Easy Pecan Cookies Recipes

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BUTTER PECAN COOKIES



Butter Pecan Cookies image

When my daughter was a teen, these butter pecan cookies earned her two blue ribbons from two county fairs. Then a few years ago, her own daughter took home a blue ribbon for the same cookie. Needless to say, these mouthwatering morsels are real winners!-Martha Thefield, Cedartown, Georgia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 7

1-3/4 cups chopped pecans
1 tablespoon plus 1 cup butter, softened, divided
1 cup packed brown sugar
1 large egg, room temperature, separated
1 teaspoon vanilla extract
2 cups self-rising flour
1 cup pecan halves

Steps:

  • Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool. , In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball. , Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 233 calories, Fat 18g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 208mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

OATMEAL PECAN COOKIES



Oatmeal Pecan Cookies image

I adapted these from a King Arthur recipe. We enjoyed these healthy wheat free cookies. If you double the recipe and use 2 cookie sheets reverse them halfway through baking (top to bottom, bottom to top). Watch for over baking.

Provided by Engrossed

Categories     Drop Cookies

Time 24m

Yield 18-20 cookies, 18 serving(s)

Number Of Ingredients 12

1 cup quick-cooking oatmeal or 1 cup old-fashioned oatmeal
6 tablespoons pecans, coarsely chopped (I used pecan chips)
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4-1/2 teaspoon orange zest (optional)
2 tablespoons unsalted butter, softened
3 tablespoons Splenda brown sugar blend or 6 tablespoons light brown sugar
2 tablespoons Splenda granular or 2 tablespoons sugar
1 large egg
1/2 tablespoon apple cider vinegar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375°F; lightly grease a baking sheet.
  • If using old fashioned oats pulse them in a food processor a few times.
  • Combine the oats, nuts, cinnamon, baking powder, salt and orange zest (if using) in a food processor, blender or a medium bowl (if using an immersion blender). Pulse until the nuts are finely chopped and evenly distributed. **You should end up with a fine meal. This is taking the place of flour**.
  • Beat the butter and sugars in a large bowl until smooth.
  • Add the egg, scraping the bowl and beating until smooth.
  • Stir in the vinegar and vanilla, then the oat mixture.
  • Drop the dough by 1/2 tablespoonfuls onto prepared baking sheet. (They don't spread much).
  • Bake cookies for 10-14 minutes until the edges are barely browned.
  • Remove them from the oven and let them cool on baking sheet for about 5 minutes.
  • Transfer to rack or paper bag to cool completely.
  • **Mine turned out as small round puffy soft and slightly chewy cookies**.

EASY PECAN COOKIES



Easy Pecan Cookies image

Made with beaten egg whites, these light and chewy pecan cookies are perfect to add to your Thanksgiving dessert assortment.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 10

Number Of Ingredients 4

1 cup chopped pecans
3 egg whites
1 cup sugar
20 saltine crackers, crushed

Steps:

  • Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
  • Line cookie sheet with cooking parchment paper; spray paper with cooking spray.
  • In medium bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold in crushed crackers and toasted pecans. Onto cookie sheet, drop dough by rounded tablespoonfuls 2 inches apart.
  • Bake 17 minutes or until lightly browned. Cool 1 minute; remove from cookie sheet to cooling rack.

Nutrition Facts : Calories 150, Carbohydrate 22 g, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 70 mg

BUTTER PECAN COOKIES



Butter Pecan Cookies image

These cookies are very moist...my husband's favorite.

Provided by A. Peterson

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Yield 24

Number Of Ingredients 6

1 cup butter, softened
⅔ cup packed brown sugar
1 egg
2 cups all-purpose flour
½ teaspoon salt
1 ½ cups pecan halves

Steps:

  • In a large bowl, cream butter, brown sugar and egg. Mix until well blended.
  • Slowly add flour and salt and mix well. Cover and refrigerate for at least one hour.
  • Preheat oven to 375 degrees F.
  • Roll one inch pieces of dough into balls and place 2 inches apart on cookie sheets. Flatten balls with the bottom of a glass dipped in flour. Press a pecan into top of dough.
  • Bake 10 to 12 minutes until lightly colored.

