Rating: 3 stars
272 Ratings
  • 5 star values: 56
  • 4 star values: 42
  • 3 star values: 36
  • 2 star values: 93
  • 1 star values: 45
Sara Quessenberry

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Credit: Christopher Baker

Recipe Summary

hands-on:
15 mins
total:
40 mins
Yield:
Makes 36 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. In a small saucepan, combine the butter, sugars, and cream and bring to a boil. Boil, stirring until the sugar dissolves, about 1 minute. Remove from heat and stir in the pecans, flour, and salt.

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  • Drop level teaspoons of the warm batter, spacing them 4 inches apart, onto parchment-lined baking sheets. If the batter cools between batches and can’t be scooped, rewarm it slightly.

  • Bake, rotating the sheets halfway through, until golden brown, 8 to 10 minutes. Cool on the sheets until firm, about 5 minutes. Transfer to wire racks to cool completely.

Nutrition Facts

39 calories; fat 3g; saturated fat 1g; cholesterol 5mg; sodium 14mg; carbohydrates 4g; sugars 3g; calcium 3mg.
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