STRAWBERRY-PECAN PIE
Relates Becky Duncan of Leming, Texas, "I stock up on locally grown berries for treats like this pie, which pairs them with pecans." She's received a ribbon from the Strawberry Festival food show at nearby Poteet.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the sugar, flour, nutmeg and cinnamon. Add strawberries and pecans; toss gently. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling. Dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Bake at 375° for 50-55 minutes or until crust is golden brown. Cool on a wire rack.
Nutrition Facts : Calories 529 calories, Fat 26g fat (8g saturated fat), Cholesterol 14mg cholesterol, Sodium 215mg sodium, Carbohydrate 72g carbohydrate (41g sugars, Fiber 3g fiber), Protein 4g protein.
STRAWBERRY PECAN COOKIES
Make and share this Strawberry Pecan Cookies recipe from Food.com.
Provided by Nancy Van Ess
Categories Drop Cookies
Yield 78 serving(s)
Number Of Ingredients 8
Steps:
- In a mixing bowl, cream shortening and sugar.
- Add eggs, one at a time, beating well after each addition.
- Beat in puree just until blended.
- Combine flour, salt and baking soda; gradually add to creamed mixture. Stir in pecans and add some red food coloring if desired.
- Drop by tablespoonfuls 2" apart onto greased cookie sheets.
- Bake at 350 degrees for 12-15 min.
- or until edges are lightly browned.
- Remove to wire racks to cool.
- - - - - - - - - - - - - - - - - - - * Exported from Maste rCook *
Nutrition Facts : Calories 65.2, Fat 3.6, SaturatedFat 0.8, Cholesterol 5.4, Sodium 39.8, Carbohydrate 7.8, Fiber 0.3, Sugar 4, Protein 0.8
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
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