Southern Pecan Cookies

I love a traditional cookie. One that represents a memory or place I have visited or lived. Southern Pecan Cookies are one of those cookies!

I spent a bunch of years living in Georgia and Georgia is know for two things…peaches and pecans. Southern Pecan Cookies remind me of the pecan trees I used to have in my back yard. Their rich and nutty flavor combined with traditional cookie ingredients really hit home and bring me right back to my years in Georgia.

You can definitely taste the pecans in Southern Pecan Cookies…the full cup of chopped pecans, the full cup of butter with vanilla make this cookie taste southern. The round cookie cutter along with the sugar sprinkled on top just add to the “traditionalness” of this cookie.

I’m rating Southern Pecan Cookies 2-stars for cookie baking difficulty. Normally I would rate a rolled cookie recipe 3-stars, but this recipe is about the easiest cookie cutter recipe I’ve made. The dough is thick and almost dense along with all the chopped pecans make cookie cutting easier than you might think.

There aren’t too many ingredients in Southern Pecan Cookies, and nothing out of the ordinary so I was quickly ready to get started adding the ingredients one at a time.

After creaming the butter and 2 tablespoons of powdered sugar I was ready to add the chopped pecans…

Next, I started adding the flour. I strayed from the “add ingredients one at a time” a bit. I decided to alternate the dry ingredients with the vanilla and iced water.

Once all ingredients were mixed together, I had an awesome cookie dough one would expect for a drop or shaped cookie. I was a little curious how rolling the dough for cookie cutting was going to work.

Normally I use a good amount of flour when rolling cookie dough. I didn’t need as much with this dough, but I did need to figure out how to work with all the chopped pecans.

The recipe says to roll the dough thin. I rolled it as thin as I could with the pecans. Then using the metal round cookie cutter made it relatively easy to cut out the cookies.

Once the cookies were cut, I sprinkled the sugar on top.

And now I was ready to bake!

The cookies didn’t do too much in the oven. They didn’t rise up or even spread out.

They just kept their shape and baked up perfectly in 10 minutes.

I took care removing the cookies from the cookie sheets to make sure they didn’t break.

I just love the round shape and all the chopped pecans with the soft beige cookie color. It looks delicate but hardy at the same time!

Just looking at these cookies reminds me of the south! The rich butter and pecan flavors just add to the traditional flare of Southern Pecan Cookies! The sugar on top is the perfect touch of sweetness!

If you love traditional southern pecan cookies, you are going to love Southern Pecan Cookies ?

XXOO,

Janet

 

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