Cinnamon Pecan Cookies Recipes

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CINNAMON PECAN BARS



Cinnamon Pecan Bars image

I'm a special education teacher and we bake these bars in my life skills class. It 's an easy recipe that my special-needs students have fun preparing. -Jennifer Peters, Adams Center, New York

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 6

1 package butter pecan cake mix (regular size)
1/2 cup packed dark brown sugar
2 large eggs, room temperature
1/2 cup butter, melted
1/2 cup chopped pecans
1/2 cup cinnamon baking chips

Steps:

  • Preheat oven to 350°. In a large bowl, combine cake mix and brown sugar. Add eggs and melted butter; mix well. Stir in pecans and baking chips. Spread into a greased 13x9-in. baking pan., Bake until golden brown, 25-30 minutes. Cool in pan on a wire rack. Cut into bars.

Nutrition Facts : Calories 185 calories, Fat 9g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 190mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.

CINNAMON CHIP, CRANBERRY AND PECAN COOKIES



Cinnamon Chip, Cranberry and Pecan Cookies image

Provided by Food Network

Categories     dessert

Time 30m

Yield 36 servings

Number Of Ingredients 12

1 1/2 cups melted butter
1 1/2 cups brown sugar
1 cup instant vanilla pudding mix
3 eggs
1 teaspoon vanilla extract
3 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup cinnamon chips
3/4 cup chopped pecans
1/2 cup dried cranberries

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • In a stand mixer fitted with the paddle attachment, combine the butter and brown sugar, and mix well. Add the pudding and mix until incorporated, then add the eggs and vanilla, and mix well.
  • In a separate bowl, mix together the flour, baking soda, cinnamon and salt. With the mixer set to low speed, add the dry ingredients to the butter mixture. Continue mixing on low speed and add the cinnamon chips, pecans and cranberries until just combined. Portion the cookies out using a 2-tablespoon cookie scoop and place on the prepared baking sheet. Bake for 13 minutes.
  • Note: This recipe has been updated and may differ from what was originally published or broadcast.

PECAN CINNAMON SHORTBREAD



Pecan Cinnamon Shortbread image

The recipe for this melt-in-your-mouth cookie comes from Mitzi Sentiff from Annapolis, Maryland. "It yields just enough for the two of you and goes great with a cup of coffee," says Mitzi.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 pieces.

Number Of Ingredients 7

1/4 cup butter, softened, divided
1/3 cup finely chopped pecans
2 tablespoons confectioners' sugar
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon baking powder

Steps:

  • In a small saucepan, melt 1 tablespoon butter over medium heat. Add pecans; cook and stir for 1 minute or until lightly toasted. Set aside., In a small bowl, cream confectioners' sugar and remaining butter. Combine the flour, cinnamon, salt and baking powder; gradually add to creamed mixture and mix well (dough will be crumbly). Stir in pecans. , Pat into a 5-in. circle on an ungreased baking sheet. Using a fork, prick score lines to form four wedges. Bake at 350° for 14-16 minutes or until edges are golden brown. Immediately cut along score lines. Cool for 2 minutes before carefully removing to a wire rack.

Nutrition Facts : Calories 241 calories, Fat 19g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 202mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.

CINNAMON PECAN COOKIE CRUST



Cinnamon Pecan Cookie Crust image

This is inspired by linzer torte pastry, which is flavores with ground up nuts and spices, and is delicious filled with lemon curd! A Jewish recipe.

Provided by Sharon123

Categories     Dessert

Time 35m

Yield 1 9 1/2

Number Of Ingredients 10

3/4 cup unsalted butter, softened
1/4 cup sugar
1 large egg yolk
1/2 teaspoon grated lemon zest
1/2 teaspoon vanilla
1 cup flour, plus
2 tablespoons flour, for dusting
3/4 cup pecans, finely ground (3 ounces)
1/4 teaspoon baking powder
1/4 teaspoon cinnamon

Steps:

