Cranberry chutney that is both deliciously aromatic and spicy. People who enjoy novel and unusual flavors will love this dish. It’s a wonderful diversion from the standard cranberry sauce.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 24 |
| Yield: | 4 dozen |
Ingredients
- 1 cup butter, softened
- ⅔ cup packed brown sugar
- 1 large egg
- 2 cups all-purpose flour, plus more for dusting
- ¼ teaspoon salt or to taste
- 1 ½ cups pecan halves
Instructions
- Beat butter, brown sugar, and egg together in a large bowl until well blended. Slowly add flour and salt; mix well. Cover and refrigerate for at least 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C).
- Roll dough into 1-inch balls and place 2 inches apart on cookie sheets. Flatten balls with the bottom of a glass dipped in flour. Press a pecan into the top of each dough ball.
- Bake in the preheated oven until lightly colored, 10 to 12 minutes.
Nutrition Facts
| Calories | 179 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 108 mg |
| Sugars | 6 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Just pulled them from the oven… smell Amazing! Followed the recipe, but added 1 tsp of Vanilla and mixed the chopped pecans in the mix. Kept 1/3 plain, 1/3 raisins and 1/3 chocolate chip! Used parchment paper, so no sticky issues.
Favorite of my family and work mates.
My entire family loves these cookies! I took the advice of another reviewer and added a teaspoon of vanilla. I also added one and a half cups of chopped pecans to dough. These cookies are “melt in your mouth” great!
I really liked it, it wasn’t too sweet which is how I like my cookies. My husband didn’t care for them, and my son thought they were good, not the best he’s had but he said they tasted good. I’m going to try them again, but next time, I’ll try adding more sugar, some vanilla and maybe some coconut flakes.
This cookie is so easy, tasty and fast! I did not flatten with a floured glass I just pressed the pecans in and that flattening process was just enough!
I made these for an afternoon tea with my neighbors, and everyone loved them. I always toast my pecans, they taste fantastic that way!
Very good little cookie, but I added 1 tsp of vanilla. It was a good add, otherwise they would have been a bit bland. Will make this again. Oh and by the way if your oven runs hot, check them at 9 mins or else they might get too brown.
yes i will make again and again
added vanilla. Wonderful. Also used chopped pecans all over the to Yum.
a tad dry for shortbread melts in your mouth. did add a tsp of baking powder. next time will reduce 1/4 c flour and add 1tsp vanilla. added chopped pecans to dough and baked in small spoonfuls.
It’s a keeper – will make again.
It’s a keeper – will make again.
so easy, so good! YES to adding vanilla and putting chopped pecans in the dough. Made a “regular” batch then a batch with raisins and then a batch with chocolate chips. 10 minutes, no more…
As is, pretty bland so 3 stars. 4 stars with adding 1/2 tsp vanilla extract, 1/2 cup chopped pecans and dusting with powdered sugar once cookies are cool. I found flattening cookies only 1/2 way with my fingers worked best. When dough is cold enough it is not as hard to work with (less sticky). This made 2-1/2 dozen cookies and 10 minute cooking time was right on.
Def add 1/2 tsp of vanilla( I used a whole tsp) I got 2 1/2 dozen cookies useing a cookie scoop, will double recipe next time. I also added 1/2 cup of chopped pecans to batter. Mine did not stick to cookie sheet at all so I don’t know what’s going on with others having problems. Great cookies!! Oh, I also dipped my glass bottom in Sugar in the Raw as suggested by another review, n they look so pretty. This is a keeper
Very easy to make a little bland but still good. I will try to come up with some ideas to make th e m more tasty for next time
I made this as written and it was a hit in my house. I will make these again!
Thought I would try this but too plain for my tastes so I shorted the brown sugar a little and added molasses and vanilla. I then toasted 1/2 cup of pecan pieces to add to the batter. Rolled them in Sugar in the Raw, flattened and baked.
Really nice cookie. I love burger cookies and pecans so it was perfect. I wouldn’t change a thing except double the recipe next time and go crazy with the pecans. Ps. Got 42 cookies even refrigerating for only an hour. I rolled balls out by hand usinga teaspoonful of dough and pressed into shape with the ball of my palm since the dough warmed up so they kept sticking to the glass. I love these!
I would give these a 10 star rating if I could! Absolutely scrumptious! I did a couple small changes suggested by other reviewers. Added 1 tsp of vanilla and 1/2 cup finely chopped pecans to the batter. Then rolled the batter balls in sugar before flattening. Will definitely make these again!
I love this recipe! I added a 1/2 tsp of maple extract. They turned out so good!