BUTTER PECAN COOKIES
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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- To the butter add in chopped pecans and flour. Whisk again to combine all ingredients together.
- Divide the dough into even size pieces, forming crescent cookies. Bake at 350°F for about 12 minutes or until the cookies are set and the bottom is lightly browned.
- Allow the pecan crescent cookies to cool slightly for about 5 minutes, then roll each cookie in the powdered sugar while they're still warm. Allow to cool completely and once again roll all cookies in the powdered sugar.
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- Preheat oven to 350°F. Toast pecans in a single layer on a baking sheet for 8 to 10 minutes. Set aside to cool.
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- To prepare cookies, weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 1/2 teaspoon salt, and baking powder, stirring with a whisk. Place butter and granulated sugar in a large bowl, and beat with a mixer at high speed until light and fluffy. Add egg, and beat until well blended. Beat in vanilla extract. Reduce mixer speed to low. Add the flour mixture to butter mixture; beat just until combined. Stir in pecans.
- Shape dough into a 4-inch round, and cover with plastic wrap. Chill for 1 hour. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut out 40 (2 x 3–inch) cookies, rerolling scraps as necessary. Place cookies 1 inch apart on a baking sheet lined with parchment paper. Bake at 350° for 9 minutes or until lightly browned on bottoms. Cool on a wire rack.
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- Turtle Cookies. Turtle cookies are the culmination of everything I love in a dessert. They’re soft and chewy, rich and chocolatey, and loaded with caramel pieces, pecans, and chocolate chips.
- Easy Pecan Pie Recipe. Come Thanksgiving, there better be an extra pecan pie on the table just for me. I will fight you for the last slice. Between the gooey syrup filling and the tender, crunchy pecans, there is just nothing better.
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- Pecan Squares. The first time I made these, I burned my mouth as I impatiently bit into the still-hot slice. The second time, I devoured two slices before I could finish my coffee.
- Apple Cranberry Pecan Salad. I think I’ve mentioned before that when I make a salad; I need lots of toppings! Texture is so important, and without fun extras, salads can be super bland.
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- Small Batch Butter Pecan Ice Cream. Not only does this recipe make just the right amount and tastes amazing, but you won’t even need an ice cream machine!
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