Richbutterpecancookies Recipes

BUTTER PECAN COOKIES

Steps:

• In a large bowl, cream butter, brown sugar and egg. Mix until well blended.
• Slowly add flour and salt and mix well. Cover and refrigerate for at least one hour.
• Preheat oven to 375 degrees F.
• Roll one inch pieces of dough into balls and place 2 inches apart on cookie sheets. Flatten balls with the bottom of a glass dipped in flour. Press a pecan into top of dough.
• Bake 10 to 12 minutes until lightly colored.

BUTTER PECAN COOKIES

Steps:

• Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool. , In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball. , Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

BUTTER PECAN COOKIES

Steps:

• Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
• With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
• Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
• Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

DANISH BUTTER COOKIES

Steps:

• Preheat oven to 325 degrees.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and confectioners' sugar on medium speed until light and fluffy, about 3 minutes. Add vanilla and egg, and beat to combine. Gradually add flour, and beat until well incorporated. Transfer dough to a pastry bag fitted with a 7/16-inch star tip (such as Ateco #825).
• Pipe 2 1/2-inch rings onto parchment-lined baking sheets, spaced 2 inches apart. Bake, rotating halfway through, until lightly golden around edges but still light on top, about 20 minutes. Transfer sheets to wire racks; let cool completely.

ROOT BEER FLOAT COOKIES

Steps:

• Preheat oven to 375 degrees.
• Lightly grease cookie sheets.
• In a large bowl combine granulated sugar, brown sugar, 1 cup butter, buttermilk and eggs, 2 teaspoons root beer extract and vanilla.
• Beat at medium speed until well blended.
• Add flour baking soda and salt.
• Beat on low speed until dough forms.
• Drop by heaping teaspoonful 2 inches apart on cookie sheet.
• Bake 10-12 minutes or until set. Cool completely.
• In a mixing bowl combine frosting ingredients beat at low speed of electric mixer until smooth.
• Spread frosting on evenly over cookies.
• Let dry completely before storing in container.
• Makes 5 dozen cookies.

RICH BUTTER PECAN COOKIES

Steps:

• Separate white of egg from yolk and set aside.
• Cream butter and sugar. Beat egg yolk with water and add to creamed butter mixture. Add vanilla, flour and salt.
• Lightly grease a cookie sheet. Patting dough with hands, thinly spread onto cookie sheet, covering only a three-fourth area of the sheet.
• Cut white of egg to keep it from being too stringy and smear over top of batter by hand. Sprinkle finely chopped pecans on top and press inches.
• Bake in a 350 degree oven for approximately 15 to 20 minutes until lightly browned on edges. Do not overcook. When cool, cut into squares.