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Pecan Cookies

 2 ¼ cups flour
 1 tsp baking soda
 1 ½ sticks unsalted butter
 1 cup granulated sugar
 1 box (3.4oz) instant vanilla pudding mix
 2 XL eggs, beaten well
 1 tsp Mexican Vanilla
 1 ½ cups Texas Native Pecans, chopped
 1 cup LILY'S White Chocolate No Sugar Added Baking Chips
 ½ cup Butterscotch Chips, freezer for 15 minutes then pulsed 3 times in small processor, or broken up
 24 Pecan Halves
1

Preheat oven to 350°.

2

Line cookie sheets with parchment paper and set aside.

3

Whisk together baking soda and flour and set aside.

4

Cream together butter and sugar.

5

Add the pudding package and beat until well blended.
Add eggs and vanilla extract.

6

Slowly add the flour and mix until just combined.

7

Stir in chopped pecans and chips.

8

Scoop 1” balls and place on your cookie sheets. Press down slightly. Place pecan on top.

9

Bake for 10-12 [10 MINUTES TESTED] minutes. Cookies will not look done. Let cool 5 minutes then transfer to cooling rack for 30 minutes.