Laura’s Pecan Puffs


     These are one of the most delicious cookies in the world!  Oh, my, my, my, my, they are so good!  If it weren’t for the pecans, they’d melt in your mouth!  The recipe was graciously given to me by a young girl, who is now a young woman.  She brought them to my home as a shared dessert many years ago.  I was smitten at once, and asked her for the recipe.

     The following week, she brought me the recipe, written out in her own hand.  The recipe cards were adorned with pink stickers.  Though I’ve rewritten the recipe on a single, smaller card that fits in my recipe box, I have kept Laura’s cards tucked into one of my cookbook binders for safe keeping.

     Laura is the daughter of my friend, Julie.  I’ve mentioned Julie here several times, and she’s always graciously allowed me to share her recipes.  I always email to ask her first.  Primarily because it’s the right thing to do, but selfishly because it gives me a reason to email her.  I know, I know, why should I need a reason to email Julie?  I don’t know.  Silly, huh?  Julie and I have shared many, many joys and sorrows through the years.  Receiving her email yesterday, allowing me to share this recipe with you, was just a delight!  

     To make Laura’s Pecan Puffs, preheat your oven to 300°, then butter your cookie sheets.  Yes, I said butter.  No oil, no PAM, no Crisco, and for pity’s sake no margarine!  Spread real butter on those cookie sheets.

     Place 1/2 cup of softened butter into mixing bowl and beat until smooth.  Add 2 Tablespoons of sugar and beat until creamy.

     (Giggle to yourself because the word “creamy” reminds you of a line from one of one of your favorite movies Wish that Dani were there to quote the line and giggle with you.  Remember that Julie probably knows the exact line you’re thinking of.  Giggle again.)

     Finely chop 1 1/4 cups of pecans, or grind them in a coffee grinder or food processor, until they resemble fine bread crumbs. 

     Walnuts work, too.  I use pecans because Dani has a walnut allergy.  No other nuts, just walnuts.  Go figure. 



     I mentioned yesterday that Dani has been gone for a week and won’t be home until this Friday.  I realized that she would probably wonder what the wood thing was in the left top corner of the last picture.  Well, Dani, it’s the knife block.  I’ve moved it.  My girls will both tell you that I’m famous for changing stuff around while they’re gone.  I’ve always done things like this when they were away.   At least I’m consistent.

        You see, I like to keep my dish rack out during the day, so that I can quickly hand wash things here and there throughout the day, rather than filling up the dishwasher in advance of dinner.  I can’t stand a sink full of dirty dishes, either.  Washing things up during the course of the afternoon just works for me. 
     I’ve been putting the dish rack on the right side of the sink, but then that really cut the amount of space I have in my one and only food preparation area.  I tried it on the left, and I think I like it there.  So the knives have moved to the right.  At least for now.  Sorry, Dani.  You know how I am. 

     Oh, hey, do you all see that picture on the wall in the photo just above?  The little one to the right of the chickens?  I’ve had that picture hung right there for years!

     I told you that Julie and I have shared a lot of joy and sorrows.  Well, these two are definitely part of our joy!  My Will and her Samuel.  I think this was taken in the summer of 2000, but it might have been 2001.  Samuel is three months older than my Will.  Our two youngest children, both boys, were born just a few months apart.  In the summer before our boys were born, Julie shared in praying for our Will when the false positive results of a test told us that Will would be born with Down’s Syndrome.   I joined her in praying for her Samuel when he was born with Down’s Syndrome and some very complicated heart issues that October, and we continued praying together for our boys.  Praise God, Samuel’s heart was repaired when he was just a few months old.  I’ll never, ever forget the phone call from the hospital that day………..  
     Yep, that picture stays right where it is on my kitchen wall.  It’s a testimony of the love of God in bringing these two precious boys into the lives of two moms in their forties.   It’s my memorial stone for His faithfulness in healing Samuel’s heart.  It’s my reminder of the future He has in store for both Samuel and my own Will. 

     Where were we?  Oh, yes, the Pecan Puffs!


      Stir the nuts into the butter and sugar.  Measure out 1 1/4 cups all purpose flour and then sift the flour into the mixing bowl.  Add a few drops of real vanilla extract.  Mix  everything into a soft dough.

     Make no substitutions.  I’m all for using the whole wheat flour as often as possible, but make these with good ol’ all purpose flour.

     If you make your own vanilla extract, like Julie and I do, all the better.   

     Roll the dough into balls, about the size of walnuts.  (Or should that be the size of pecans?)  Place the balls onto the buttered cookie sheet.  Bake for about 25 minutes.  Remove from oven and sift powdered sugar over the puffs.  Put the cookies back into the oven for two minutes.  Cool on wire racks. 

     Makes about 18 Pecan Puffs.

     Yummy with a cup of your favorite hot beverage.  Enjoy!   

     Many thanks to Julie and Laura for permission to use this recipe!  Sometime soon I’ll have to share with you a word Julie taught me.  The word?  It’s  “yabut”.  

God bless you as you look well to the ways of your household!
Proverbs 31:27


    Here’s an easier-to-copy version of the recipe.


1/2 cup butter, softened, plus extra to grease cookie sheets
2 Tablespoons sugar
1 1/4 cups pecans
1 1/4 cups all purpose flour
a few drops of vanilla extract
Powdered sugar for dusting

     Pre-heat oven to 300°.  Grease cookie sheets with extra butter.  Put the 1/2 cup of butter into a mixing bowl and beat until smooth.  Add sugar and beat until creamy.  Chop the nuts very fine, or use a coffee grinder or food processor, until they resemble fine bread crumbs.  Stir the nuts into the butter and sugar.  Sift in the flour, then add the vanilla extract.  Mix all into a soft dough.
     Roll the dough into balls about the size of a walnut.   Place balls on greased cookie sheets.  Bake at 300° for about 25 minutes.  Remove from oven.  Sift powdered sugar over the puffs and put back into oven for 2 minutes. 
     Cool puffs on a wire rack.
     Makes about 18 Pecan Puffs.

Please note: All original written material, photographs, recipes and tutorials on this blog are the sole property of the author and may not be copied, in whole or in part, or re-printed elsewhere, without the express written permission of the author (and Laura!).  Recipes, of course, may be copied for your own personal in-home use!

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