  • In a large bowl, beat 6 tbls. of the softened butter with the sugar until light and fluffy. Add the egg yolk, lemon zest and vanilla and beat until combined. In a medium bowl, whisk flour with the pecans, baking powder, cinnamon and salt. Add to the wet ingredients and beat just until combined. Flatten the dough into a disk, wrap in plastic wrap and refrigerate until firm, about 20 minutes.
  • Preheat the oven to 350*F. On a lightly floured board, roll out the dough about 1/4" thick. Cut the dough into 4 pieces and move to 2 baking sheets. Bake in the upper and lower thirds of the oven for 15 minutes, or till crisp. Shift the pans from top to bottom and front to back for even baking. Let cool on a wire rack.
  • Move the pastry to a heavy resealable plastic bag and crush gently using a rolling pin(I use a drinking glass). Move the crumbs to a food processor, add the remaining 6 tbls. softened butter and process until moistened. Press the crumbs into a 9" tart pan with a removable bottom, forming an even layer all around. Pack the crumbs tightly. Refrigerate the tart shell until chilled, about 15 minutes. The crust can be kept in an airtight container for 2 days. Fill with desired filling.

Nutrition Facts : Calories 2554.3, Fat 202.8, SaturatedFat 94.3, Cholesterol 575.8, Sodium 120.9, Carbohydrate 170.5, Fiber 12.1, Sugar 54.1, Protein 26.2

CARAMEL PECAN CINNAMON ROLL COOKIES



Caramel Pecan Cinnamon Roll Cookies image

This is a nice chewy cookie that has the flavors of a good cinnamon roll. A family favorite.

Provided by Mrs.Williams

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h

Yield 36

Number Of Ingredients 14

2 ¼ cups bread flour
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 ¼ cups brown sugar
1 cup butter, melted
¼ cup white sugar
1 egg
1 egg yolk
2 tablespoons milk
1 ½ teaspoons vanilla extract
1 cup white chocolate chips
1 cup pecan pieces
12 individually wrapped caramels, unwrapped, or more as needed

Steps:

  • Whisk flour, cinnamon, salt, and baking soda together in a bowl. Mix brown sugar, butter, and white sugar together in a separate bowl; add egg, egg yolk, milk, and vanilla extract; stir until well mixed.
  • Slowly stir flour mixture into butter-sugar mixture until dough is thoroughly combined; fold in white chocolate chips and pecans. Refrigerate dough until chilled, at least 30 minutes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Scoop dough by rounded tablespoons onto a baking sheet.
  • Bake in the preheated oven for 7 minutes; rotate baking sheet and continue baking until cookies are golden brown, about 8 minutes more. Transfer cookies to a wire rack to cool completely.
  • Place caramels in a microwave-safe bowl; heat in microwave until melted, 30 seconds to 1 minute. Drizzle melted caramel over cooled cookies.

Nutrition Facts : Calories 165.4 calories, Carbohydrate 17.9 g, Cholesterol 25.7 mg, Fat 9.9 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 4.7 g, Sodium 151 mg, Sugar 10.9 g

CINNAMON PECANS



Cinnamon Pecans image

Put these cinnamon pecans in glass containers (jars), tie a pretty red or green bow around neck of jar with a gift card, and give as gifts for Christmas, or anytime during the holiday season. Don't forget to save some of these delicious treats for yourself and your family.

Provided by Annacia

Categories     Lunch/Snacks

Time 30m

Yield 4 cups

Number Of Ingredients 5

1/2 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 egg white
4 cups pecan halves

Steps:

  • Preheat oven to 325 degrees F (160 C).
  • Combine sugar, cinnamon and salt in small bowl.
  • Whisk egg white in large bowl until frothy. Add pecans to egg white and toss well to coat.
  • Add sugar mixture and toss carefully and thoroughly doing your best not to break the pecans.
  • Spread pecans in a single layer on a large cookie sheet.
  • Bake until toasted and crisp, about 20 minutes turning them over after the first 10 minutes ( take them out of oven and do this and arrange them neatly once again; this helps keep them from sticking to the pan after the 20 minutes).
  • Using a spatula, immediately loosen pecans from cookie sheet and let cool.
  • Put them in a large plastic container, cover and refrigerate, then you can fill a jar when you want to give them as a small gift!

Nutrition Facts : Calories 788.4, Fat 71.3, SaturatedFat 6.1, Sodium 304.8, Carbohydrate 39.8, Fiber 10.2, Sugar 29, Protein 10

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