Cookie Challenge Pecan Bars With Cherries Recipes

Steps:

• Whisk together flour, cornstarch, baking soda, and salt in a medium bowl.
• Combine brown sugar, white sugar, butter, and shortening in a large bowl; beat with an electric mixer until light and fluffy. Mix in egg, vanilla extract, and molasses on low speed. Gradually add flour mixture and blend until just combined. Fold in chocolate chips, cherries, and pecans with a wooden spoon. Cover and place in the refrigerator until well chilled, at least 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper or silicone mats.
• Roll dough into scant 1/4-cup-sized balls and place 2 inches apart onto baking sheets.
• Bake in the preheated oven until golden brown on the edges and slightly underdone in the middles, 12 to 14 minutes. Remove from the oven and sprinkle with sea salt. Cool on the baking sheet for 5 minutes, so cookies can continue to cook, before removing to a wire rack to cool completely.

Steps:

• 1. Preheat oven to 350. Line a 15x10x1 inch baking pan with foil, extending the foil over the edges of the pan. Grease the foil, set pan aside.
• 2. In a large bowl, combine flour, the 1/2 cup sugar, and the salt. Using a pastry blender, but in the 1 cup of butter until mixture resembles coarse crumbs. Press mixture evenly into prepared pan. Bake in preheated oven for 20 minutes.
• 3. Meanwhile, in a large mixing bowl, whisk eggs, corn syrup, the 1 1/4 cups sugar, the 3 tablespoons butter, and the vanilla until combined.
• 4. Sprinkle pecans and dried cherries over hot crust. Slowly pour egg mixture over all. Bake for 25-30 minutes or until set. Cool completely in pan on wire rack. Lift baked mixture from pan using the foil. Remove foil. Cut into bars. Makes 48 bars.
• 5. These freeze great!!!!

Steps:

• Preheat oven to 350°. In a large bowl, beat brown sugar and butter until blended. Beat in eggs, then vanilla. In another bowl, whisk flour and salt; gradually beat into sugar mixture. Stir in 3/4 cup pecans. Pour into a greased 13x9-in. baking pan; sprinkle with remaining 1/4 cup pecans., Bake until a toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on a wire rack., For icing, in a small saucepan, melt butter over low heat. Stir in brown sugar; cook and stir 30 seconds. Add milk; cook and stir 30 seconds. Remove from heat; whisk in confectioners' sugar until smooth. Immediately drizzle over bars; let stand until set. Cut into bars.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and candied cherries. , Shape into four 8-in. rolls; wrap in plastic. Refrigerate for at least 4 hours or until firm., Unwrap and cut into 1/8- to 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 7-8 minutes or until lightly browned and edges are set. Cool for 1-2 minutes before removing to wire racks.