For a richer flavor, use brown butter in place of regular butter. To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes, or until fragrant. Experiment with different extracts like almond or lemon for a unique twist. Dust with powdered sugar after cooling for an elegant presentation.
Pound Cake Cookies
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PREP TIME10 mins
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COOK TIME45 mins
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TOTAL TIME2 hrs 55 mins
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SERVING60 People
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VIEWS27
These exquisite little cookies offer a rich, decadent indulgence. Feel free to explore your creativity by substituting your favorite jam or preserves for the pecans. They're an impeccable choice for any festive gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate8 g
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Cholesterol19 mg
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Fiber0 g
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Protein1 g
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Saturated Fat3 g
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Sodium33 mg
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Sugar3 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. (Approximately 3-5 minutes)
02
StepBeat in the egg yolks until well combined, then gradually incorporate the flour until a dough forms. (Approximately 2-3 minutes)
03
StepStir in the vanilla extract until evenly distributed throughout the dough. (Approximately 1 minute)
04
StepCover the bowl with plastic wrap and refrigerate the dough for a minimum of 2 hours, or preferably overnight, to allow the dough to firm up. (2+ hours)
05
StepPreheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
06
StepRoll the chilled dough into walnut-sized balls and place them 2 inches apart on the prepared baking sheets.
07
StepSlightly flatten each ball and press a small indentation into the center of each cookie.
08
StepFill each indentation with a toasted pecan half.
09
StepBake in the preheated oven until the cookies are lightly golden brown, approximately 12 to 15 minutes. (12-15 minutes)
10
StepAllow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)
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Alvera Kunde
Jun 24, 2025I substituted raspberry jam for the pecans and they were amazing! Definitely a versatile recipe.
Beau Schinner
Jun 23, 2025These cookies are dangerously good! I couldn't stop eating them.
Araceli Collier
Jun 1, 2025The dough was a bit crumbly, but refrigerating it overnight helped tremendously. Will definitely make these again!
Cloyd Mueller
May 27, 2025These were a hit at my book club! Everyone raved about the buttery texture and delicate sweetness.