Norwegian Pecan Cookies (2024)

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These Norwegian Pecan Cookies smell like Christmas. They are buttery and light with delicious pecans scattered throughout. The perfect finale to 12 Days of Cookies.

Here we are at the last day of 12 Days of Cookies. I hope y’all enjoyed readingabout these recipes as much as we enjoyed sharing them with you.I hope you were inspired to get into the kitchen and cook up some of your cookies or some of ours!

Write this event on your calendar for next year so you can come back and enjoy more cookie goodness from us. I know I’ll be back and hopefully have a full 12 days of cookies to share. I think I startdoing some testing after the holidays…

For my final cookie, I’m sharing a recipes that has been in our family for a while. I’m not quite sure howlong, butit’s been my entire life. I think it started with my great grandmother? Don’t quote me on that. I’m sure Mom will chime in with a comment letting me know just how old this recipe is.

These cookies are just cherished as Mom Lowe’s Steamed Pudding recipe. I shared that one a few years ago. I might have to share it again. And I think I can forego thesuet, too. You’ll just have to read all about it. I love making it every year. Of course, I’m the only one that eats it every year.#Struggleisreal

Mom and I used to make these often for Christmas. They went along with the peppermint macaroons that we used to make.I don’t recall us being very big cookie cutter people. That was Nana. She had tins and tins of cookiecutters, whichI have now.It’s funny what sets you off about lost loved ones. Forme, itwas the cookie cutters.

Anyway.

I saved these for last because they are amazing cookies.They’re last because there are just some recipes that are mine. Recipes that just don’t share. These recipes are very personal tome, havebeen part of who I am asAKHA, andsometimes I just don’t want to share all of the goodness that is AKHA. It’s just sharing a part of me as a person and not a food blogger. Does that make sense?

But, I’m sharing these. Because they truly arequintessentialChristmas to me. My mother andstep-fatherhad to attend a funeral last week in Chicago. Ofcourse, whenthey’re on the mainland they try to visit a few peopleto make the most of their trip. Mom went to visit my sister. She’s on the way home so to speak. Then she went to Seattlevia Minneapolis.It was on this leg of the trip that I started making these.

The timer went off and I went into the kitchen to see how they were doing. I just stood there. The kitchen smelled like Christmas to me. It had an intoxicating aroma of vanilla and pecans and these cookies baking in the oven. To me, that’s what Christmas smells like. Not pine trees. We always had a fake tree. Notspices or buttercream or even sugarcookies, thoughthat is close. It’s the aroma of these cookies baking.

You see what I mean about sharing a part of me as aperson?

I know you know I’m a human beingand not just this persona.But I’m sureyou, asa fellow food blogger or even as a readerunderstand, thatthere’s just parts of you that you don’t with everyone.Well, forthis final day of 12 Days of Cookies, I’m sharing a part of me with y’all.

Not only do these smell amazing when you’re baking them, but they taste amazing. They are similar to a butter cookie. Since theyaremade with pastry flour and extrafindsugaryou know they’re delicate.These cookies almost melt in your mouth.

Then you catch a bite of pecan and all bets are off.Those little bites of pecan justbring a whole other level of flavor to the party. To me pecans are almost maple inflavor,whichheightens the sweetness of this cookie.Theseare, handsdown, oneof my favorite cookies of all time.

Ingredients

1/2 cup shortening
1/2 cup butter, softened
2 tablespoons vanilla
1/2 teaspoon salt
1/2 cup fruit sugar
2 cups sifted pastry flour
1 cup pecans, chopped

Instructions

Preheat oven to 325.
Cream shortening, butter, vanilla, salt and fruit sugar together.
Sift the pastry flour before adding to the butter mixture.
Stir in the pecans.
Drop by tablespoonful onto a baking sheet 2 inches apart and bake at 325 for 15 to 17 minutes or until the edges are lightly golden brown.
Remove from heat and allow to cool on pan 5 minutes before moving to a wire rack to cool completely. Store in an airtight container for up to one week if they last that long.

Did you make this recipe?

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Welcome to the 12 Days of Cookies, hosted by Family Around the Table and Cooking With Carlee. We will be filling the season with all kinds of delicious cookies. Be sure to check out some of the recipes below or you can follow along on Facebook or Twitter by searching #ChristmasCookies. We also have a 12 Days of Cookies Pinterest board where you can see all of the goodness! May your holidays be sweet!

Day 12

Bullas (Caribbean Spice Cookie) from A Day in the Life on the Farm
Cranberry Bliss Cookies from Hezzi-D’s Books and Cooks
Eggnog Snickerdoodles from Palatable Pastime
Gingerbread Crinkles from Jolene’s Recipe Journal
Norwegian Pecan Cookies from A Kitchen Hoor’s Adventures
White Chocolate Gingersnaps from Making the Most of Naptime