I have been on a cookie making spree lately, it’s not good at all. I’m a cookie fanatic, I just can’t resist.
I landed on this recipe for Pecan Crisp Cookies in one of my aunt’s old cookbooks. This recipe came from the book “Prize Winning Recipes of Dexter” by Dorris Turlington. Doris knew what she was doing when she shared this cookie recipe. They were gone in seconds! I had to skip these as I can’t eat pecans; however, I was chomping down on another type of cookie as I made these, wishing I could enjoy one too.
These reminded me a lot of Pecan Sandies. I was able to get them prepped and ready to chill in the fridge in a matter of minutes. Then, this recipe instructs that you wrap the dough and slice them which makes for easy cookies. I sliced mine a bit bigger than I should of, so I ended up with 2 dozen. If you slice them just as regular size cookies you’ll likely make closer to 3-4 dozen.
Wouldn’t your kids love to enjoy one of these with a tall glass of milk?
…and my husband too!
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.
Pecan Crisp Cookies
- 1/2 Cup Brown Sugar
- 1/2 Cup White Sugar
- 1 1/4 Stick of Butter
- 1 Egg
- 1 1/2 Cups All Purpose Flour or Gluten Free All Purpose Flour
- 1/2 Tsp Salt
- 1/2 Tsp Baking Soda
- 1 Tsp Vanilla
- 1 Cup Pecans Chopped
Cream the sugar, butter, and egg together.
Mix in the flour, salt, baking soda, and vanilla.
Stir or fold in the pecans.
Fold the dough into a roll and wrap in cling wrap or foil.
Refrigerate for 1-2 hours or until ready to bake.
Preheat oven to 350*.
Cut and slice the cookies, placing them on a greased baking sheet.
Bake them for 10 minutes, let them finish cooling for 5 minutes before transferring to a wire rack.