Loading ...
Eggless Butter Pecan Cookies
August 3rd, 2008 Madhuram Posted in Cookies | 
Print This Recipe
| 27 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.
Yield: 24 cookies
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.
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.
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.
1. Grease 2 baking/cookie sheets using the butter wrapper itself. This way the leftover butter on the wrapper is not wasted.
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.
You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
January 15th, 2009 at 4:34 pm
I also added 1/2 tsp of baking soda and baking powder… that made everything much better… now to go out and get some butterscotch chips… nummy.
January 15th, 2009 at 3:46 pm
4 cups of pudding was a bit much so I tried 2 1/4 cups flour and add 1 cup milk, I also added a bit of salt because now the good flavor is going away.
I give up…LOL… it is dry on the outside but pudding like on the inside… not sure how to fix that… next time I will try your recipe… I bet it was a lot better!!!!!!!!!
I wish you had tried the cookies with the instant pudding mix. You would love it.
August 15th, 2008 at 7:01 pm
Banu, thank you very much for your kind words. We loved the cookies too. Be sure to store it an airtight container, because it looses is crispness.
August 14th, 2008 at 10:27 am
Hi Madhu,
I came across your blog when I was looking for eggless recipes and was glad to have found an marvelous blog. I tried out the butter Pecan cookies and they came out very good as you have mentioned. My son loved it and could’nt stop eating them. Thank you for an wonderful recipe which takes us back to the bakeries in India.
August 8th, 2008 at 7:06 pm
Jujubs, Pavani a warm welcome to both of you. I’ll be sure to check out your blogs too. I was on a short break.
Miguel, welcome to my blog.
Thank you very much dear blogging buddies. I’m/was on a short break. Will be visting your blogs very soon.
August 8th, 2008 at 4:25 pm
I have found my food blog! Love the eggless cookies and I look forward to many more Wonderful recipes!!! Thanks!
August 7th, 2008 at 6:57 am
it really looks melt-in-the-mouth kind, Madhu! thanks for sharing!
August 6th, 2008 at 10:21 pm
perfectly shaped and crisp cookies
August 6th, 2008 at 3:01 pm
delicious cookies Madhu! Looks so good.
August 5th, 2008 at 8:22 am
you have lots of recipes in ur blog which I want to try
.
. Check it.
Nice. A surprise for you in my blog