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Butter Pecan Cookies

Adapted from Cookies by Martha Stewart with few adjustments.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes



  • 175 grams (1 ΒΌ cups) all-purpose flour
  • 70 grams (2/3 cup) pecans
  • 100 grams (1 stick) cold butter, cut into cubes
  • 85 grams (2/3 cup) sugar powder
  • Pinch of salt
  • 1 tsp. vanilla extract
  • 1 large egg

For serving:

  • Sugar powder


  1. In a food processor with a steel blade, place flour, pecans, butter, powdered sugar, salt and vanilla and mix until a uniform crumb mixture is obtained.
  2. Add the egg and continue to mix until dough forms.
  3. Cool the dough for 30 minutes in the refrigerator.
  4. Make small walnut-sized balls of the dough and place them in intervals on a baking pan lined with baking pan.
  5. Using a fork, gently press top of each cookie to create a nice pattern.
  6. Preheat the oven to 170c degrees.
  7. Bake the cookies for 10-15 minutes or until golden brown and set.
  8. Cool completely at room temperature, sprinkle with powdered sugar and serve.

Recipe Notes

  • Instead of pecans, you can use any other kind of nuts you like. Originally the cookies are made with almonds.
  • Keep the cookies in a sealed jar at room temperature for up to 10 days.
  • Add the sugar powder just before serving for a fresh look.
  • It is important not to omit the salt because it balances the sweetness of the cookies.