a row and although they have a wonderful flavor they don't rise at all and easily break.  I kept thinking that I was doing the recipe wrong but after three years I know I'm not.  Someone should update this recipe to add something that will allow these cookies to rise a little.

Martha Stewart Member

Rating: Unrated

05/10/2010

                I just made these.  Not sure if I will make them again.  Although they are rich and buttery, they are not the most attractive cookies and the yield is low.  They do fall apart because they are so delicate.

Martha Stewart Member

Rating: Unrated

05/02/2010

                @msfiles:
                i think you need to put the whole cookie sheet on the rack to cool.

Martha Stewart Member

Rating: Unrated

05/02/2010

                My cookies fell apart when I put them on the wire cooling rack.  I re-read the directions to see if I left anything out...nope.

Martha Stewart Member

Rating: Unrated

05/02/2010

                These are scrumptious! I've been making them for quite some time from the MS cookies book. I get about 24 med. size cookies from this recipe and they're gone the next day!

Martha Stewart Member

Rating: Unrated

05/02/2010

                I am estimating the yield to be 24 to 30 if you use the cookie scoop OR
                36  if you use a rounded teaspoon as suggested earlier. Use the
                shorter baking time too and let cool a bit on the pan.    Mykele

Martha Stewart Member

Rating: Unrated

05/02/2010

                Sounds delicious - BUT what is the yield? I have 5 grandchildren.

Martha Stewart Member

Rating: Unrated

05/02/2010

                I go a little bonkers when cookie recipes don't indicate the yield.  I'd like to know how many cookies I can expect from a recipe.  Could someone tell me how many this recipe makes?

Martha Stewart Member

Rating: Unrated

04/28/2009

                I didnt think these were that good.  I thought the were too heavy.

Martha Stewart Member

Rating: Unrated

02/20/2009

                holy cow these are delicious...very buttery and rich flavor! definitely make sure to line baking sheets with parchment. i baked them for about 11 minutes and they were the perfect texture for my taste  (i don't like cookies too crisp).

Martha Stewart Member

Rating: Unrated

01/02/2009

                They are easy and quick to make and they were very good! But they are very greasy (nuts

Martha Stewart Member

Rating: Unrated

12/26/2008

                Did try these cookies and found them delicious.  Thanks.

Martha Stewart Member

Rating: Unrated

12/22/2008

                These are super easy but make sure to make them with just a teaspoon or you get a humongous set of cookies.  Very light and different.  The adults liked them the best.

Martha Stewart Member

Rating: Unrated

12/20/2008

                I have a different version of Martha's recipe from her Christmas book. Same ingredients and instructions, only difference is that you drop the batter in teaspoon increments, not the full ice cream scoop mentioned here. I dropped them by rounded teaspoons and spread them by 1.5 inches and it was just the right amount. The cookie spreads super thin, they are delicate, crispy/chewy, and perfect. We finished the whole batch in less than 24 hours. Not proud of that, but couldn't help ourselves.

Martha Stewart Member

Rating: Unrated

12/16/2008

                i agree with susan, the 1/4" scoop makes the cookies too big, but my second batch turned out just like the picture.  these are very lacey and everyone loved them.

Martha Stewart Member

Rating: Unrated

12/15/2008

                These cookies are not supposed to rise.  However, the 1 1/4" scoop makes them too big - they spread out over the cookie sheet into one big cookie.  I made the second batch much smaller, and they looked just like the picture.  Took them to work and the girls devoured them!

Martha Stewart Member

Rating: Unrated

12/14/2008

                Yummmm !  Large flat cookies sounds great.  the larger and flatter the better.  Plus I do not like the taste of soda.

Martha Stewart Member

Rating: Unrated

12/11/2008

                Not all cookie recipes require baking soda.

Martha Stewart Member

Rating: Unrated

12/07/2008

                Did this recipe leave out the baking soda? Becasue we tried it and our cookies are waay to big, and have not risen.....??? martha is my IDOL

Martha Stewart Member

Rating: Unrated

12/07/2008

                Did this recipe leave out the baking soda, becasue we tried it and our cookies are not rising, very flat, and waaaay too big!! Martha is awesome by the way.

Martha Stewart Member

Rating: Unrated

12/05/2008

                This sounds delicious and I am adding this to our holiday baking.
                My Son and I plan to bake this year for a change, and also making electric skillet peanut butter fudge.  (For Neighbors and few Friends) Son's wonderful idea by the way...great!
                " Happy Holidays Everyone"

Martha Stewart Member

Rating: Unrated

05/24/2008

                Very delicious cookies.  Baked about 100 cookies for our seniors function and they were all gone.  They could not believe I baked them.

Martha Stewart Member

Rating: Unrated

03/30/2008

                Very Delicious cookies, very easy to make under 25 minutes.  It's all worth the work very rewarding. Goes good with a cup of warm milk.  
                
