Pecan Crisps


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Yummy, crispy pecan cookies!

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Chicago, IL

Serving Size / Yield

30 cookies


  • 2 C. packed brown sugar
  • 1 C. butter, softened
  • 1 tsp vanilla
  • 2 eggs
  • 3 C. all purpose flour
  • 1/2 tsp baking soda
  • 1 C. chopped pecans, toasted

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Heat oven to 350 degrees. Beat brown sugar, butter, vanilla, and eggs in a large bowl with electric mixer on medium speed, or mix with a wooden spoon, until well blended. Stir in flour, baking soda, and pecans. Shape dough into 1 1/4 inch balls. Place 2 inches apart on ungreased cookie sheets. Bake 10 to 14 minutes or until edges are light golden brown. Remove from cookie sheet to wire rack.

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