Pecan Crisps
Submitted by ryan1006
Pecan crisps made with butter, brown sugar, and vanilla, rolled thin and topped with a pecan half. A simple kneaded dough yields tender, nutty cookies with lightly browned edges.
YIELD
66 servingsPREP
20 minCOOK
10 minREADY
30 minThese old-school pecan crisps start with a simple kneaded dough of butter, brown sugar, and vanilla. No mixer required. You work everything together by hand until it holds, then roll the dough thin between sheets of waxed paper.
A flower-shaped cutter gives them that classic look, and pressing a pecan half into each one before baking adds crunch and a gorgeous finish. They bake fast, so watch for the edges to turn golden. Let them cool slightly on the sheet before moving them, or they’ll crumble on you.
The brown sugar keeps the flavor warm and caramel-like without making the cookies chewy. These stay crisp if you store them in a tightly sealed container.
Kitchen Tips
- Chill the dough for 15 minutes if it feels too soft to roll. Cold dough holds its shape better in the oven.
- Re-roll scraps gently. Overworking the dough makes the cookies tougher.
- Use a thin metal spatula to lift them off the sheet. They’re fragile when warm.
Variations
- Swap brown sugar for powdered sugar for an even more delicate, shortbread-like crisp.
- Add ½ teaspoon of cinnamon to the dough for a warm spiced version.
- Use walnuts or almonds in place of pecans if that’s what you have on hand.
Ingredients
Directions
- Finely chop ½ cup pecans; reserve remaining pecan halves Into large bowl, measure chopped pecans and remaining ingredients. Knead until mixture holds together.
- Preheat oven to 350℉ (180℃). Between 2 sheets of waxed paper, roll half of dough ¼ inch thick. With 2” flower-shaped cookie cutter, cut dough into rounds. Place rounds, 1” apart, ungreased cookie sheet; press a reserved pecan half into each.
- Bake cookies 10 minutes or until lightly browned. Cool cookies slightly on cookie sheet; carefully remove to wire rack to cool completely. Repeat with remaining dough, trimmings, and pecans. Store cookies in tightly covered containers.
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