                Enjoy.

Martha Stewart Member

Rating: 5 stars

10/06/2018

                Really good flavor and crispy. I'm not much of a cookie baker, loved these and would make again.

Rating: 5 stars

Rating: 5 stars

12/17/2017

                Terrible. They spread across my cookie sheets like lava.

Rating: 5 stars

12/13/2017

                Delicious cookies. I make them every Christmas as gifts. They are very light and buttery. Make sure you use very fresh pecans.

Rating: Unrated

12/24/2010

                I've made these cookies three years in a row and although they have a wonderful flavor they don't rise at all and easily break.  I kept thinking that I was doing the recipe wrong but after three years I know I'm not.  Someone should update this recipe to add something that will allow these cookies to rise a little.

Rating: Unrated

Rating: Unrated

05/10/2010

                I just made these.  Not sure if I will make them again.  Although they are rich and buttery, they are not the most attractive cookies and the yield is low.  They do fall apart because they are so delicate.

Rating: Unrated

05/02/2010

                @msfiles:
                i think you need to put the whole cookie sheet on the rack to cool.  


                    
                My cookies fell apart when I put them on the wire cooling rack.  I re-read the directions to see if I left anything out...nope.  


                    
                These are scrumptious! I've been making them for quite some time from the MS cookies book. I get about 24 med. size cookies from this recipe and they're gone the next day!  


                    
                I am estimating the yield to be 24 to 30 if you use the cookie scoop OR
                36  if you use a rounded teaspoon as suggested earlier. Use the
                shorter baking time too and let cool a bit on the pan.    Mykele  


                    
                Sounds delicious - BUT what is the yield? I have 5 grandchildren.  


                    
                I go a little bonkers when cookie recipes don't indicate the yield.  I'd like to know how many cookies I can expect from a recipe.  Could someone tell me how many this recipe makes?

Rating: Unrated

04/28/2009

                I didnt think these were that good.  I thought the were too heavy.

Rating: Unrated

02/20/2009

                holy cow these are delicious...very buttery and rich flavor! definitely make sure to line baking sheets with parchment. i baked them for about 11 minutes and they were the perfect texture for my taste  (i don't like cookies too crisp).

Rating: Unrated

01/02/2009

                They are easy and quick to make and they were very good! But they are very greasy (nuts

Rating: Unrated

12/26/2008

                Did try these cookies and found them delicious.  Thanks.

Rating: Unrated

12/22/2008

                These are super easy but make sure to make them with just a teaspoon or you get a humongous set of cookies.  Very light and different.  The adults liked them the best.

Rating: Unrated

12/20/2008

                I have a different version of Martha's recipe from her Christmas book. Same ingredients and instructions, only difference is that you drop the batter in teaspoon increments, not the full ice cream scoop mentioned here. I dropped them by rounded teaspoons and spread them by 1.5 inches and it was just the right amount. The cookie spreads super thin, they are delicate, crispy/chewy, and perfect. We finished the whole batch in less than 24 hours. Not proud of that, but couldn't help ourselves.

Rating: Unrated

12/16/2008

                i agree with susan, the 1/4" scoop makes the cookies too big, but my second batch turned out just like the picture.  these are very lacey and everyone loved them.

Rating: Unrated

12/15/2008

                These cookies are not supposed to rise.  However, the 1 1/4" scoop makes them too big - they spread out over the cookie sheet into one big cookie.  I made the second batch much smaller, and they looked just like the picture.  Took them to work and the girls devoured them!

Rating: Unrated

12/14/2008

                Yummmm !  Large flat cookies sounds great.  the larger and flatter the better.  Plus I do not like the taste of soda.

Rating: Unrated

12/11/2008

                Not all cookie recipes require baking soda.

Rating: Unrated

12/07/2008

                Did this recipe leave out the baking soda? Becasue we tried it and our cookies are waay to big, and have not risen.....??? martha is my IDOL  


                    
                Did this recipe leave out the baking soda, becasue we tried it and our cookies are not rising, very flat, and waaaay too big!! Martha is awesome by the way.

Rating: Unrated

12/05/2008

                This sounds delicious and I am adding this to our holiday baking.
                My Son and I plan to bake this year for a change, and also making electric skillet peanut butter fudge.  (For Neighbors and few Friends) Son's wonderful idea by the way...great!
                " Happy Holidays Everyone"

Rating: Unrated

05/24/2008

                Very delicious cookies.  Baked about 100 cookies for our seniors function and they were all gone.  They could not believe I baked them.

Rating: Unrated

03/30/2008

                Very Delicious cookies, very easy to make under 25 minutes.  It's all worth the work very rewarding. Goes good with a cup of warm milk.  
                
                Enjoy.

All Reviews for Buttery Pecan Rounds

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Buttery Pecan Rounds

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest