CRISP COCOA-PECAN COOKIES
Provided by Alice Medrich
Categories Cookies Microwave Chocolate Dessert Super Bowl Valentine's Day Pecan Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 16
Number Of Ingredients 11
Steps:
- Whisk flour, cocoa, baking soda, and 1/2 teaspoon (generous) salt in medium bowl. Stir butter and next 5 ingredients in another medium bowl until smooth. Stir in flour mixture, then nuts. Cover and chill until firm enough to scoop, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 325°F. Line 3 large baking sheets with parchment. Measure 2 level tablespoonfuls dough; roll between palms into ball. Place on prepared sheet. Using fingers, spread out dough to 3-inch-diameter disk. Repeat with remaining dough, spacing 5 inches apart.
- Bake cookies 8 minutes; reverse sheets. Bake cookies until flat and beginning to darken around edges, about 10 minutes. Transfer cookies on parchment to rack (cookies will crisp as they cool). DO AHEAD: Can be made 4 days ahead. Store airtight at room temperature.
- Place rack inside rimmed baking sheet. Place chocolate chips in small microwave- safe bowl. Heat chips in microwave in 15-second intervals until smooth, stirring occasionally. Place cookies on rack. Drizzle melted chocolate over cookies. Let stand until chocolate sets, about 30 minutes.
COCONUT-PECAN COOKIES
This is a buttery coconut-pecan cookie. The crunch comes from the pecans and coconut, but the cookie itself is chewy. I do not add salt to this recipe, as I think with salted butter enough salt is present.
Provided by thedailygourmet
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 20m
Yield 36
Number Of Ingredients 9
Steps:
- Heat a small skillet over medium-low heat. Toast coconut flakes and pecans in batches until lightly browned and fragrant, about 3 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Cream butter, brown sugar, and white sugar together in a bowl using an electric mixer until light and fluffy. Mix in egg and vanilla extract. Beat to combine.
- Combine flour and baking soda in a bowl. Add to butter mixture and mix until just combined. Stir in toasted pecans and coconut.
- Place scoops of dough on the prepared baking sheet using a 1 1/2-tablespoon spring-hinged scoop.
- Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool on baking sheet for 5 minutes. Carefully remove from baking sheet and transfer to a cooling rack.
Nutrition Facts : Calories 126.2 calories, Carbohydrate 12.5 g, Cholesterol 18.7 mg, Fat 8.2 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 4.9 g, Sodium 75.1 mg, Sugar 6.6 g
CRISP BUTTER PECAN COOKIES
These crisp shortbread-like cookies from Sharon Crider are wonderful with a cup of coffee. "They're delicious and so easy to make."-Sharon Crider, Juction City, Kansas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 dozen.
Number Of Ingredients 4
Steps:
- In a small bowl, beat butter and pudding mix until smooth. Gradually beat in flour. Fold in pecans. Roll into 1-1/2-in. balls. , Place 2 in. apart on greased baking sheets; flatten to 1/2 in. with the bottom of a glass coated with cooking spray. , Bake at 375° for 10-13 minutes or until light golden brown. Remove from pans to wire racks.
Nutrition Facts : Calories 211 calories, Fat 15g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 241mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE COOKIE CRISPS
Thin, crisp and chocolate-rich cookies.
Provided by Food Network Kitchen
Time 3h45m
Yield about 3 dozen cookies
Number Of Ingredients 9
Steps:
- Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl.
- Beat the butter in a large bowl using an electric mixer on medium-high speed until smooth. Add the sugar and beat until light and fluffy, scraping down the sides of the bowl occasionally, about 4 minutes. Beat in the egg and vanilla until smooth. Add the melted chocolate and beat until combined.
- Reduce the mixer speed to medium-low and add the flour mixture in two batches, scraping down the sides of the bowl as needed. Mix until incorporated. Divide the dough in half and shape into two disks. Wrap in plastic wrap and refrigerate until firm at least 1 hour up to 3 days.
- Position the oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment.
- Working with one disk at a time, roll out to about 1/8-inch thick between two pieces of flour dusted parchment. Cut out circles with a 2-inch round biscuit or cookie cutter and transfer to the prepared baking sheets. Gather up the scraps, re-roll and cut out, refrigerating the dough if it becomes too soft.
- Bake the cookies until the tops look dry and are firm, about 8 minutes. Cool for 3 to 5 minutes on the baking sheets and then transfer to a wire rack to cool completely. Repeat with the remaining dough.
DOUBLE CHOCOLATE PECAN COOKIES
I received this recipe from my sister-in-law more than 35 years ago. Chock-full of chocolate, these crispy cookies have a tantalizing aroma while baking. -Marilyn Spangler, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the flour, baking soda, salt and cinnamon; gradually add to the creamed mixture. Stir in chocolate chips and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until tops are cracked. Remove to wire racks to cool.
Nutrition Facts : Calories 93 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 73mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
COCOA PEBBLES CEREAL COOKIES
This is my adaptation of a "chocolate chip crunch cookies" recipe I found in a cookbook, since I didn't have all the necessary ingredients for the original recipe. These were very well-received; they're an interesting twist to the regular chocolate chip cookie.
Provided by brokenburner
Categories Drop Cookies
Time 30m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Line four cookie sheets with parchment paper and set aside.
- Combine margarine and sugars in the bowl of an electric mixer; beat until fluffy.
- Add eggs and vanilla; beat until smooth.
- Add flour, baking soda, baking powder and salt. Mix to combine.
- With the mixer on the LOWEST setting, stir in Cocoa Pebbles. (If you prefer, you can do this by hand with a silicone spatula or wooden spoon.).
- Drop batter by tablespoonfuls onto prepared cookie sheets. COOKIES WILL SPREAD, so make sure you leave sufficient space between them -- I'd say about two inches.
- Bake for 10-12 minutes. Allow cookies to cool for 3-4 minutes on the tray, then remove with a metal spatula and allow to cool completely on a rack.
Nutrition Facts : Calories 105, Fat 4.9, SaturatedFat 0.9, Cholesterol 10.6, Sodium 138, Carbohydrate 14.3, Fiber 0.2, Sugar 8.6, Protein 1.1
CRUNCHY PECAN COOKIES
Pecan cookies are a change of pace from the traditional chocolate chip cookies. The pecan oil lends a depth of richness.
Provided by thedailygourmet
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 45m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine butter, brown sugar, and sugar in a bowl and cream with an electric mixer until light and fluffy, about 5 minutes. Add in eggs one at a time, beating well after each addition. Add vanilla extract and pecan oil and beat until well combined.
- Combine flour, baking powder, and salt in a separate bowl. Add the flour mixture to the bowl in 3 additions. Stir in pecans. Use a small cookie scoop to drop portions of dough 3 inches apart on the prepared baking sheet. These cookies spread.
- Bake in the preheated oven for 15 minutes. Increase heat to 375 degrees F (190 degrees C) and bake until edges turn golden, about 5 minutes more. Let cool on the baking sheet for 5 minutes before removing to racks to cool completely.
Nutrition Facts : Calories 107.1 calories, Carbohydrate 13 g, Cholesterol 17.9 mg, Fat 5.9 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.7 g, Sodium 21.1 mg, Sugar 8.8 g
CRISP COCOA-PECAN COOKIES
Make and share this Crisp Cocoa-Pecan Cookies recipe from Food.com.
Provided by KathyP53
Categories Dessert
Time 23m
Yield 16 cookies
Number Of Ingredients 12
Steps:
- Whisk flour, cocoa, baking soda, and salt in medium bowl.
- Stir butter and next five ingredients in another medium bowl until smooth. Stir in flour mixture, then nuts. Cover and chill until firm enough to scoop, at least four hours. (Can be made one day ahead. Keep chilled.).
- Position 1 rack in top third of oven and 1 tack in bottom third of oven and preheat to 325 degrees.
- Line 3 large baking sheets with parchment. Measure 2 level tablespoons of dough; roll between palms into ball. Place on prepared sheet. Using fingers, spread dough to 3" diameter disk. Repeat with remaining dough, spacing 5" apart.
- Bake cookies 8 minutes; reverse sheets. Bake cookies until flat and beginning to darken around edges; about 10 minutes. Transfer cookies on parchment to rack (cookies will crisp as they cool). Can be made 4 days ahead. Store airtight at room temperature.
- Place rack inside rimmed baking sheet. Place chocolate chips in small microwave-safe bowl. Heat chips in microwave in 15 second intervals until smooth, stirring occasionally. Drizzle chocolate over cookies. Let stand until chocolate sets, about 30 minutes.
Nutrition Facts : Calories 210.3, Fat 14.5, SaturatedFat 6.4, Cholesterol 19.1, Sodium 117.6, Carbohydrate 20.7, Fiber 2, Sugar 8.5, Protein 2.5
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- Whisk flour, cocoa, baking soda, and 1/2 teaspoon (generous) salt in medium bowl. Stir butter and next 5 ingredients in another medium bowl until smooth. Stir in flour mixture, then nuts. Cover and chill until firm enough to scoop, at least 4 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 325°F. Line 3 large baking sheets with parchment. Measure 2 level tablespoonfuls dough; roll between palms into ball. Place on prepared sheet. Using fingers, spread out dough to 3-inch-diameter disk. Repeat with remaining dough, spacing 5 inches apart.
- Bake cookies 8 minutes; reverse sheets. Bake cookies until flat and beginning to darken around edges, about 10 minutes. Transfer cookies on parchment to rack (cookies will crisp as they cool). DO AHEAD Can be made 4 days ahead. Store airtight at room temperature.
- Place rack inside rimmed baking sheet. Place chocolate chips in small microwave-safe bowl. Heat chips in microwave in 15-second intervals until smooth, stirring occasionally. Place cookies on rack. Drizzle melted chocolate over cookies. Let stand until chocolate sets, about 30 minutes.
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