This recipe for Butter Pecan Cookies, by Allison Tanner, is from The Hannemann Campsite Kitchen,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3/4 c. butter, softened 1 pkg (3.4 oz) instant butterscotch pudding mix 1 1/4 c. all-purpose flour 1/2 c. chopped pecans
In a small mixing bowl, cream butter and pudding mix. Gradually beat in flour. Fold in pecans. Roll into 1 1/2 in. balls. Place 2 inches apart on greased baking sheets; flatten to 1/2 in. with a greased glass. Bake at 375 degrees for 10-13 minutes or until light golden brown. Remove to wire racks.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.