Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Total Time
3 Hours
Makes about 7 dozen

Vanessa says, "My grandfather was a great cook and inspired me. These cookies, made with fresh Texas pecans, were always in his cookie jar. You can't stop with just one cookie."

How to Make It

Step 1

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring halfway through.

Step 2

Beat butter and sugar at medium speed with an electric mixer until fluffy. Gradually add flour, beating just until blended. Stir in pecans and vanilla.

Step 3

Divide dough in half, and shape each portion into 2 (1 1/4-inch-thick) logs (about 12 inches long). Wrap in parchment paper, and cover and chill 1 hour or until firm.

Step 4

Preheat oven to 325°. Cut logs into 1/4-inch-thick rounds, and place 1/2 inch apart on parchment paper-lined baking sheets.

Step 5

Bake at 325° for 18 to 20 minutes or until lightly golden. Let cool on baking sheets 5 minutes. Transfer to wire racks, and let cool completely (about 20 minutes).

Ratings & Reviews

Castaic Cook Review

December 18, 2015
Wish I read the reviews first.  This recipe sucks.  Cookies too little, too dry and no flavor.

Christinelim's Review

May 23, 2013
Overall, the cookies are very delicious, sandy and crumbly. I can eat the whole thing by myself but my doctor and dietician said I got to control. Because I am from Singapore, the butter we get weighs 250gms which we translate it to be 1 cup and maybe the American system is a little short by our standard. Could this explain the dryness faced by others? When I rolled the dough into rolls, the dough was a little wet but somehow came together.

Sallyp123466's Review

January 15, 2011
Recipe could not have been tested as written.....too dry..had to throw it all away...sad in this economy.

Teresa2006's Review

December 29, 2010
I tried this recipe but, like another review stated, it was too dry to roll into a log. I used one full cup of coursely chopped pecans (they were very fresh) and added one beaten egg. I was then able to roll the dough into a log to cut. I thought they came out tasting very good after that.

attable's Review

December 27, 2010
The recipe listed here made a mixture that was too dry to form a batter, but with a little tweaking I was able to make some delicious cookies. I doubled the amount of vanilla and also added two and a half teaspoons of water. Then I was able to form the dough into logs, chill it, and subsequently slice it. My family decided these were better than the sandies (a.k.a. Mexican wedding cakes, Russian teacakes, snowballs, etc.) that we typically eat.

MrsTLLiv's Review

December 24, 2010
Terrible recipe. No way this was tested as written. End product was inedible.

helloookitty's Review

December 13, 2010
Although the magazine says they were made in the test kitchen, I find it hard to believe! The dough was exceptionally dry and crumbly. It was impossible to slice at all, much less as thin as the recipe suggests. I ended up making little piles of dough crumbs and baking them. What a disappointment! I had intended to give these as gifts- back to the drawing board!