PANCETTA, PEAR & PECAN PUFFS
I was recently at a wedding reception where the menu was all small bites. Here's my rendition of the pear pastries they served. They're the perfect combo of savory and sweet. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. On a lightly floured surface, unfold pastry dough. Using a 1-3/4-in. round cookie cutter, cut dough into 24 circles. Transfer to parchment-lined baking sheets. Bake until golden brown, 10-12 minutes. Cool completely on a wire rack. , Meanwhile, beat cream cheese, honey, salt and pepper until well blended. Fold in goat cheese, pancetta, pear and pecans., Halve each cooled pastry. Spoon cream cheese mixture over bottom pastry halves; cover with top halves. Serve at room temperature.
Nutrition Facts : Calories 105 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 178mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
MEXICAN WEDDING CAKES AKA RUSSIAN TEA CAKES
I learned to make these as a kid in 4-H. They were known as Russian Tea Cakes then. Now the same recipe is called Mexican Wedding cakes. But whatever you call them they are on almost everyone's top cookies list. I'm posting this for my Mom's cookbook.
Provided by Kathie Carr
Categories Cookies
Time 25m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 325 degrees. In a large bowl, with a fork or pastry blender cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in pecans. Shape tablespoonfuls into 2 inch balls (or slightly smaller). Place 2 inches apart on ungreased baking sheets. Bake at 325 degrees for 12-15 minutes or until lightly browned. Roll warm cookies in confectioners' sugar. Cool on wire racks.
- 2. NOTE: If cookies tend to spread in the oven, instead of remaining in ball shape, chill dough thoroughly before baking and check oven temperature.
RUSSIAN TEA CAKES / MEXICAN WEDDING CAKES (COOKIES)
From the Joyofbaking.com, my friend Wendy made these cookies during our Operation Baking Gals 'baking day' -- these are one of my FAVORITE cookies, I can never eat just one. NOTE: There is a 1-hour 'rest' time for the dough to firm up once it is mixed. This is not included in the prep time.
Provided by kitty.rock
Categories Dessert
Time 30m
Yield 4 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line 2 baking sheets with parchment paper. Set aside.
- Toast nuts. Place nuts on a separate baking sheet and bake for about 8 minutes (or until lightly brown and fragrant) in a 350 degree F oven. Cool.
- Once the nuts have cooled completely place them, along with 2 tablespoons of the flour for the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste). Or the nuts can be hand chopped until very fine. Set aside.
- In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes).
- Beat in the vanilla extract.
- Add the remaining flour and salt and beat until combined.
- Stir in the nuts.
- Cover and refrigerate the dough for about 1 hour or until firm.
- Once the dough is firm, form the dough into 1 inch (2.54 cm) balls and place 2 inches (5 cm) apart on the prepared baking sheets.
- Bake about 12-15 minutes, or until the edges of the cookies start to brown.
- Remove from oven and place on a wire rack to cool for about 5 minutes.
- Roll the semi-cool cookies in the sifted powdered sugar and return to rack to cool completely.
- Store in airtight container for up to 10 days.
Nutrition Facts : Calories 908.9, Fat 59.8, SaturatedFat 30.4, Cholesterol 122, Sodium 153.3, Carbohydrate 87.7, Fiber 3.4, Sugar 37.8, Protein 8.6
PECAN PUFFS
I just had to share my mom's recipe for these drop cookies. The light-as-a-cloud taste is simply heavenly. -Leslie Link-Terry, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 3 dozen.
Number Of Ingredients 5
Steps:
- In a bowl, beat egg whites and salt until soft peaks form. Gradually add brown sugar, beating until stiff peaks form, 5-8 minutes. Fold in vanilla and pecans. Drop by well-rounded teaspoonfuls onto greased baking sheets. Bake at 225° for 50-55 minutes or until firm to the touch. Store in airtight container.
Nutrition Facts : Calories 95 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
RUSSIAN TEA CAKES
Got this off of allrecipes.com posted by Odette and she says this recipe has been in her family for at least 4 generations. These are wonderful - just scrumptious!
Provided by greyghost
Categories Dessert
Time 32m
Yield 36 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In medium bowl, cream butter and vanilla until smooth.
- Combine the confectioner's sugar and flour and stir into butter mixture until well blended.
- Mix in chopped walnuts.
- Roll dough into 1 inch balls and place them 2 inches apart on ungreased cookie sheet.
- Bake for 12 minutes.
- Cool and roll in confectioner's sugar. I rolled mine 2-3 times to get well coated.
Nutrition Facts : Calories 101.6, Fat 7.3, SaturatedFat 3.5, Cholesterol 13.6, Sodium 36.6, Carbohydrate 8.2, Fiber 0.4, Sugar 2.5, Protein 1.3
PECAN PUFFS II
These are similar to Russian Tea Cakes but use cake flour instead of regular. They literally melt in you mouth!!!
