Butter Pecan Crisps

This cookie has a wonderful, light buttery flavor and they melt in your mouth. I always include them in my Christmas baskets.


Amount Ingredient 1/2 cup unsalted butter, softened 1 cup granulated sugar 1 egg 1-1/2cups buttermilk baking mix 1 teaspoon vanilla 48 pecan halves


Preheat oven to 375 degrees.
In a large mixing bowl, beat butter and sugar til fluffy. Add egg, baking mix and vanilla. Mix thoroughly.
Drop dough by teaspoonful, 3 inches apart onto greased baking sheets. these cookies spread so make sure to leave space. Put a pecan half in center of each cookie and press down.
BAke 8 or 9 minutes until edges start to crisp. You might need to rotate the pan to brown evenly. Watch them carefully in the last minute. It is easy to over cook them. Immediately transfer to wire rack to cool.

Comments (7)


Shawna29xx: It may be like Bisquick, but with a buttermilk base. Otherwise, not sure since there is no flour in the recipe.


Sorry for the confusion. You can use Bisquick. I found a Jiffy buttermilk baking mix the first time I made them but have used Bisquick. Also, I would imagine pancake mix will work. The baking mix works better than self rising flour.


Hi. I just made a batch for a slumber party for 9 year olds at my niece's home tonight. I used the recipe exactly as printed, except I used Bisquik as the "buttermilk baking mix". They came out lovely. I was able to make 52, very thin, cookies. They DO spread a LOT, so leave at least 2-1/2" between cookies. I was able to get 15 on a 14x20 Wilton cookie sheet, but quite a few of them "touched" on the edges. You also have to rotate at 4 minutes to get even browning and jerk them out exactly at 8 minutes or they get really brown & crisp. (I ate the overcooked ones and they were super-yummy!)

Thank you for posting, punkin34446. I've been recovering from bronchitis for about a month and have been bored out of my skull! These seemed easy enough to bake and fulfilled my need to DO something!