Ginger Pecan Oatmeal Crisps Recipes

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GINGER PECAN OATMEAL CRISPS



Ginger Pecan Oatmeal Crisps image

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield about 4 dozen

Number Of Ingredients 12

1 cup quick cooking oatmeal
3/4 cup pecan halves
1 cup whole-wheat flour
1/4 cup cornstarch
1 teaspoon ground ginger
1/2 teaspoon fine salt
1/4 teaspoon baking soda
3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter, softened
3/4 cup granulated sugar
1/3 cup light brown sugar
1 teaspoon pure vanilla extract
1 large egg

Steps:

  • Grind the oatmeal and pecan pieces in a food processor until they resemble cornmeal--reasonably fine but with some texture. Whisk the whole wheat flour, cornstarch, ginger, salt and baking soda together in a medium bowl. Whisk in the oat/nut mixture.
  • In another medium bowl, beat the butter with an electric mixer until smooth and light, about 1 minute. Gradually add the granulated and light brown sugar; continue beating until evenly combined, about 3 minutes more. Add the vanilla and the egg.
  • Mix in the dry ingredients to make a textured dough. Line a 1 1/2-quart loaf pan or 3 mini loaf pans with plastic wrap and pack dough into the bottom half of the pan. Press to level off the dough. Lay a piece of plastic wrap on top and refrigerate until completely firm, about 2 hours.
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
  • Remove dough from the pan and unwrap. Slice dough in half lengthwise if using a large pan. Slice each log crosswise into 1/4-inch thick cookies. Place the cookies about a 1-inch apart on the prepared pans. Bake until golden brown, 15 to 18 minutes. Transfer cookies to a rack to cool and crisp. Serve.
  • Store cookies in a tightly sealed container for up to 1 week.

MOLASSES CRISPS



Molasses Crisps image

Provided by Food Network

Categories     dessert

Time 30m

Yield 3 dozen cookies

Number Of Ingredients 9

3/4 cup (1 1/2 sticks) unsalted butter
1 cup sugar
1 large eggs
1/4 cup molasses
1/4 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon baking soda
1 3/4 cups all-purpose flour

Steps:

  • In a mixer, cream together the butter and the sugar until light and fluffy. Scrape down the sides of the bowl with a rubber spatula, then beat the egg. Cream until the mixture is light and lemon-colored. Add the molasses and mix until combined. Scrape down the side of the bowl.
  • In a separate bowl, stir together the salt, ginger, cinnamon, and baking soda. Add this to the butter mixture and mix until combined. A third at a time, add the flour to the butter mixture and mix just until combined. Wrap in plastic and chill at least 2 hours or overnight.
  • Preheat the oven to 350 degrees F and lightly grease two baking sheets. Roll the dough into balls 1/2 to 2 inches in diameter (depending on what size you like them) and arrange them in well-spaced rows on the cookie sheets. Bake about 10-12 minutes, just until crisp. The cookies will be thin and flat. Let cool on the baking sheet 2 minutes, then transfer to wire racks. When cool, store in an airtight container.

SOUTHERN PECAN CRISPS



Southern Pecan Crisps image

Provided by Food Network

Categories     dessert

Time 1h17m

Yield 20 pastries

Number Of Ingredients 5

1/2 package (17.3 oz.) Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1/2 cup packed brown sugar
2 tablespoons butter OR margarine, melted
1/3 cup chopped pecans
Confectioners' sugar

Steps:

  • THAW pastry sheet at room temperature 40 min. Preheat oven to 400 degrees F. Mix brown sugar, butter and pecans.
  • UNFOLD pastry on lightly floured surface. Roll into 15"x 12" rectangle. Cut into 20 (3") squares. Press squares into bottoms of 3" muffin-pan cups. Place 1 heaping tsp. pecan mixture in center of each.
  • BAKE 12 minutes or until golden. Remove from pans. Let cool. Sprinkle with confectioners' sugar. Makes 20 pastries.

GINGER PECAN OATMEAL CRISPS



Ginger Pecan Oatmeal Crisps image

Make and share this Ginger Pecan Oatmeal Crisps recipe from Food.com.

Provided by Annacia

Categories     Dessert

Time 2h30m

Yield 48 serving(s)

Number Of Ingredients 12

1 cup quick-cooking oatmeal
3/4 cup pecan halves
1 cup whole wheat flour
1/4 cup cornstarch
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
1/3 cup light brown sugar
1 teaspoon pure vanilla extract
1 large egg

Steps:

  • Grind the oatmeal and pecan pieces in a food processor until they resemble cornmeal--reasonably fine but with some texture. Whisk the whole wheat flour, cornstarch, ginger, salt and baking soda together in a medium bowl. Whisk in the oat/nut mixture.
  • In another medium bowl, beat the butter with an electric mixer until smooth and light, about 1 minute. Gradually add the granulated and light brown sugar; continue beating until evenly combined, about 3 minutes more. Add the vanilla and the egg.
  • Mix in the dry ingredients to make a textured dough. Line a 1 1/2-quart loaf pan or 3 mini loaf pans with plastic wrap and pack dough into the bottom half of the pan. Press to level off the dough. Lay a piece of plastic wrap on top and refrigerate until completely firm, about 2 hours.
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
  • Remove dough from the pan and unwrap. Slice dough in half lengthwise if using a large pan. Slice each log crosswise into 1/4-inch thick cookies. Place the cookies about a 1-inch apart on the prepared pans. Bake until golden brown, 15 to 18 minutes. Transfer cookies to a rack to cool and crisp.

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