Pecan Munchies

Photo: Oxmoor House

Every year before Thanksgiving, my mother managed to have at least 40 dozen cookies baked and in the freezer for the holidays! Of all her recipes, this is the one I like most.

Yield: Makes 4 dozen.


  • 1 cup pecans, chopped
  • 1 cup butter, softened
  • 1/2 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon water
  • 2 cups all-purpose flour
  • 6-oz. package chocolate chips
  • Powdered sugar


  1. Spread pecans in a single layer on a baking sheet and toast at 375° for 5 minutes; watch carefully to avoid burning pecans. Set aside to cool. Cream the butter and powdered sugar together until light and fluffy. Add vanilla and beat again. Thoroughly mix in the water and flour, then add chocolate chips and pecans. Shape into small balls, approximately 2 teaspoons of dough each. Place on an ungreased baking sheet and bake at 300° for about 20 minutes. While still warm, roll cookies in powdered sugar and place on cookie rack to cool.
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