Butter Pecan Cookies

Slivered almonds or hazelnuts may be used in place of pecans in these nutty butter cookies. To remove the skins from whole hazelnuts, toast them in a fry pan over medium heat, stirring often, until they are fragrant and golden brown, about 10 minutes. Rub the warm nuts in a kitchen towel to loosen the skins (don't worry if tiny bits of skin are still attached), then chop.
Average Customer Rating:
1 out of 5
1
 out of 
5
(2 Reviews) 2
0 of 2(0%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Butter Pecan Cookies
Review 1 for Butter Pecan Cookies
1 out of 5
1 out of 5
JDH2
,Downers Grove
,IL
December 16, 2012
Ability level:Novice
Cooks for:6 to 10 people
Cooks:A few times a month
Would You Recommend? No
0points
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There must be a typo
December 16, 2012
When the recipe called for 1/4 CUP of butter, it did not work. So I changed it to 1/4 LBS of butter and the recipe was fine.
Pros: Easy
Review 2 for Butter Pecan Cookies
1 out of 5
1 out of 5
ksxy
San Francisco, CA
May 9, 2011
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? No
-1point
0of 1found this review helpful.
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Wrong recipe
May 9, 2011
This recipe's butter to flour ratio must be wrong, with 1/2 stick butter and 1 and 1/2 cup of flour, you won't be able to make dough, it is more like sand. I had to add another stick of butter to form a dough.
Cons: Confusing
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tjcpigpen
North Carolina
Posted July 27, 2012
butter pecan recipe incorrect
You are absolutely right- There has to be something missing. I will try adding more butter- Williams Sonoma please correct it-
0points
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