Mom's Pecan Butter Cookies

December 13, 2009
0 Ratings
  • Serves 3 dozen
Author Notes

These cookies are found everywhere during the holidays and I always try to eat as many as possible - I love them! This is my family's recipe that is simple and straightforward. I'll admit, I've also been known to make a batch or two of these mid-summer. Sometimes I just don't have enough self-control to wait until Christmas!! —Kelsey Banfield

What You'll Need
  • 1 cup butter
  • 2 cups flour
  • 1 teaspoon vanilla
  • 3/4 cup chopped pecans
  • 1/2 cup powdered sugar
  1. Preheat oven to 325ºF.
  2. Cream butter and sugar in a mixer. Slowly add vanilla and flour with the mixer on low. Mix until everything is completely combined. Lastly, add the pecans and mix until they are incorporated into the batter.
  3. Roll the dough into 1" balls with the palms of your hands and line the balls up on a cookie sheet. Bake at 325 until light brown, about 30-35 minutes.
  4. Pour powdered sugar into a shallow bowl. Once cookies are cool enough to touch immediately roll them in powdered sugar so that they are completely coated.
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Home cook, food blogger, cookbook author, wine lover, avid traveler, and mother of two young children. Check out my books: The Naptime Chef: Fitting Great Food into Family Life (2012), and The Family Calendar Cookbook: From Birthdays to Bake Sales, Good Food to Carry You Through the Year (2015), Running Press.

7 Reviews

Tracy F. March 25, 2014
@paseo Yes, cream butter with sugar :)
paseo March 25, 2014
Sugar amount to cream w/butter?
Tracy F. January 3, 2010
I make this recipe (with 1/4 tsp salt) every Christmas. I also use pecans as you do. We call them Russian Tea Cakes. This year I made 5 double batches of them! Thankfully I have some (small) willing hands to help me roll them, lol! We always run out, and everyone says they are their most favorite cookie. Great with coffee in the morning too :)
DTM December 20, 2009
Delish, but better with a bit of salt.
Maria T. December 19, 2009
I love the recipe, no Pecans in Europe, will change for walnuts. Keep posting recipes please, I am learning so much from everyone and you and Antonia James seem to have come into my kitchen like buldozers!
Kelsey B. December 13, 2009
That is so funny, I think recipes like these keep reappearing because they are truly worthy of being hand-me-downs! When I asked my Mom for the exact origin of these she replied "oh who knows, I've been making these for yearrsss." And I know that's the truth because the recipe she gave me is on a recipe card with her maiden name on it (which she hasn't used in 37 years!) I think this is definitely from the "Christmas classic" files.
AntoniaJames December 13, 2009
I make exactly this recipe every year, using the recipe my mother used when I was a kid. They are, indeed, addictive! My mother thinks she found the recipe in a magazine (most likely Woman's Day or Family Circle) in the 1950's.