Pecan Pie Cookie Salad Recipes

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PECAN PIE COOKIES



Pecan Pie Cookies image

A gooey pecan pie brimming with buttery pecans is always a hit, but it's also quite a labor intensive dessert-what with the blending, chilling and rolling required to make pie crust. That's why pecan pie cookies are such a delicious alternative. You get all the reward, with none of the hassle! The quick sugar cookie crust gets rolled into balls and baked in muffin tins. An indent made with your thumb-these are basically, jumbo thumbprint cookies-gets filled with a mixture that's modeled after classic pecan pie filling. And the results? Let's just say that when you serve up these darling cookie pies, you shouldn't expect any leftovers!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 24

Number Of Ingredients 9

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1 tablespoon all-purpose flour
1/2 cup butter, softened
1 egg
1 egg, beaten
1/3 cup packed brown sugar
1/4 cup corn syrup
1/2 teaspoon vanilla
1 1/2 cups coarsely chopped pecan halves

Steps:

  • Heat oven to 375°F. Grease 24 regular-size muffin cups with shortening; lightly flour.
  • In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Using rounded tablespoonfuls of dough, shape dough into 1 1/4 to 1 1/2-inch balls; place in muffin cups. With thumb, make indentation in center of each. Bake 10 minutes.
  • Meanwhile, in medium bowl, mix Pecan Pie Filling ingredients until well blended.
  • With end of wooden spoon, reshape indentations in center of each cookie to create 1 1/2-inch opening in partially baked cookie cups. Clean off end of wooden spoon with paper towel as needed. Stir filling to redistribute nuts; spoon 1 tablespoon filling into each cookie cup, stirring before filling each.
  • Bake 8 to 10 minutes or until edges are golden brown. Cool 10 minutes in pan on cooling rack. Run knife around edge of each cookie cup to loosen. Cool completely in pan, about 30 minutes. Remove cookie cups from muffin cups.

Nutrition Facts : Calories 200, Carbohydrate 24 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 14 g, TransFat 0 g

PECAN PIE COOKIE SALAD



Pecan Pie Cookie Salad image

Make and share this Pecan Pie Cookie Salad recipe from Food.com.

Provided by Food.com

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

Pecan Pie Bars With Shortbread Crust cookie
1 cup heavy cream
1/4 cup confectioners' sugar
2 teaspoons vanilla bean paste or 2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 pinch salt
1 cup plain Greek yogurt
3 -6 persimmons, roasted

Steps:

  • Make your pecan pie bars, let cool, and chop 3/4 pound worth into little bit-sized squares.
  • In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream at moderate speed until soft peaks form, about 1 minute. Add the sugar, vanilla bean paste, almond extract and salt and beat until stiff peaks form, about 1 more minute.
  • Gently fold the yogurt into the whipped cream until no streaks remain.
  • Reserve one-fourth of the pecan pie bars and persimmons and then gently fold the remaining cookies and berries into the yogurt-whipped cream.
  • Fill a trifle bowl, or individual glass serving vessels, with yogurt-whipped cream mix. And then top with remaining bars and fruit.
  • How to roast persimmons:.
  • Cut persimmons into horizontal slices, about 1/4-inch slice, then into quarters. Place on a foil-lined tray and place in pre-heated 400-degree oven for 5 minutes. Sprinkle with cinnamon or 5-spice if you want.

Nutrition Facts : Calories 172.7, Fat 14.7, SaturatedFat 9.1, Cholesterol 54.3, Sodium 41.1, Carbohydrate 10.3, Sugar 5, Protein 0.9

PECAN PIE COOKIES



Pecan Pie Cookies image

Wonderful mini pecan pies. Perfect for cookie parties where you want to make something slightly different. You can spice up the cookies by adding cinnamon, ginger, or nutmeg to the cookie mix!

Provided by eibbed0001

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h30m

Yield 24

Number Of Ingredients 10

¼ cup butter
½ cup confectioners' sugar
3 tablespoons light corn syrup
¾ cup finely chopped pecans
2 cups all-purpose flour
1 teaspoon baking powder
1 cup brown sugar, packed
¾ cup butter, softened
1 egg
1 teaspoon vanilla extract

Steps:

  • Melt 1/4 cup of butter in a saucepan, and stir in the confectioners' sugar and corn syrup until the sugar is dissolved. Bring to a boil over medium heat, stirring often, and stir in the pecans until well combined. Refrigerate the mixture for 30 minutes to chill.
  • Preheat oven to 350 degrees F (175 degrees C). Sift the flour and baking powder together in a bowl, and set aside.
  • Beat brown sugar, 3/4 cup butter, egg, and vanilla extract in a large bowl with an electric mixer on medium speed until the mixture is creamy, about 2 minutes. Gradually beat in the flour mixture until well mixed. Pinch off about 1 tablespoon of dough, and roll it into a ball. Press the dough into the bottom of an ungreased cupcake pan cup, and use your thumb to press the dough into a small piecrust shape, with 1/4-inch walls up the sides of the cupcake cup. Repeat with the rest of the dough. Fill each little crust with about 1 teaspoon of the prepared pecan filling.
  • Bake in the preheated oven until the cookie shells are lightly browned, 10 to 13 minutes. Watch closely after 10 minutes. Let the cookies cool in the cupcake pans for 5 minutes before removing to wire rack to finish cooling.

Nutrition Facts : Calories 185.1 calories, Carbohydrate 22.1 g, Cholesterol 28.1 mg, Fat 10.4 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 5.2 g, Sodium 82.1 mg, Sugar 12.3 g

PECAN PIE COOKIES



Pecan Pie Cookies image

My family loves pecans. In fact, we have pecan pie at Thanksgiving and these pecan cookies at Christmas.-Julie McQuiston, Bradenton, Florida

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 3 dozen.

Number Of Ingredients 12

3/4 cup shortening
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup finely chopped pecans
1/2 cup packed brown sugar
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
Frosting of choice, optional

Steps:

  • In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each ball. Combine filling ingredients; spoon into cookies., Bake at 350° for 9-11 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks. If desired, top with frosting.

Nutrition Facts : Calories 128 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 50mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

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