One of the most popular sweet treats that I make by far is my Aunt Karen’s Almond Pecan Junies. I’ve been making these cookies for about eight years now and it always seems to be a crowd pleaser. I most recently made them for the Darbonne’s New Year’s Eve party, and once again, the cookies got rave reviews. Due to the popularity of these cookies and the request for the recipe by many, I’ve decided to repost tonight. Plus, I was finally able to play with my new Canon EOS Rebel T5 Camera so the images are a bit better this time around. So, here you go, my easy peasy tutorial on how to make my beloved Almond Pecan Junies.
First, preheat your oven to 350 degrees. Then throw together all the ingredients needed for the cookie batter into a mixing bowl: yellow cake mix, oil, pecans, eggs, and almond extract.
Next mix all the ingredients together with a mixer. I used a hand mixer while I dreamed about owning a KitchenAid Standing Mixer. I hope to get one of those soon…perhaps when I upgrade to a bigger kitchen.
Then onto two ungreased baking sheets, scoop batter into small, golf ball sized dollops.
Place them into the oven and let them bake for 12 minutes. Let me add that the timing really depends on the quality of your oven. Just keep your eye on them until the edges turn slightly brown.
While they are baking you can prepare the glaze. Mix the powdered sugar, almond extract and milk into a medium size bowl. Add your milk a little at a time until the glaze looks like a light pancake batter.
Once the cookies are out of the oven, let them cool for a few minutes then place them onto a sheet of wax paper. The wax paper makes for a quick and easy clean up. Then finally, drizzle the glaze onto the cookies with a small spoon.
Now for the hard part, let them sit until the icing hardens. This usually takes about 15 minutes, but I can promise you that you will sneak a few into your mouth before the hardening process is over.
Once they are actually done, pour yourself a glass of milk and enjoy!
Check out the full recipe and printable below. Enjoy!
- 1 box of yellow cake mix
- ½ cup of vegetable oil
- ¾ cup of chopped pecans
- 2 eggs
- 1½ tbsp. almond extract (divided)
- 1 cup of powdered sugar
- 2 tbsp. of milk
- Mix the yellow cake mix, vegetable oil, chopped pecans, eggs and one tablespoon of almond extract with a hand or standing mixer.
- Spoon onto ungreased cookie sheet.
- Bake at 350 degrees for 12 minutes.
- Let cookies cool, place on wax paper, then top with glazed icing.
- To make the glazed icing mix the powdered sugar and ½ tablespoon of almond extract while adding the two tablespoons of milk a little at a time. The glaze should be the consistency of a light pancake batter.