Margaret Washkowiak'S Polish Pecan Cookies
These rich Polish Pecan Cookies feature buttery dough, chopped pecans, and a dusting of powdered sugar, offering a sweet, nutty treat perfect for holidays or anytime indulgence.
Ingredients
Instructions
- Mix butter, sugar, flour, salt, vanilla, and chopped pecans in the order given until well combined.
- Form the dough into walnut-sized balls.
- Roll each ball in granulated sugar, then place on a greased cookie sheet.
- Flatten each ball with a sugared glass.
- Place a pecan half on top of each cookie.
- Bake at 350°F until light brown, about 10 minutes.
- When warm but not hot, sprinkle the cookies with powdered sugar.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you're short on time, you can substitute half of the chopped pecans with walnuts. Ensure your butter is at room temperature for easy mixing. To prevent sticking, chill the formed balls in the fridge for about 30 minutes before baking. This recipe is a delightful addition to holiday cookie trays alongside Mocha-Nut Butterballs.
Serving Suggestions
These Polish Pecan Cookies are best enjoyed fresh out of the oven, but they also pair beautifully with a cup of tea or coffee. For an elegant dessert platter, serve alongside Poached Pears With Almonds or Crystallized Grapes And Oranges. Dust with extra powdered sugar just before serving for a beautiful presentation.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to three months. Reheat them in a preheated oven at 300°F for about 5-7 minutes to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Margaret Washkowiak'S Polish Pecan Cookies contains roughly 209 calories, with 1g protein, 46g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different nuts in this recipe?
Yes, you can substitute pecans with walnuts or almonds, depending on your preference. Just ensure the nuts are chopped to a similar size for even baking. Each nut will impart a unique flavor, so feel free to experiment with your favorites.
How do I know when the cookies are done baking?
The cookies are done when they are light brown around the edges and slightly soft in the center. Keep a close eye on them in the last few minutes of baking, as they can quickly overbake and lose their tender texture.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 3 days before baking. Alternatively, you can freeze the formed balls of dough for up to 3 months. Just remember to let them thaw slightly before baking them directly from the freezer.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).