BUTTER PECAN COOKIES
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
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.
ANDREA'S PECAN DIVINES
Make and share this Andrea's Pecan Divines recipe from Food.com.
Provided by Foxfire13
Categories Dessert
Time 25m
Yield 10 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F., rack in the middle position.
- Melt the butter. (Nuke it for 3 minutes on high in a microwave-safe container, or melt it in a pan on the stove.) Mix in the white sugar and the brown sugar. Add the vanilla, the baking soda, salt and mix. Add the eggs abd stir it all up. Add half the flour, the chocolate chips, and the chopped pecans. Stir well to incorporate, Add the rest of the flour and mix throughly.
- Drop by teaspoons onto greased cookie sheets, 12 cookies to a standard-size sheet. If the dough is too sticky to handle, chill it slightly and try again. Bake at 350 degrees F. for 10-12 minutes or until nicely browned.
- Let cool two minutes, then remove cookies from the baking sheet and transfer to a wire rack to finish cooling.
Nutrition Facts : Calories 1487.2, Fat 85.8, SaturatedFat 35.7, Cholesterol 172, Sodium 1337.9, Carbohydrate 178.7, Fiber 8.8, Sugar 121.6, Protein 15.5
PECAN COOKIES
Steps:
- Preheat oven to 350 degrees F. Cream together sugar and butter. Stir in 1 egg and add other ingredients. Drop from a teaspoon onto parchment-lined cookie sheets at least 3 inches apart. Bake for 8 to 10 minutes. Cookies will spread, will be thin and subject to sticking. Remove carefully while still a little warm.
ANDREA'S PECAN COOKIES
Steps:
- 1. Separate egg whites and let them come to room temperature. 2. Line baking sheets with parchment paper or brown parcel wrapping paper. Spray with non-stick cooking spray and dust lightly with flour. 3. Beat egg whites with cream of tarter, vanilla, and salt until they hold a soft peak. Add sugar gradually, by quarter cups and beating for 10 seconds or so after each addition. Sprinkle in flour and mix it at low speed. 4. Drop a little mound of dough on paper-lined cookie sheet (16 to a sheet). 5. Place one kiss, pointed end up, in center of each mound. Push candy down, but not all the way to the bottom. Drop another little mound of dough on top to cover each dandy. 6. Bake at 275 degrees for about 40 minutes, or until meringue is slightly golden and dry to the touch. 7. Cool by setting sheet on wire rack. When completely cool, peel carefully from paper and store in airtight container in a dry place (not the refrigerator). 8. 3-4 dozen
PECAN SANDIES - CAKE MIX COOKIES
Make and share this Pecan Sandies - Cake Mix Cookies recipe from Food.com.
Provided by amensista
Categories Dessert
Time 15m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 5
Steps:
- Pour cake mix into a large bowl. Whisk dry mix to remove lumps or sift it into the bowl.
- Add pecans to the dry cake mix and stir well.
- In a liquid measuring cup, add the egg. Add enough oil to the egg to bring the mixture to 1/2 cup. Add enough water to bring the mixture to 2/3 cup. Beat mixture together with a fork.
- Add egg mixture to cake mix in large bowl. Mix well.
- Using a teaspoon or small ice cream scoop, gather balls of dough, rolling them into perfect circles. Place 12 on a cookie sheet and bake 8-12 minutes at 350 degrees F. If they get golden brown, they are too done. Pulling them out around 10 minutes should be perfect.
- Let the cookies cool 5 minutes before transfering them to a plate or container.
Nutrition Facts : Calories 18.8, Fat 1.8, SaturatedFat 0.2, Cholesterol 8.8, Sodium 2.9, Carbohydrate 0.3, Fiber 0.2, Sugar 0.1, Protein 0.5
PECAN SANDIES COOKIES
Whenever Mother made these cookies, there never seemed to be enough! Even now when I make them, they disappear quickly. These melt-in-your mouth treats are great with a cold glass of milk or a steaming mug of hot chocolate. -Debbie Carlson, San Diego, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 300°. In a large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans. , Roll dough into 1-in. balls. Place on ungreased baking sheets and flatten with fingers. , Bake 20-25 minutes or until bottom edges are golden brown. Cool on a wire rack. When cool, dust with confectioners' sugar.
