Place pecans and sugar in a blender, pulse until pecans are finely ground.
Combine the butter and pecan-sugar mixture in a mixing bowl. Use an electric mixer to cream together until butter is fluffy. Add vanilla, orange peel and egg yolk and beat together on low speed until combined.
In a separate bowl, whisk together the flour, baking powder and salt. Add flour mixture to the butter mixture and beat on low speed until combined. Gather the dough into a ball, flatten it into a disc and wrap in plastic wrap. Refrigerate for 1 hour, or until firm.
Preheat the oven to 325° F.
On a lightly floured surface, roll the dough until thin and flat. Use a round cookie cutter to cut out cookies. Transfer cookies to a cookie sheet. Gather up scraps, reroll the dough and cut out cookies in same manner until you have 36 cookies.
Bake for 8-9 minutes, cookies should be golden. Transfer cookies to a wire rack and let cool.
Try these delicious recipes for your Thanksgiving meal. They're easy to prepare, fun to make, the whole family will love them. Share your passion for cooking and do something a little different this holiday season. Great tasting recipes from turkey and stuffing to mashed potatoes and cranberry sauce. Don't forget the pumpkin pie! View Recipes >
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Here are a few recipe ideas to have before your Thanksgiving Day meal. Why not start off the day with something a little sweeter? Maybe a dish with apples? The perfect fall fruit, crisp, juicy and delicious. Or maybe you're in the mood for a hearty brunch, something with a little of everything. View Recipes >
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Pecan Butter Cookies
Serves 36
Ingredients:
1/2 cup toasted pecan pieces
1/2 cup sugar
1 stick unsalted butter
1 teaspoon pure vanilla extract
1 teaspoon grated orange peel
1 egg yolk
1 1/4 cups flour
3/4 teaspoon baking powder
1/4 teaspoon salt
Directions:
Place pecans and sugar in a blender, pulse until pecans are finely ground.
Combine the butter and pecan-sugar mixture in a mixing bowl. Use an electric mixer to cream together until butter is fluffy. Add vanilla, orange peel and egg yolk and beat together on low speed until combined.
In a separate bowl, whisk together the flour, baking powder and salt. Add flour mixture to the butter mixture and beat on low speed until combined. Gather the dough into a ball, flatten it into a disc and wrap in plastic wrap. Refrigerate for 1 hour, or until firm.
Preheat the oven to 325° F.
On a lightly floured surface, roll the dough until thin and flat. Use a round cookie cutter to cut out cookies. Transfer cookies to a cookie sheet. Gather up scraps, reroll the dough and cut out cookies in same manner until you have 36 cookies.
Bake for 8-9 minutes, cookies should be golden. Transfer cookies to a wire rack and let cool.
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