White Chocolate Pecan Sheets Recipes

WHITE CHOCOLATE PECAN SCONES

Steps:

• Preheat oven to 375 degrees. In a large bowl, stir together the flour, sugar, baking powder, and salt.
• Cut butter into flour mix with a pastry blender or food processor, cut in the butter until the mixture resembles coarse crumbs.
• In a small bowl, stir together the milk, egg, and vanilla.
• Add the cream mixture to the flour mixture and knead until combined. Knead in the white chocolate and pecans.
• With lightly floured hands, pat the dough out on a floured work surface to a thickness of 5/8 inch.
• Cut into wedges, squares or whatever you like
• Bake scones on ungreased baking sheet for 15 to 20 minutes, or until lightly browned on top. Cool on baking sheet 5 minutes, then transfer scones to cooling rack. Serve warm or cool completely and store in an airtight container. Makes 8.

WHITE CHOCOLATE PECAN BARS

Steps:

• To toast pecans, place them on a baking sheet in a 350° oven for 15 minutes or until lightly browned and fragrant.
• Preheat oven to 350°; grease and flour a 13x9 inch baking pan.
• In a bowl, combine the flour and salt; set aside.
• In another bowl, beat the butter, sugar, egg, and vanilla together until creamy.
• Add the dry ingredients and mix thoroughly; stir in pecans.
• Spread batter evenly in the prepared pan; bake for 25 minutes.
• Remove from oven and immediately sprinkle with white chocolate on top.
• Let stand 5 minutes and then gently spread the melted chocolate in a thin later over the bars; sprinkle with the pecans.
• Let cool to room temperature (the white chocolate should harden) or overnight before cutting and serving.

WHITE CHOCOLATE PECAN DROP COOKIES

Steps:

• Preheat the oven to 350°.
• In a bowl, combinte the first 3 ingredients; set aside.
• In a larger bowl, cream the butter with the sugars for 2 minutes or until smooth.
• Add in the egg and vanilla; beat well.
• Add in the dry ingredients and mix thoroughly.
• Stir in the pecans and white chocolate.
• Drop by rounded teaspoonfuls onto ungreased cookie sheet (leav room for expansion).
• Bake for 10-12 minutes or until lightly golden.
• Let cookies cool on cookie sheet for 5 minutes; then tranfer to wire rack to cool completely.

WHITE CHOCOLATE, CHERRY AND PECAN COOKIES

Steps:

• Preheat oven to 375 degrees.
• Combine flour, baking soda and salt in small bowl.
• Beat butter, sugars and vanilla in a large mixer bowl until creamy.
• Add in the egg, beating well.
• Gradually beat in flour mixture.
• Stir in chips, pecans and cherries.
• Drop by VERY rounded tablespoons on ungreased cookie sheets.
• Bake for 8-10 minutes or until lightly golden.
• Remove to a plate to cool.
• To keep chewy, do not cool on a wire rack.

WHITE CHOCOLATE CHIP PECAN COOKIES

Steps:

• Cream the butter; gradually add sugars, beating well at medium speed of an electric mixer. Add eggs and vanilla, beating well.
• Combine flour, soda, and salt; add to the creamed mixture, mixing well. Stir in the chocolate chips and pecans.
• Drop by rounded tablespoonfuls 2 inches apart onto lightly greased cookie sheets. Slightly flatten each cookie with your fingertips. Bake at 350 degrees for 12 to 14 minutes. Let cool slightly on the cookie sheet before transferring to a wire rack.

GIANT WHITE-CHOCOLATE PECAN COOKIES

Steps:

• Preheat oven to 350 degrees. In a bowl, whisk together flour, salt, and baking soda.
• In a large bowl, beat butter with both sugars on medium speed until pale and fluffy, about 4 minutes. Beat in egg, then yolk, until thoroughly incorporated. Beat in vanilla. Reduce speed to low and gradually add flour mixture, beating until just combined. Beat in white chocolate and pecans until just combined.
• Using a 4-ounce (2-inch) ice cream scoop, drop scoops of dough onto parchment-lined baking sheets, spaced 3 inches apart (2 scoops per sheet). Gently press each to flatten.
• Bake cookies, rotating sheets halfway through, until golden but still soft in centers, about 14 minutes. Let cool slightly on sheets. Serve warm, or transfer to wire racks and let cool completely. (Cookies can be stored in an airtight container at room temperature up to 3 days.)