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overhead shot of baked butter pecan cookies stacked on a floral plate
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Butter Pecan Cookies

Unexpected guests? Keep the dough for these slice-and-bake butter pecan cookies in the freezer!
Course Baked Goods
Cuisine American
Prep Time 1 hour
Cook Time 8 minutes
Cooling time 5 minutes
Servings 5 dozen
Calories 42kcal
Author Lisa B.


  • 5 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup shortening softened
  • 2 large eggs
  • 2 cups granulated sugar
  • 2 teaspoons vanilla
  • 2 teaspoons distilled white vinegar
  • 2 cups chopped pecans


  • Sift flour, salt and baking soda. Set aside
  • Mix butter, shortening, eggs, and sugar until fluffy. With the mixer on low speed, add the flour to the butter mixture a little at a time. Mix well in between each addition.
  • Add vanilla and vinegar. Mix well. Add pecans and mix until nuts are evenly combined throughout.
  • Turn the dough out onto a lightly floured cutting board. Form the dough into a disk, then divide dough into four parts.
  • Shape each part into a seven-inch log. If baking immediately, allow dough to chill in the refrigerator for 1 hour before baking. Otherwise, wrap each cookie log in a layer of plastic wrap, then aluminum foil, and place them in the freezer.
  • Preheat oven to 300 degrees. Allow frozen cookie dough to sit at room temperature for 15 minutes before slicing.
  • Slice cookies about 1/4-inch thick. Place on a greased cookie sheet. Bake for 8-10 minutes or until edges start to brown. Allow cookies to sit for five minutes before transferring to a cooling rack.


Each cookie log makes approximately 16-18 cookies. Make sure the baked cookies are completely cooled before transferring them to an airtight container. They can be stored at room temperature for up to a week. The frozen dough can be stored in the freezer for up to six months.


Serving: 1cookie | Calories: 42kcal | Carbohydrates: 5g | Protein: 0.5g | Fat: 2g | Saturated Fat: 0.5g | Cholesterol: 6.2mg | Sodium: 47.5mg | Fiber: 0.3g | Sugar: 2.3g | Vitamin A: 4.5IU | Calcium: 5mg | Iron: 0.1mg