Total Time
30mins
Prep 15 mins
Cook 15 mins

This recipe for eggless cookies is from Everyday Food May 2004.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
  3. Cream butter and 1/3 cup sugar until light, about 1 minute.
  4. Beat in vanilla, salt, and flour, just until dough comes together.
  5. Fold in pecans.
  6. Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar.
  7. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass. Sprinkle with sugar.
  8. Bake until golden brown, about 15 minutes.
  9. Sprinkle with more sugar.
  10. Cool cookies on a wire rack.
Most Helpful

4 5

I made this recipe with shortening instead of butter (because I had none). It worked. They turned out really yummy. They're a tad dry tho, so I'd suggest a tablespoon of milk added to it. Also, I candied the pecans. Gave them a sweeter flavor.