Provided by Millie Kae
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
- In a medium bowl, cream together butter and sugar until smooth. Beat in the vanilla. Grind pecans in a food processor or blender; toss with cake flour. Stir the pecan mixture into the creamed mixture until well blended. Roll the dough into tablespoon balls, then place them 1 inch apart onto the prepared cookie sheets.
- Bake for 25 to 20 minutes in the preheated oven, or until lightly browned. Roll warm cookies in confectioners' sugar. When they are cooled, roll them again.
Nutrition Facts : Calories 100.9 calories, Carbohydrate 8.8 g, Cholesterol 10.2 mg, Fat 7.1 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 2.7 g, Sodium 27.4 mg, Sugar 3.7 g
FAVOURITE MEXICAN WEDDING CAKES - PECAN COOKIE BALLS!
I love these gorgeous little balls! The use of nuts & icing sugar reminds me of Algerian style cookies - my husband loves them as they are so similar. If you give them a few coats of confectioners sugar youwill get a beautiful finish. This recipe was originally from McCormicks.
Provided by Um Safia
Categories Dessert
Time 1h10m
Yield 48 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add the confectioners sugar, vanilla, nutmeg and salt; beat until well blended. Stir in flour and pecans.
- Shape into 1-inch balls. Place 1 inch apart on ungreased baking sheets.
- Bake 15 minutes. Remove from baking sheets. Immediately roll hot cookies in the confectioners sugar. Place sugared cookies on wire racks to cool.
- When cool, roll again in sugar at least once but I like to do it twice for a better finish.
Nutrition Facts : Calories 109.2, Fat 7.2, SaturatedFat 2.7, Cholesterol 10.2, Sodium 40.1, Carbohydrate 10.9, Fiber 0.6, Sugar 6.3, Protein 1
MELT IN YOUR MOUTH PECAN PUFFS
Make and share this Melt In Your Mouth Pecan Puffs recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 37m
Yield 3 dozen
Number Of Ingredients 6
Steps:
- Heat oven to 300 degrees F.
- Cream butter and sugar; add vanilla.
- Stir in flour and nuts.
- Roll into small (1 inch) balls.
- Bake for 27 minutes.
- Remove from oven, roll in powdered sugar while hot.
- Cool.
Nutrition Facts : Calories 1342.5, Fat 88.4, SaturatedFat 41.2, Cholesterol 162.7, Sodium 438, Carbohydrate 130.9, Fiber 5.7, Sugar 63.2, Protein 12.6
PECAN PUFFS
A little puff of pecan-y goodness. Melts in your mouth. Perfect for the holidays. I have had this in my Christmas Cookie repertoire for many years.
Provided by Junebug
Categories Dessert
Time 30m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 300°.
- Put on some Christmas music.
- Chop pecan in a food processor or by knife.
- Beat butter until soft with a mixer. Add sugar, vanilla, and pecans. Carefully add flour and blend well.
- Coat hands with flour. Use a teaspoon scoop or a teaspoon and shape into cherry-size and place on a parchment-lined or greased cookie sheet.
- Bake at 300° 15-20 minutes.
- (These should be light in color. Do not brown!) While cookies are still quite warm, roll them in confectioner's sugar. When cool, roll in confectioner's sugar again.
Nutrition Facts : Calories 55.1, Fat 4.2, SaturatedFat 1.8, Cholesterol 6.8, Sodium 38.8, Carbohydrate 4, Fiber 0.3, Sugar 0.8, Protein 0.6
PECAN PUFFS (AKA MEXICAN WEDDING CAKES OR RUSSIAN TEA CAKES)
One of our family favorite cookies for the holidays-- these are sooo melt-in-your-mouth delicious! These cookies go by many different names. If you desire, you may sub walnuts or hazelnuts for the pecans. I hope you enjoy!!!
Provided by BecR2400
Categories Dessert
Time 1h
Yield 4 dozen cookies
Number Of Ingredients 6
Steps:
- Cream butter, add sugar and remaining ingredients.
- Roll into small balls, and place on cookie sheet.
- Bake in 325 F oven for 30 minutes.
- Roll balls into powdered sugar when hot, and again when cool.
- Note: These cookies taste best when thoroughly cooled (ie best served the next day--if you can wait!).
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- Preheat oven to 350°F. Place chopped pecans in a 9-by-13-inch metal baking dish. Roast in the oven until the pecans have a nutty aroma and are lightly toasted, 6 to 8 minutes. Remove and set aside to cool.
- Beat butter and sugar together until lightened and creamy. Scrape down sides of the bowl and add vanilla extract and salt; beat to combine. Add flour and cooled toasted pecans, and mix on low until incorporated, scraping down the sides of the bowl as needed.
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