DOUBLE PECAN THUMBPRINTS
Dusting these tender pecan-and-butter-packed cookies with powdered sugar before baking them creates a crackly, glossy coating. Feel free to add more afterward as well.
Provided by Chris Morocco
Categories Bon Appétit Holiday 2018 Christmas Christmas Eve Cookies Bake Pecan Nut Dessert Winter Fall Thanksgiving
Yield Makes about 26
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. Lightly toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened in color and fragrant, 6-8 minutes. Let cool; set 1 1/4 cups pecans aside for making the dough.
- Pulse granulated sugar and remaining 3/4 cup pecans in a food processor until nuts are very finely ground (be careful to stop before they become a paste), 30-60 seconds. Add egg white and pulse just to blend, then add butter, espresso powder, salt, and almond extract. Pulse just until mixture is smooth and combined. Scrape frangipane into a small bowl and chill at least 30 minutes before using.
- Pulse flour, salt, baking powder, and 1 cup reserved pecans in clean food processor until nuts are very finely ground, about 1 minute.
- Beat butter, granulated sugar, and 1/4 cup powdered sugar in the bowl of a stand mixer fitted with paddle attachment on medium-high speed until light and fluffy, about 4 minutes. Add egg yolk and vanilla and beat until combined and no streaks remain. Reduce speed to low and add dry ingredients. Beat just until incorporated, about 1 minute. Cover bowl with plastic wrap and chill dough until it's firm enough that you can scoop it and it will hold its shape, 30-45 minutes.
- Place racks in upper and lower thirds of oven; preheat to 350°F. Place 1/2 cup powdered sugar in a shallow bowl. Working in batches, scoop out tablespoonfuls of dough and roll into balls between your hands, then roll in powdered sugar, knocking off any excess. Transfer to 2 parchment-lined baking sheets as you work, spacing 2" apart.
- Bake cookies until puffed but edges are still soft, 6-8 minutes. Carefully remove from oven and make an indent in the center of each cookie with the handle end of a wooden spoon or a similar heatproof object. Spoon a heaping 1/2-teaspoonful of frangipane into each and top with a pecan half from remaining reserved 1/4 cup. Return cookies to oven and continue to bake until edges are set and very lightly browned, 6-8 minutes longer. Let cool on baking sheets.
- Just before serving, dust cookies with more powdered sugar if desired.
- Do Ahead
- Frangipane can be made 3 days ahead. Cover and keep chilled. You will have more than you need, but try slathering leftovers on toasted brioche and baking until lightly browned (sort of like an almond croissant). We guarantee you won't be upset about it. Cookies can be baked 5 days ahead. Store airtight at room temperature.
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.
CRUNCHY PECAN-TOFFEE COOKIES
Are you ready for some crunchy, buttery, pecan cookies with bits of chocolate-covered toffee bits? Who wouldn't be? They're easy to make and easy to eat! Keep cookies stored loosely covered with plastic wrap or in a cookie jar with a loose-fitting lid. An airtight storage container may soften your crunchy cookies.
Provided by lutzflcat
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 40
Number Of Ingredients 9
Steps:
- Combine flour, baking soda, and salt in a medium bowl; whisk until well combined.
- Place butter and brown sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add egg whites and vanilla extract, and beat for 1 more minute. Gradually add flour mixture to the bowl and mix until completely combined. Fold in pecans and toffee bits until all ingredients are well incorporated.
- Move the bowl to the refrigerator and chill for at least 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper and set aside.
- Scoop dough into heaping tablespoon-sized balls with a spoon or cookie scoop. Place dough balls about 2 inches apart on the prepared baking sheet and flatten just slightly with the palm of your hand.
- Bake in the preheated oven until edges are set and lightly browned, 10 to 12 minutes. Let cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 125.1 calories, Carbohydrate 13.2 g, Cholesterol 16.1 mg, Fat 7.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 4 g, Sodium 72.5 mg, Sugar 8.2 g
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
PECAN SHORTBREAD COOKIES
Provided by Paul Grimes
Categories Cookies Nut Dessert Bake Pecan Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 3 dozen cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F with rack in middle. Toast pecans in oven, then cool. Leave oven on.
- Pick out about 36 of the best-looking pecan halves for topping cookies and finely chop remainder.
- Blend together butter, sugars, vanilla, and salt in a bowl with a fork until combined well. Stir in flour and chopped pecans until a soft dough forms (dough will be sticky).
- Form 1-inch balls of dough and arrange 2 inches apart on 2 ungreased baking sheets. Flatten balls to 1/3 inch thick using bottom of a glass (flour it if necessary), then push a pecan half onto center of each cookie.
- Bake, 1 sheet at a time, until edges are golden, about 20 minutes. Cool cookies on sheet 5 minutes, then transfer to a rack to cool.
PECAN CRISPIES
This is another recipe I got our of "The Best of the Best from West Virgina" cookbook. It is quick and easy and very good.
Provided by Jellyqueen
Categories Drop Cookies
Time 30m
Yield 36 crispies
Number Of Ingredients 10
Steps:
- Cream butter and sugars until light.
- Beat in egg and vanilla.
- Sift dry ingredients and stir into batter.
- Blend until creamy.
- Stir in pecans.
- Drop by teaspoon onto ungreased cookie sheet.
- Bake at 350 F for 10-12 minutes.
Nutrition Facts : Calories 78.4, Fat 4.9, SaturatedFat 1.9, Cholesterol 12.7, Sodium 56.1, Carbohydrate 8.1, Fiber 0.4, Sugar 4.5, Protein 0.9
RENEE'S PECAN CRUNCH COOKIES
My grandmother baked the most wonderful cookies, cakes and breads. These she sold during the Depression to make money to help her family. This recipe is among one of my favorites, because I loved crunchy cookies and pecans. This recipe went into my hope chest in 1963.
Provided by CHARMED_TWICE
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 50m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
- In a bowl, sift the flour, baking soda, and salt together. In a separate large bowl, cream the butter, 1 cup of white sugar, and brown sugar until smooth, and beat in the eggs and vanilla extract until well combined. Stir in the flour mixture, and mix the pecans into the dough.
- Drop the dough by tablespoons onto the prepared baking sheets, about 2 inches apart. Place 1/2 cup of white sugar into a shallow bowl. Moisten the bottom of a drinking glass with a wet cloth, and dip the glass bottom into the sugar. Flatten cookies with the sugared glass, dipping into sugar for each cookie.
- Bake in the preheated oven until lightly browned, 9 to 12 minutes. Allow to cool on sheets for a minute or two before removing to finish cooling on racks.
Nutrition Facts : Calories 105.9 calories, Carbohydrate 17 g, Cholesterol 12.8 mg, Fat 3.8 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 1.4 g, Sodium 68.4 mg, Sugar 10.8 g
SWEET AND SPICY CANDIED PECANS
Categories Candy Condiment/Spread Nut Bake Pecan Fall Bon Appétit
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 325;°F. Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.
- Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead. Store airtight at room temperature.)
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