Nutrition Facts : Calories 118 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 49mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
EASY PECAN SHORTBREAD COOKIES
Today is the day to step away from store-bought versions and step up with the know-how to make pecan shortbread cookies from your own kitchen! Full of buttery flavor and toasted pecans, these butter pecan shortbread cookies are a family-favorite recipe that's hard to resist. Pair these pecan sandies with an afternoon cup of coffee or add them to a holiday cookie tray next to an array of classic treats. This recipe makes about 84 cookies so freeze them for later or share them with friends. Now, the next time you're craving pecan shortbread cookies you can head to your own kitchen, instead of the store.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 84
Number Of Ingredients 5
Steps:
- To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from heat; cool.
- In large bowl, beat butter and sugar with electric mixer on medium speed until fluffy. Gradually add flour, beating just until blended. Stir in toasted pecans and vanilla.
- Divide dough in half; shape each portion into 2 (1 1/4-inch-thick) logs (about 12 inches long). Wrap in cooking parchment paper; refrigerate 1 hour or until firm.
- Heat oven to 325°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1/2 inch apart.
- Bake 18 to 20 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 40, Carbohydrate 4 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 20 mg
More about "andreas pecan cookies recipes"
PECAN SHORTBREAD RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.5/5 (32)Category DessertsCuisine AmericanTotal Time 4 hrs
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until combined and creamy, about 2 minutes. Beat in the vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed. Add the flour, cinnamon, and salt, then beat on low speed until combined. Beat in the chopped pecans. The cookie dough may look like it won’t come together, but keep beating– I promise, it will! The cookie dough will be thick.
- Turn the dough out onto a floured work surface and, with floured hands, divide or cut into two. Shape each half into an 8-inch log, about 2.5 inches in diameter. The measurements don’t have to be exact. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 3-4 hours and up to 5 days. Chilling is mandatory for this cookie dough. I prefer to chill mine for 4 hours or even overnight– the colder the dough, the thicker the cookies.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- You can actually roll the logs before or after chilling them. Mix the coarse sugar and chopped pecans together on a large plate. One at a time, roll the log into the mixture. Press it down so the nuts and sugar stick to all sides.
CARAMEL BUTTER PECAN COOKIES - THE BUSY BAKER
From thebusybaker.ca
5/5 (6)Category Baking, Dessert, SnackCuisine American, Cookies, Dessert, SweetCalories 131 per serving
- Preheat your oven to 350 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper. Set aside.
- Cream the butter and sugar together in a stand mixer on medium-high speed, or in a large bowl with a hand mixer until light and fluffy.
BUTTER PECAN COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BUTTER PECAN COOKIES - BAKER BY NATURE
From bakerbynature.com
BEST EASTER RECIPES | PERFECTLY PECAN PRALINE COOKIES
From pauladeen.com
THIN CRUNCHY CHEWY PECAN COOKIES RECIPE - AN ITALIAN IN …
From anitalianinmykitchen.com
EASY PECAN SANDIES RECIPE - HOW TO MAKE PECAN SANDIES …
From thepioneerwoman.com
MAPLE PECAN COOKIES - CONFESSIONS OF A BAKING QUEEN
From confessionsofabakingqueen.com
PECAN COOKIE RECIPES
From allrecipes.com
BUTTER PECAN COOKIES | CHEWY PECAN COOKIE RECIPE
From lifeloveandsugar.com
CLOUDT’S PECAN TREATS (12 DAYS OF COOKIES) - ANDREA MEYERS
From andreasrecipes.com
Reviews 9Category DessertCuisine American, SouthernTotal Time 55 mins
- In the bowl of the stand mixer, cream together the softened butter, granulated sugar, and salt until the mixture is light and fluffy. Then beat in the eggs.
- (Make while the crust bakes.) In the saucepan combine the brown sugar, butter pieces, honey, and half-and-half. Bring the mixture to a boil over moderate heat, stirring. Stir in the chopped pecans and let the mixture cool a little. If it cools for too long, it will be hard to spread.
DON’T TOSS THOSE EGG WHITES, MAKE LIGHT AND CRISP PECAN
From forbes.com
THE BEST THICK AND CHEWY BROWNED BUTTER PECAN COOKIES
From foodtasia.com
MELT-IN-YOUR-MOUTH PECAN COOKIES - YOUTUBE
From youtube.com
THIS IS AMY GRANT'S FAVORITE PECAN COOKIE RECIPE - TASTE OF HOME
From tasteofhome.com
PECAN COOKIES - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
BUTTER PECAN COOKIES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
You'll also love