Caramel Pecan Crunch Cookies Recipes

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RENEE'S PECAN CRUNCH COOKIES



Renee's Pecan Crunch Cookies image

My grandmother baked the most wonderful cookies, cakes and breads. These she sold during the Depression to make money to help her family. This recipe is among one of my favorites, because I loved crunchy cookies and pecans. This recipe went into my hope chest in 1963.

Provided by CHARMED_TWICE

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 50m

Yield 48

Number Of Ingredients 10

3 cups sifted all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup chopped pecans
½ cup white sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
  • In a bowl, sift the flour, baking soda, and salt together. In a separate large bowl, cream the butter, 1 cup of white sugar, and brown sugar until smooth, and beat in the eggs and vanilla extract until well combined. Stir in the flour mixture, and mix the pecans into the dough.
  • Drop the dough by tablespoons onto the prepared baking sheets, about 2 inches apart. Place 1/2 cup of white sugar into a shallow bowl. Moisten the bottom of a drinking glass with a wet cloth, and dip the glass bottom into the sugar. Flatten cookies with the sugared glass, dipping into sugar for each cookie.
  • Bake in the preheated oven until lightly browned, 9 to 12 minutes. Allow to cool on sheets for a minute or two before removing to finish cooling on racks.

Nutrition Facts : Calories 105.9 calories, Carbohydrate 17 g, Cholesterol 12.8 mg, Fat 3.8 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 1.4 g, Sodium 68.4 mg, Sugar 10.8 g

CRUNCHY PECAN COOKIES



Crunchy Pecan Cookies image

Pecan cookies are a change of pace from the traditional chocolate chip cookies. The pecan oil lends a depth of richness.

Provided by thedailygourmet

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 45m

Yield 48

Number Of Ingredients 10

1 cup unsalted butter, softened
1 cup brown sugar
1 cup white sugar
2 large eggs
2 teaspoons vanilla extract
1 teaspoon pecan oil, optional
2 cups all-purpose flour
1 teaspoon baking powder
⅛ teaspoon salt
1 cup finely chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Combine butter, brown sugar, and sugar in a bowl and cream with an electric mixer until light and fluffy, about 5 minutes. Add in eggs one at a time, beating well after each addition. Add vanilla extract and pecan oil and beat until well combined.
  • Combine flour, baking powder, and salt in a separate bowl. Add the flour mixture to the bowl in 3 additions. Stir in pecans. Use a small cookie scoop to drop portions of dough 3 inches apart on the prepared baking sheet. These cookies spread.
  • Bake in the preheated oven for 15 minutes. Increase heat to 375 degrees F (190 degrees C) and bake until edges turn golden, about 5 minutes more. Let cool on the baking sheet for 5 minutes before removing to racks to cool completely.

Nutrition Facts : Calories 107.1 calories, Carbohydrate 13 g, Cholesterol 17.9 mg, Fat 5.9 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.7 g, Sodium 21.1 mg, Sugar 8.8 g

PECAN CRUNCH COOKIES



Pecan Crunch Cookies image

I found this recipe in one of my hometown newspapers when I went home for Christmas. It won 1st place in a cookie contest held by the paper. I haven't made these yet, so the yield is just an approximation. Once I've made the cookies, I'll update the recipe.

Provided by bernrome

Categories     Dessert

Time 33m

Yield 60 cookies

Number Of Ingredients 13

1 cup sugar
1 cup confectioners' sugar
1 cup butter
1 cup canola oil
4 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
2 cups pecan pieces
6 ounces almond brickle chips
1 teaspoon almond extract
2 eggs
sugar

Steps:

  • In large mixer bowl blend sugar, powdered sugar, butter and oil until mixed well. Add almond extract and eggs and mix well.
  • Lightly spoon flour into measuring cup and level off. Gradually blend in flour, baking soda, salt and cream of tartar at low speed. By hand, stir in pecans and brickle chips.
  • Roll large tablespoonful of dough into balls. Roll balls in sugar and place on ungreased cookie sheet. Flatten in criss-cross pattern with fork.
  • Bake at 350°F for 8 minutes. Do not overbake. Cool 1 minute before removing from cookie sheet.

Nutrition Facts : Calories 157, Fat 10.4, SaturatedFat 2.9, Cholesterol 15.7, Sodium 91, Carbohydrate 14.8, Fiber 0.7, Sugar 7.2, Protein 1.7

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