Butter Pecan Crunchies

Chocolate lovers will want to "finish" these crunchy little gems with a thin layer of frosting. It's up to you, but either way, they're delicious.
  • 2 tablespoons butter
  • 1-3/4 cups firmly packed brown sugar, divided
  • 1 cup chopped pecans
  • 2 cups sifted all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 cup (1 stick) butter, softened
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon rum flavoring

  • 1/2 cup semi-sweet chocolate pieces
  • 1/4 cup sweetened condensed milk
  1. Preheat oven to 375°F.
  2. Combine the 2 tablespoons butter and 1/2 cup of the brown sugar with a pastry blender or fork until crumbly. Stir in the chopped pecans. Set aside.
  3. Sift together the sifted flour and baking powder. Set aside.
  4. With an electric mixer, cream the 1/2 cup butter. Gradually add remaining 1-1/4 cups brown sugar, creaming well. Blend in the egg, vanilla and rum flavoring.
  5. At low speed, gradually add the flour mixture, mixing thoroughly. Turn off the mixer and stir in the pecan mixture just until evenly distributed.
  6. Shape into balls using a rounded teaspoon for each. Place on greased baking sheet, flattening slightly. Bake at 375°F for 10 to 12 minutes until light golden brown. Cool and frost, if desired.
  7. Store in tightly covered container.
  8. Makes 4 dozen cookies.

Note: Place chopped pecans in a single layer on a cookie sheet and toast in a 350°F oven for 7 to 10 minutes, stirring occasionally, until you begin to smell them. Allow them to cool.

Ready in: 85-90 Min

Recipe editor Patricia Mitchell