As I've mentioned in previous posts, for me - it's butter or die.  Martha Stewart seems to agree with me.  Her cookies always have a lot of butter in them which I approve of, in moderation.  Seeing as Christmas holidays are the antithesis of moderation (in my family anyway), I bake a lot of her cookies and freeze them so that I always have them at the ready if people drop by.  There's plenty of time to eat more healthfully the rest of the year. These cookies are very buttery and as a result, very delicate.  Make sure you let them cool completely on the cookie sheet before transferring them to a wire rack.  Admittedly, they're not the most beautiful cookies in the world, but they really are delicious.


Buttery Pecan Rounds

Recipe Type




Martha Stewart

Prep time:

10 mins

Cook time:

15 mins

Total time:

25 mins


2 dozen

Crispy, butter cookies that are delicious served with a mug of coffee or tea


  • 1 cup all-purpose flour
  • 1/2 teaspoon coarse salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup packed dark-brown sugar
  • 1 large egg yolk
  • 2/3 cup finely chopped toasted pecans (about 2 ounces)
  • Pecan halves, for decorating


  1. Preheat oven to 325 degrees. Sift together flour and salt into a small bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 3 minutes. Mix in egg yolk until combined. Reduce speed to low. Add flour mixture; mix until combined. Mix in chopped pecans.
  2. Using a 1 1/4-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing about 3 inches apart. Press 1 pecan half into the center of each. Bake cookies, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Let cool completely on sheets on wire racks.