These buttery pecan rounds just seem like Christmas to me. Every year my Mom would bake with cinnamon and nuts, pecans specifically.
This recipe is sponsored by Millican Pecan Company. All opinions are my own. Thank you for supporting the brands that make Family Around the Table possible.
Pecans are one of my favorite nuts. They are what I reach for first when I want to add nuts to baking. I really associate pecans with Christmas, not only because I bake with them often, but because my Mom always had a bowl of nuts and a nutcracker on the cocktail table during the holidays. I would pick the pecans first.
I’ve never made a cookie like these buttery pecan rounds before. They are ultra thin and crispy, but also a bit on the chewy side. I used a nut grinder to get the finer grind for the pecans I used in the cookie. I thought when they baked they would look nice with a pecan half on top.
Millican Pecan Company, one of our sponsors, sent cinnamon pecans. Not cinnamon sugar pecans, just cinnamon. Though this cookie has tons of flavor from the butter, I felt it could use more so I chose to top them with the cinnamon pecans halves. That tiny burst of flavor change the cookie in a great way. Cinnamon is warm and comforting and synonymous with the holidays.
A few notes about the cookie
- Try substituting the cinnamon pecans in the cookie dough too, for more cinnamon flavor. A nut grinder really works well. See one in the recipe card.
- When I say drop them on the cookie sheet 3-inches apart, do it! These cookies spread!
- Use a small cookie scoop to get even cookies that are all the same size. Do not use a medium or large scoop. The cookies will be ginormous. Find my favorite in the recipe card.
- Check the cookies at 12 minutes. They should be nicely browned around the edge, for about 1/4-inch. Any less and they are not done. See my photos for reference.
- When adding the pecan half to the cookie, just a gentle press will do the trick. No need to try and flatten the dough.
- Because there is so much yummy butter in the cookie, the dough is loose. Don’t worry about it or refrigerate it. You want the dough to spread, resulting in a thin, crispy cookie.
Adapted from Martha Stewart. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Adapted from Martha Stewart.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #ChristmasCookies Week! And a huge thank you to our sponsors Adams Extract and Millican Pecan Company for supporting the bloggers and events like Christmas Cookies Week.
Check out today’s cookie recipes:
Bourbon Pecan Pie Cookies by A Kitchen Hoor’s Adventures
Buttery Pecan Rounds by Family Around the Table
Chocolate Hazelnut Winter Wonderland Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Easy Christmas Sprinkle Cookies by Cookaholic Wife
Eggnog Cookies by Sweet Beginnings
Gingerbread Sugar Cookies by Daily Dish Recipes
Mini Cinnamon Roll Cookies by Hardly A Goddess
Orange Slice & Coconut Cookies by Creative Southern Home
Pecan Jumbles by Cindy’s Recipes and Writings