Butter Pecan Icebox Cookies

Butter Pecan Icebox Cookies are a delicious and easy option to have available at the holidays. I made these ahead and have them waiting in the freezer until I need them. Then it’s a quick slice and bake and you will have a house that smells of butter, pecans and toffee. Yum!

#ChristmasCookies Week is a sponsored event and Millican Pecan is sponsoring today’s post. In exchange for sharing this recipe, I received a variety of pecan products. All thoughts, ideas, recipes, pictures, and opinions contained within this post are solely my own and not necessarily that of the sponsor.

Christmas Cookies Week

I would like to thank our sponsor, Millican Pecan for sending us a variety of pecans to use in our recipes. I have worked with Millican Pecans before and have found them to be of great quality and extremely easy to use. It nice that you can purchase the pecan meal to use in cookies, which I did with some Bourbon Balls, maybe I’ll share those another time. Today I’m using the Pecan Pieces.

Butter Pecan Icebox Cookies Recipe

I like to gather all my ingredients before I start a recipe. This way I know I have everything needed to put together the recipe quickly. In the past I must admit that when I haven’t done this I have had to make a last minute run to the store. Now I do this every time. After gathering the ingredients, I measure them all out in the order they will go into the mixer. This way I don’t make any measuring mistakes while working with the batter.

Butter Pecan Icebox Cookies Recipe

Yield: 4 dozen

Prep Time: 10 minutes

Cook Time: 30 minutes

Additional Time: 1 hour

Total Time: 1 hour 40 minutes

Butter Pecan Icebox Cookies are a delicious and easy cookie; just slice and bake for a house that smells of butter, pecans and toffee.

Ingredients

1 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1 tsp. butter extract
2 1/4 cups flour
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1 cup chopped pecans
1/2 cup toffee bits

Instructions

Beat butter and sugars in a stand mixer on medium speed until creamy. Add egg and butter extract and beat to combine.
Combine flour, baking powder, salt and cinnamon; add to the butter mixture and beat well until fully combined. Stir in pecans and toffee bits.
Shape the dough into 2, 6 inch, logs and wrap in parchment paper. Freeze until firm.
Unwrap frozen dough and slice into 1/4 inch thick slices. Place cookie slices onto ungreased cookie sheets. Bake at 350 degrees for 10 minutes or until slightly browned. Remove and cook on wire racks.

Nutrition Information:

Yield: 48Serving Size: 1
Amount Per Serving:Calories: 103Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 64mgCarbohydrates: 10gFiber: 0gSugar: 6gProtein: 1g

Pin for later!

Christmas Cookies Week

Be sure to check out the Peppermint Shortbread Cookies I shared earlier this week.

Tuesday Christmas Cookie Recipes

Butter Pecan Icebox Cookies by Simply Inspired Meals (this post)
Chocolate Cake Mix Snickerdoodles by Family Around the Table
Caramel Cashew Cookies by Making Miracles
Dark Chocolate Orange Biscotti by Sweet Beginnings
Fruit Cake Cookies with Rum Glaze by Books n’ Cooks
Christmas Pinwheel Cookies by Swirls of Flavor
Kołaczki Cookies by The Spiffy Cookie
Mexican Wedding Cookies by Lemon Blossoms
Pumpkin Gingerbread Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Raspberry White Chocolate Pecan Christmas Cookies by Our Sutton Place

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