Savory Pecan Cookies Recipes

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BUTTER PECAN COOKIES



Butter Pecan Cookies image

When my daughter was a teen, these butter pecan cookies earned her two blue ribbons from two county fairs. Then a few years ago, her own daughter took home a blue ribbon for the same cookie. Needless to say, these mouthwatering morsels are real winners!-Martha Thefield, Cedartown, Georgia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 7

1-3/4 cups chopped pecans
1 tablespoon plus 1 cup butter, softened, divided
1 cup packed brown sugar
1 large egg, room temperature, separated
1 teaspoon vanilla extract
2 cups self-rising flour
1 cup pecan halves

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.

Nutrition Facts : Calories 233 calories, Fat 18g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 208mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

SAVORY PECAN COOKIES



Savory Pecan Cookies image

These little cookies are packed with savory flavors - black pepper, fresh sage and Parmesan - and are studded with chopped pecans. An ideal nibble with a glass of dry sherry or a cocktail, they are also welcome on a cheese board.

Provided by David Tanis

Categories     cookies and bars, appetizer

Time 1h

Yield About 30 cookies

Number Of Ingredients 10

2 cups/310 grams all-purpose flour
1 teaspoon black pepper
1 teaspoon kosher salt
2 tablespoons chopped fresh sage leaves
1 cup roughly chopped pecans
1 1/2 ounces/40 grams grated Parmesan (about 1 cup)
1/2 cup extra-virgin olive oil
2 large eggs, beaten
Egg wash (see note)
Coarse sea salt

Steps:

  • In a mixing bowl, combine flour, pepper, salt, sage, pecans and Parmesan. Stir in oil and eggs and mix well. If dough seems crumbly, add a tablespoon of cold water and mix again.
  • Turn dough out onto a lightly floured work surface. Knead dough for a minute or two, until smooth. Divide in half and roll each half into a cylinder that is 2 inches in diameter. Wrap tightly with plastic wrap and refrigerate until firm, about 2 hours, or overnight.
  • Heat oven to 350 degrees. With a thin-bladed knife, slice 1/8-inch-thick rounds from each cylinder.
  • Use a spatula to transfer cookies to a parchment-lined baking sheet. Paint each cookie lightly with egg wash, if using, and sprinkle with sea salt. Bake in batches for 10 to 12 minutes, until lightly browned. Cool on a rack. Store in an airtight container.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 59 milligrams, Sugar 0 grams, TransFat 0 grams

CHEESE PECAN COOKIES



Cheese Pecan Cookies image

Cheesy with Sweet and Savory at its best!! This has been my alltime favorite cookie and is always baked every Christmas. I received this recipe years ago from my mother-in-law. It is essential to use all ingredients to get the sweet and savory effect. The combination of the garlic powder, toasted pecan and the powdered sugar is awesome!! A one-half pecan piece on the top makes it pretty, but a one-fourth piece will do as well. It is best not to let these cookies get too brown. These cookies are great with coffee!! Approximate servings is shown. Chill time not included.

Provided by Seasoned Cook

Categories     Dessert

Time 25m

Yield 36 serving(s)

Number Of Ingredients 7

1 cup butter, softened
16 ounces cheddar cheese, room temperature
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2 cups self-rising flour
pecan halves
powdered sugar

Steps:

  • Mix butter and cheese. Add garlic powder and cayenne pepper.
  • Mix in flour. Roll into 2 logs approximately 1 1/2 inches in diameter. Wrap in waxed paper and chill for two hours in refrigerator.
  • Slice 1/4 inch thick and place pecan half centered on top. Place on ungreased cookie sheet.
  • Bake in a 375 degree oven for 10 minutes. Watch carefully and do not let cookie get brown as the flavor will be damaged.
  • Place on paper towels and while still warm sift powdered sugar over top of each cookie. Store in air tight container. Keeps well for two weeks and freezes well.

THIN CRUNCHY CHEWY PECAN COOKIES



Thin Crunchy Chewy Pecan Cookies image

These Pecan Cookies, are a thin buttery brown sugar cookie full of chopped pecans with a delicious buttery caramel taste. You won't be able to stop at one!

Provided by Rosemary Molloy

Categories     Dessert     Snack

Time 1h27m

Number Of Ingredients 7

1/2 cup butter (softened)*
1 1/2 cups light brown sugar (lightly packed)
1 egg (room temperature)
1/2 teaspoon vanilla
1 1/2 cups all purpose flour
1 pinch salt
1 cup Pecans (coarsely chopped)

Steps:

  • In a large bowl cream together the butter, sugar and egg until light and fluffy, approximately 5 minutes, beat in the vanilla.
  • Sift the flour onto the creamed mixture and combine either with the flat beaters until combined or with a spatula or wooden spoon. Gently stir in chopped pecans, mix until combined, do not over mix. Either leave the dough in the bowl or move to a clean bowl, cover with plastic and refrigerate for at least one hour or even overnight. (cookie dough will keep for up to 3 days in the fridge).
  • Pre-heat oven to 350F (180 C), line 2 large cookie sheets with parchment paper.
  • Remove the dough from the fridge and roll into 1 inch balls (mine weighed approximately 8 grams or .3 ounces each) place on the prepared cookie sheets, 2-3 inches apart, then with a flat bottomed glass, dipped in flour, flatten the dough balls until they are quite thin, a little thicker than pastry dough (see photos).
  • Bake for approximately 12-14 minutes or until lightly golden. Let cool on the pan for approximately 10 minutes then move to a wire rack to cool completely before serving. Enjoy!

Nutrition Facts : Calories 88 kcal, Carbohydrate 12 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 25 mg, Sugar 8 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 3 g, ServingSize 1 serving

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