Czechchocolatepecancookies Recipes

Steps:

• Mix all ingredients until smooth.
• With a teaspoon, make little heaps (walnut-sized) on a floured and greased cookie sheet.
• Bake at 300 degrees for 6-8 minutes.
• You can also place 1/2 of a pecan on each cookie while still warm.

Steps:

• For the dough: Preheat the oven to 350 degrees F. Grease 2 baking sheets and set aside.
• In a mixer, beat the butter and sour cream until smooth, about 2 minutes. Gradually add the flour and salt until the dough comes together and pulls away from the side of the bowl. Refrigerate for at least 4 hours or overnight.
• Divide dough into 4 even pieces and roll into 9 by 12-inch pieces about 1/4-inch thick. Set aside.
• For the filling: In a medium bowl, combine all 4 ingredients and mix until smooth. Divide the filling into 4 even portions, and spread even amounts of filling on each piece of rolled out dough, leaving a 1-inch border. Roll lengthwise and transfer to a cookie sheet. Repeat with remaining pieces of dough, placing 2 rolls on each cookie sheet.
• Bake until golden at the edges, about 35 to 45 minutes. Slice while still warm into 1 to 2- inch slices. Cool completely on wire racks.

Steps:

• Preheat oven to 250 degrees F.
• In a mixer on medium-low speed, beat the egg whites until frothy, about 2 minutes. Increase the mixer speed to high, add salt and whip to stiff, but not dry peaks. Reduce the speed to medium. Add the vanilla and then the sugar, a few tablespoons at a time. Whip to glossy peaks, about 2 minutes. Gently fold in the chocolate chips and the pecans. Drop by the tablespoon onto cookie sheets lined with parchment. Bake 45 minutes. Turn oven off and leave in oven overnight without opening the oven door.
• Tip: To reduce calories further, you can scale back on the sugar, chocolate chips, and pecans. I recommend making them the first time with the full amount of sugar to get a feel for how much you want to cut back.

Steps:

• Set oven at 325 degrees (mod. slow).
• Grease an 8-inch square cake pan.
• In a mixing bowl, cream the butter until soft.
• Gradually add the sugar, creaming until light and fluffy.
• Add the egg yolks and blend well.
• Gradually add the flour and mix thoroughly.
• Then fold in chopped nuts.
• Spoon half the batter into the cake pan, spreading evenly.
• Top with strawberry jam and cover with the remaining cookie dough.
• Bake one hour or until lightly browned.
• Remove from oven, cool and cut into 1 x 2-inch bars.
• While warm, sprinkle lightly with sifted powdered sugar.
• Double the recipe for a large pan.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 8 inch square baking dish.
• Cream the butter until soft and fluffy. Add the white sugar gradually, until light and fluffy. Beat in the egg yolks.
• Sift the cardamom, allspice and flour together. Gradually add it to the butter mixture and stir to combine well. Stir in the chopped pecans.
• Spoon 1/2 of the dough into the prepared pan, spreading evenly. Top with strawberry jam and cover with the remaining dough.
• Bake at 325 degrees F (165 degrees C) for 1 hour or until lightly browned. Cool then cut into 1 1/2 inch sized squares.