Nutrition Facts : Calories 178.6 calories, Carbohydrate 14.9 g, Cholesterol 28.1 mg, Fat 12.8 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 5.4 g, Sodium 107.8 mg, Sugar 6.2 g

BUTTER PECAN COOKIES



Butter Pecan Cookies image

These delicate, buttery cookies, which get their crunchy texture from toasted pecans and a sugar coating, practically melt in your mouth.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 30m

Yield Makes 12

Number Of Ingredients 6

3/4 cup pecans
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar, plus more for coating
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour

Steps:

  • Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
  • With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
  • Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
  • Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

EASY PECAN SANDIES



Easy Pecan Sandies image

I'm not a mom, but I am busy and I also love a good, homemade cookie! I found this recipe and had to make it and I'm so glad I did. It took me about 30 minutes from start to finish!! These cookies are full of toasty pecan flavor, and not too sweet. Just perfect in my book. www.trebleclefchef.blogspot.com

Provided by cassie thornburg

Categories     Other Snacks

Time 45m

Number Of Ingredients 6

1 stick unsalted butter, room temperature
1/2 c brown sugar, packed
1 1/2 tsp vanilla extract
1/4 tsp salt
1 c all purpose flour
1 c pecans, coarsley chopped

Steps:

  • 1. Preheat oven to 350 with racks in upper and lower thirds. In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes. Beat in vanilla and salt. Either by hand or with mixer on low, gradually add flour, beating until just combined. Fold in pecans by hand.
  • 2. Roll dough into 1 1/2 inch balls, and place on baking sheets lined with parchment paper, two inches apart, 8 to a sheet. Flatten slightly with palm of hand.
  • 3. I really like to use a small cookie/ice cream scoop when I make cookies - it helps to make them cook more evenly.
  • 4. Bake until cookies are golden brown, 15 -17 minutes, rotating pans halfway through baking. Transfer to wire racks to cool. Store in airtight container for 5 days.......if they last that long. enjoy!

EASY PECAN PIE COOKIE RECIPE



Easy Pecan Pie Cookie Recipe image

This easy pecan pie cookie recipe will be a huge hit for pecan lovers! Pecan pie cookies offer all the flavor of a pecan pie without the need for a fork and plate!

Provided by Turning the Clock Back

Time 1h5m

Number Of Ingredients 13

CRUST
2 1/4 cups all-purpose flour
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 cup pecans
FILLING
1 1/2 cups corn syrup
2/3 cup firmly packed brown sugar
4 Egglands Best Eggs
6 tablespoons all-purpose flour
1 teaspoon vanilla
1 teaspoon salt
2 cups chopped pecans

Steps:

  • MAKE THE CRUST:
  • Into a food processor, combine the crust ingredients and process until the dough just starts to come together.
  • Pour the crust into an ungreased 13 x 9 inch glass pan and press down firmly.
  • Bake at 350 degrees for 18-22 minutes or until edges are very light golden brown.
  • MAKE THE TOPPING
  • In a large bowl, combine the corn syrup, brown sugar, eggs, flour, vanilla and salt. Mix until smooth. Add in the eggs and stir until completely combined.
  • Remove the crust from the oven. Pour the mixture over the hot crust. Return the pan to the oven. Bake 30-35 minutes or until filling is set and knife inserted 1-inch from edge comes out clean.
  • Cool bars completely on counter and then refrigerate for several hours. Cut into bars and enjoy!

EASY PECAN SHORTBREAD COOKIES



Easy Pecan Shortbread Cookies image

Today is the day to step away from store-bought versions and step up with the know-how to make pecan shortbread cookies from your own kitchen! Full of buttery flavor and toasted pecans, these butter pecan shortbread cookies are a family-favorite recipe that's hard to resist. Pair these pecan sandies with an afternoon cup of coffee or add them to a holiday cookie tray next to an array of classic treats. This recipe makes about 84 cookies so freeze them for later or share them with friends. Now, the next time you're craving pecan shortbread cookies you can head to your own kitchen, instead of the store.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 84

