Madhuram's EgglessCooking.com | Eggless Recipes | Egg Free Baking

Eggless Butter Pecan Cookies

August 3rd, 2008 Madhuram Posted in Cookies | | 33 Comments »

I found this recipe in Taste of Home magazine. This recipe was submitted by one of its readers. I’m so glad that I found this recipe because these cookies are absolutely delicious. It had the “melt in your mouth” texture, which reminded me of the butter biscuits we get in bakery shops in India. I would say that these are the best cookies I have baked so far. It’s not too sweet and it also has a hint of saltiness, which is the perfect combination. Also it’s so easy to put together.

• Ingredients
• Step-By-Step Procedure
• My Notes

Ingredients

Butter, softened – 3/4 cup (I used 1.5 stick Smart Balance 50/50 Unsalted Butter Blend)

Instant Butterscotch Pudding Mix – 1 package, 3.4oz (I used Jello Brand Instant Pudding and Pie Mix)

All purpose flour – 1.25 cups

Pecans, chopped – 1/2 cup

Yield: 24 cookies

Step-By-Step Procedure >>

Step-By-Step Procedure(Click on the thumbnails for a bigger view)
1. Preheat oven at 375F for 15 minutes.
2. In a small mixing bowl, cream butter and pudding mix until smooth. I used a hand held electric mixer.
3. Gradually beat in flour.

4. Fold in pecans.
5. Grease a tablespoon with non stick cooking spray.
6. Take a tablespoonful of dough and drop it on the baking sheet 2 inch apart.
7. Flatten the dough using your fingers.

8. Bake it for 10-13 minutes or until light golden brown. Mine were perfectly done at 11 minutes.
9. Remove it from the oven and let it cool on the baking sheet itself for 5 minutes.
10. Then transfer it to a wire cooling rack and let it cool completely before storing it in an airtight container.

<< IngredientsMy Notes >>

My Notes

1. Grease 2 baking/cookie sheets using the butter wrapper itself. This way the leftover butter on the wrapper is not wasted.

2. The recipe does not need sugar. The cookies gets its sweetness from the sugar in the pudding mix. Once I prepared the dough, I tasted it and felt that it was not sweet enough. I was so tempted to add some sugar. But I’m really happy that I did not do it, because the cookies tasted perfect.

3. The above measurement yields exactly 2 dozen cookies. I used 2 large baking sheets for each dozen and baked it one batch at a time. You can also bake both at the same time with one sheet on the middle rack and the other one on the bottom rack. If you decide to bake both batches at the same time, be sure to switch the baking sheets half way through. That is, once it’s baked for 5 minutes, move the top rack sheet to the bottom and the bottom rack sheet to the top to ensure even baking.

4. Using the same method, I’m also thinking of making Pistachio cookies using instant pistachio pudding mix and chopped pistachios instead of pecans.

<< Step-By-Step Procedure

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Tags: all purpose flour, butter, butterscotch, instant pudding mix, pecans

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33 Responses to “Eggless Butter Pecan Cookies”

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1. 33
   alara Says:
   July 29th, 2010 at 9:17 pm

   These caught my eye when the picture looked like round pistachio ball cookies. Any idea if they will work like that? Shaped into balls? Was the dough seeming like it might shape if refrigerated?

   My thought is green balls(pistachio with pecans)and white balls(vanilla with dried cherries) for Christmas time. What do you think?

   I don’t think it will stay as balls because of the amount of butter in the recipe. It will spread considerably. Maybe you can try baking without flattening the cookie dough.

2. 32
   Ali Says:
   June 18th, 2010 at 10:46 am

   I would love to try making these, but couldn’t figure out if they’ll be crisp or chewy? Is there any way to make sure they’re nice and soft? =) TIA

   These cooks were crispy I would say. More like melt in your mouth texture. If you want it chewy you can try taking the cookies out of the oven 2-3 minutes earlier or try reducing the quantity of butter.

3. 31
   Hetal Says:
   June 3rd, 2010 at 3:19 pm

   I made these cookies with my 5 yr old son for his graduation day from Pre-K school. We had so much fun making the cookies together. I used vanila pudding mix and milk choclate chips instead. They came out absolutely wonderful and sooooo easy to make. Thanks for this receipe.

   You’re welcome Hetal. The interesting thing in this recipe is you can try as many flavors as possible and its all so easy.

Pages: [4] 3 2 1 » Show All

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