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:
3 out of 5
3
 out of 
5
(2 Reviews) 2
1 of 2(50%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Butter Pecan Cookies
Review 1 for Butter Pecan Cookies
5 out of 5
5 out of 5
labtime
,Glendale
,CA
September 30, 2014
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
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Wonderful Cookie
September 30, 2014
Fall is here and I wanted to start baking.
This cookie turned out wonderful.
I like the nutty flavor.
Pros: Easy, Will Make Again
Review 2 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
-1point
0of 1found this review helpful.
Thank you! You have successfully submitted a comment for this review.
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