Pecan Sugar Cookies

Preparation info

  • Difficulty


  • Yield: About

    3 Dozen


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 2 cups unbleached flour
  • teaspoons baking powder
  • ½ cup sugar
  • 8 tablespoons butter
  • 2 eggs, lightly beaten
  • ½ teaspoon lemon extract
  • 2 teaspoons pure vanilla extract
  • ¾ cup chopped pecans


  • Sift the flour, baking powder, and sugar together into a mixing bowl. Add the butter, eggs, lemon extract, vanilla, and pecans. Blend thoroughly with the hands.
  • Shape the dough into 2 rolls, each about inches thick. Wrap each roll neatly in wax paper. Chill for 30 minutes or longer.
  • Preheat the oven to 350 degrees.
  • Lightly flour a baking sheet, shaking off the excess flour.
  • Slice each roll crosswise into rounds, each about ½ inch thick, or slightly less. Arrange rounds on the baking sheet. Place in the oven and bake 25 to 30 minutes, or until golden brown. Remove and let cool.