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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Butter Pecan Pudding Cookies Recipe

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This recipe for Butter Pecan Pudding Cookies is from The Davis Daughters' Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2
cups Gold Medal™ all-purpose flour
1 1/2
teaspoons baking soda
1/2
teaspoon salt
1
cup butter, softened
1
cup packed brown sugar
1/2
cup granulated sugar
1
box (3.4 oz) Jell-O™ French vanilla-flavor instant pudding & pie filling mix (dry)
2
eggs
1
teaspoon vanilla
2
cups chopped toasted pecans
1/2
cup toffee bits
Directions:
Directions:
1
Heat oven to 350°F. In medium bowl, mix flour, baking soda and salt; set aside.
2
In large bowl, beat softened butter, brown sugar and granulated sugar with electric mixer on medium speed until fluffy; scrape side of bowl. Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Beat in vanilla. Stir flour mixture into butter mixture with spoon until well mixed (dough will be stiff). Stir in pecans and toffee bits.
3
Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets. Flatten slightly.
4
Bake 8 to 10 minutes or until edges are light golden brown. Cool on cookie sheet 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
Number Of Servings:
Number Of Servings:
48
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
140 calories - 16 carbs per cookie

 

 

 

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