Number Of Ingredients 5

1/3 cup finely chopped pecans
1 cup butter, softened
1/2 cup sugar
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon vanilla

Steps:

  • To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from heat; cool.
  • In large bowl, beat butter and sugar with electric mixer on medium speed until fluffy. Gradually add flour, beating just until blended. Stir in toasted pecans and vanilla.
  • Divide dough in half; shape each portion into 2 (1 1/4-inch-thick) logs (about 12 inches long). Wrap in cooking parchment paper; refrigerate 1 hour or until firm.
  • Heat oven to 325°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1/2 inch apart.
  • Bake 18 to 20 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 40, Carbohydrate 4 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 20 mg

EASY CHRISTMAS PECAN BALLS



Easy Christmas Pecan Balls image

These snowball cookies are surprisingly easy to make. Pecans can be finely chopped or coarsely ground in a food processor and toasting them first makes all the difference. I could not find a way to make these with less butter, I tried! (RECIPE CAN BE DOUBLED) - Jenny Jones

Time 1h

Yield about 2 dozen

Number Of Ingredients 6

1 cup all purpose flour
1 stick butter (1/2 cup/4 ounces/113 g), softened (I use unsalted)
1 cup finely chopped toasted pecans (walnuts work too)
3 Tablespoons granulated sugar
1 teaspoon pure vanilla extract
1 cup powdered sugar for rolling

Steps:

  • Put all ingredients except powdered sugar into a large bowl.
  • Mix thoroughly by hand, cover with plastic wrap and refrigerate for 30 minutes.
  • Preheat oven to 350° F. Roll cookies by hand into 1-inch balls.
  • Place on ungreased or parchment-lined cookie sheet an inch apart.
  • Bake for 15 minutes or until set but not brown.
  • Let stand on cookie sheet about 2 minutes, then gently roll each one gently in powdered sugar. Let cookies cool.
  • Once they cool (15-20 minutes), roll again (gently) in powdered sugar. Store loosely covered.

EASY PECAN PIE CRUST COOKIES



Easy Pecan Pie Crust Cookies image

Pecan pie pinwheel cookies with a cinnamon sugar filling. Easy cookies made with pre-made pie crust dough.

Provided by Sandra Shaffer

Categories     Baked Goods - Cookies

Time 19m

Number Of Ingredients 6

2 Pie crusts, pre-made
1/4 cup butter, melted
1 cup granulated sugar
2 Tablespoons cinnamon, ground
1 cup pecans, chopped (optional)
Powdered sugar

Steps:

  • Preheat the oven to 400°F degrees and line a baking sheet with parchment paper, set aside.
  • In a small bowl whisk together the granulated sugar and cinnamon.
  • Chop pecans (if using) and set aside.
  • Melt butter in a small microwavable bowl at 50 percent power until melted.
  • Place pie crust dough on a lightly floured surface and gently roll the dough with a rolling pin in the the shape of a rectangle. Trim edges with a sharp knife as needed.
  • Brush melted butter on the surface of the pie crust with a pastry brush.
  • Sprinkle the cinnamon sugar mix over the pie crust. Top with pecans (if using).
  • Seal the cookie dough with a little butter and pinch the edges to seal the seam.
  • Starting with the short end roll the pie crust dough into a log. Slice into 12 pieces.
  • Place on the prepared baking sheet and bake for 9-12 minutes or until the cookies are light golden brown.
  • Cool on a baking rack and sprinkle with confectioners's sugar.

PECAN COOKIES



Pecan Cookies image

Provided by Food Network

Categories     dessert

Yield A few dozen

Number Of Ingredients 6

1 cup brown sugar
1/2 cup butter
1 egg
1/2 teaspoon vanilla
1 cup sifted cake flour
1/2 cup broken pecan nut meats

Steps:

  • Preheat oven to 350 degrees F. Cream together sugar and butter. Stir in 1 egg and add other ingredients. Drop from a teaspoon onto parchment-lined cookie sheets at least 3 inches apart. Bake for 8 to 10 minutes. Cookies will spread, will be thin and subject to sticking. Remove carefully while still a little warm.

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