BUTTER PECAN COOKIES
These delicate, buttery cookies, which get their crunchy texture from toasted pecans and a sugar coating, practically melt in your mouth.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 30m
Yield Makes 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
- With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
- Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
- Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.
BUTTER PECAN COOKIES
When my daughter was a teen, these butter pecan cookies earned her two blue ribbons from two county fairs. Then a few years ago, her own daughter took home a blue ribbon for the same cookie. Needless to say, these mouthwatering morsels are real winners!-Martha Thefield, Cedartown, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 7
Steps:
- Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool. , In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball. , Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 233 calories, Fat 18g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 208mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTER PECAN COOKIES
These cookies are very moist...my husband's favorite.
Provided by A. Peterson
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 24
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter, brown sugar and egg. Mix until well blended.
- Slowly add flour and salt and mix well. Cover and refrigerate for at least one hour.
- Preheat oven to 375 degrees F.
- Roll one inch pieces of dough into balls and place 2 inches apart on cookie sheets. Flatten balls with the bottom of a glass dipped in flour. Press a pecan into top of dough.
- Bake 10 to 12 minutes until lightly colored.
Nutrition Facts : Calories 178.6 calories, Carbohydrate 14.9 g, Cholesterol 28.1 mg, Fat 12.8 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 5.4 g, Sodium 107.8 mg, Sugar 6.2 g
PECAN BUTTER COOKIES
Steps:
- Preheat the oven to 375 degrees. Butter 2 cookie sheets and set aside. Roast 3/4 cup of pecans in oven for 10 minutes or until they emit a good aroma. Remove from oven and cool to room temperature. When cooled, chop pecans with sugar in a food processor until finely ground. Add flour, butter, egg yolk and salt. If dough is too soft, add up to 1/4 cup more flour; otherwise work dough with your hands.
- Gather dough into a 1 1/2 inch round sausage, wrap in waxed paper and rest in fridge for 2 hours or overnight. Cut into 1/4inch rounds and set on baking sheet. Press a pecan half in center. Don't place cookies too closely together or they will run into each other as they spread during baking. Bake for 15 to 17 minutes or until the cookies' edges are golden brown. When they are baked they will give off a wonderful aroma. Remove baking sheets from oven and let cookies cool on sheets for 3 minutes. Then, remove them to a cookie rack to cool them further. Be careful when you handle these as they are very fragile.
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- In a 300°F (149°C) oven, toast the chopped pecans on a large parchment paper or silicone mat-lined baking sheet for 15 minutes. Stir twice during this time. Turn oven off and set pecans aside.
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in eggs and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the toasted chopped pecans, mix on low for about 5-10 seconds until evenly distributed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes– if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
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