Noelpecanlogs Recipes

TENDER PECAN LOGS

Steps:

• In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Add the flour, beating on low speed just until combined. Stir in pecans. Cover and refrigerate for 30 minutes or until easy to handle., Shape 1/2 cups into 1/2-in.-thick logs. Cut logs into 2-in. pieces. Place 2 in. apart on greased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Roll warm cookies in confectioners' sugar; cool on wire racks.

NOEL PECAN LOGS

Steps:

• Mix sugar, marshmallow cream, and vanilla together.
• Shape into logs and freeze.
• Melt margarine and caramel. Dip logs in caramel mix and quickly roll in pecans.
• Wrap in plastic wrap.
• These can be made ahead and frozen.
• To make a pretty gift, use colored plastic wrap and tie ends with ribbon.

PECAN LOG

Steps:

• Cream butter until light and fluffy. Beat in sugar slowly. Stir in the sweetened condensed milk one tablespoon at a time until mixture is the consistency of a stiff cookie dough. Form dough into eight small logs and roll in the chopped pecans. Press pecans into the surface of the dough.

CHRISTMAS PECAN LOGS

Steps:

• In pan combine sugar, water, and corn syrup. Cook over medium-high heat to boiling, stirring constantly to dissolve sugar (6 to 8 minutes).
• Then reduce to medium-low heat, without stirring, till thermometer registers 240 degrees, soft-ball stage (about 30 more minutes).
• Remove pan from heat; remove thermometer. Pour mixture onto a large platter. Do not scrape the cooked candy from the sides of the pan (this part tends to over-cook and gives a hard texture to the candy -- it's not worth wrecking the soft creamy center by adding this).
• Cool, without stirring, until slightly warm to the touch. About an hour.
• Add cherries to the mixture and beat with a wooden spoon for 10 minutes utill candy is white, creamy and has lots of air incorporated into it. (This step can also be accomplished using a paddle attachment on a food processor).
• Form into logs (individual size or 2 large) and wrap in clear plastic wrap.
• Place wrapped logs in the freezer for at least 1 hour.
• For the coating:.
• In a heavy saucepan combine caramels, butter and water. Cook over low heat until caramels are melted.
• Spread chopped pecans on a piece of waxed paper.
• Remove the saucepan from heat. Dip the unwrapped fondant logs into the melted caramel mixture. Let excess caramel drip off the log.
• Place the dipped log on the chopped pecans and roll until it is covered.
• Chill 1 hour or until ready to serve. To serve, let logs stand at room temperature about 30 minutes.
• Cut into 1/4 inch slices.

PEANUT BUTTER LOGS

Steps:

• Kneed all ingredients together with your hands, adding enough milk powder to form a stiff but not crumbly dough. This may be more or less than a cup depending upon how thin your peanut butter and honey are.
• Optional ingredients can be kneaded in as well.
• Shape into logs about 2-3 inches long and 1 inch in diameter.
• Roll in powdered milk, confectioner's sugar or coconut.