Pecan Pound Cake Cookies

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Cane River Pecan Company has been a family-owned business since 1969. Over fifty years ago they began harvesting fresh Louisiana pecans from their orchards along the historic Cane River. From fresh, recipe-ready chopped pecans to huge natural whole pecan halves, Cane River offers bakers everything they could need for the holiday baking season. They have taken all of the guesswork out of which pecans to use by only offering a curated line of natural pecans to choose from; the petit and perfect Elliott pecan to the big and bold Desirable pecan half. You can purchase Cane River Pecans online at their website

Pecan Pound Cake Cookies
Makes 32 cookies
  • ½ cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 1 cup firmly packed light brown sugar
  • 1 large egg
  • 1½ teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ⅓ cup chopped Cane River Elliott halves
  • 32 Cane River Elliott pecan halves (about ½ cup)
  1. In a large bowl, beat butter, cream cheese, and brown sugar at medium speed with an electric mixer until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add egg, beating just until combined. Beat in vanilla.
  2. In a medium bowl, sift together flour and salt. Gradually add flour mixture to butter mixture, beating until combined. Cover and refrigerate 2 hours or overnight.
  3. Preheat oven to 350°. Line baking sheets with parchment paper. Set aside.
  4. Roll dough into 32 (1-inch) balls; place 2 inches apart on prepared pans. Press 1 pecan half into each ball.
  5. Bake until edges are golden brown, 12 to 14 minutes. Let cool on pans 5 minutes. Transfer to wire racks, and let cool completely. Store in an airtight container for up to 1 week.



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