Pecan Icebox Cookies Recipes

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PECAN ICEBOX COOKIES



Pecan Icebox Cookies image

these really are awesome cookies. If you try them I don't think you'll be disappointed.

Provided by donna morales

Categories     Cookies

Number Of Ingredients 9

1 c butter ( do not use margarine)
2 1/4 c light brown sugar, firmly packed
1/3 c sugar
1 tsp vanilla extract
3 c all purpose flour
1/2 tsp baking soda
1/2 tsp salt
2 c pecans, finely ground (use food processor)
2 large eggs

Steps:

  • 1. In a large bowl cream the butter and sugars with an electric mixer until fluffy. Add the eggs and vanilla and mix well. In a separate bowl stir the flour and baking soda together and add the mixture to the batter. Stir in the ground pecans. Form the dough into rolls on wax paper and refrigerate for at least 12 hours. Slice thin and place on ungreased cookie sheets. Bake at 350 degrees for 8 to 10 minutes.

CHERRY PECAN ICEBOX COOKIES



Cherry Pecan Icebox Cookies image

I like cookie recipes that allow me to prepare them one day and then bake them as I need them. The cherries make this a nice Christmas treat.

Provided by Elaine Douglas

Categories     Cookies

Time 25m

Number Of Ingredients 8

1 c butter, unsalted, room temperature
1 c icing sugar, sifted
1 large egg
1 tsp vanilla
2 1/4 c all purpose flour
1/4 tsp fine salt
2 c candied red cherries, cut in half
1 c chopped pecans

Steps:

  • 1. 1. Cream butter and icing sugar until smooth. Beat in egg and vanilla extract. Sift flour and salt over butter mixture and stir until well blended. Stir in candied cherries and pecans. Divide dough into 3 equal pieces and shape into round logs, 10-inches in length and about an inch in diameter. Wrap and chill until firm, at least 3 hours. 2. Preheat oven to 325 degrees F. and line a baking tray with parchment paper. 3. Cut rounds of cookie dough as thinly as possible, about 1/8-inch thick and place on baking tray 1-inch apart. Bake 8 to 10 minutes, just until the outside edge of the cookie begins to color. Remove and cool completely. 4. Cookies can be made and stored in an airtight container for up to 2 weeks or frozen. Unbaked dough can also be wrapped airtight and then frozen. Makes about 4 dozen cookies.

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