Pecan Cookie Logs Recipes

Steps:

• Butter an 8-in. square pan with 2 teaspoons butter; set aside. Combine confectioners sugar and milk powder; set aside. In a heavy saucepan, combine 1/2 cup butter, sugar and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Stir in confectioners' sugar mixture, about a third at a time, until blended. , Remove from the heat; stir in vanilla. Continue stirring until the mixture mounds slightly when dropped from a spoon. Spread into prepared pan. Cool. , Cut candy into four strips; cut each strip in half. Shape each into a log; wrap in waxed paper and twist ends. Freeze or refrigerate until firm. , Meanwhile, in a microwave, melt caramels with milk, stirring often. Roll logs in caramel mixture, then in pecans. Wrap in waxed paper. Store at room temperature in airtight containers. Cut into slices with a serrated knife.

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Mix butter, sugar, flour, egg yolk, and cinnamon together and press into a lightly greased jelly roll pan.
• 3. Froth egg white and brush over the dough. Sprinkle with chopped pecans and gently press into the cookie dough and egg white.
• 4. Bake at 350 degrees for 25-30 minutes. Cut into "fingers" while still warm.

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.

Steps:

• Preheat oven to 350°F Using food processor, finely grind pecans and set aside.
• Whisk flour, baking powder, and salt in medium bowl and set aside.
• Using electric mixer, mix butter and icing sugar on medium, until pale and fluffy (about 2 minutes).
• Add egg and vanilla, mix until combined.
• Reduce speed to low and add flour mixture and half of pecans, mix until just combined.
• Wrap dough in plastic and refrigerate until cold, about 30 minutes.
• Roll tablespoons of dough into 2" long logs. Roll logs in remaining pecans. Place on baking sheet lined with parchment paper, about 1" apart.
• Bake cookies about 14-15 minutes, rotating pan halfway through. Cookies should be pale golden and slightly cracked.
• Transfer to wire rack to cool, about 5 minutes.
• Sift icing sugar over cookies before serving.

Steps:

• Preheat oven to 350 degrees. Process pecans in a food processor until finely ground; set aside.
• Whisk flour, baking powder, and salt in a medium bowl; set aside. Put butter and confectioners sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Add egg and vanilla; mix until well combined. Reduce speed to low. Add flour mixture and half of the ground pecans; mix untiljust combined. Wrap dough in plastic; refrigerate until cold, about 30 minutes.
• Roll tablespoons of dough into 2-inch-long logs. Rolllogs in remaining pecans. Place on baking sheets lined with parchment paper, spacing about 1 inch apart.
• Bake cookies, rotating sheets halfway through, until pale golden and slightly cracked, 14 to 15 minutes. Transfer logs to wire racks to cool, about 5 minutes. Sift confectioners' sugar over cookies before serving, if desired. Cookies can be stored in airtight containers at room temperature up to 3 days.

Steps:

• In a large bowl with a hand mixer or the bowl of your stand mixer, cream together the butter, sugars and orange zest, if using, until light and fluffy. Add the vanilla extract and egg white and beat well to combine.
• In a separate bowl, sift together the flour, cocoa powder, kosher salt and baking soda. Stir in the chocolate and pecans.
• Add the dry ingredients to the butter and sugar mixture and stir just until combined.
• Divide the cookie dough into four equal pieces, roll each into a 15-centimeter (6-inch) log and wrap in plastic wrap. Place the cookie dough in the freezer for at least 4 hours or for up to 2 months.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper. Slice off as many cookies as you'd like to bake into 1-centimeter (1/2-inch) thick rounds and place on the baking sheet leaving 2 centimeters (1 inch) in between each.
• Sprinkle the cookies with flaky sea salt, if using, then bake the cookies for 10 to 12 minutes, or until the tops of the cookies are no longer shiny. Remove from the oven and allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Steps:

• Cream butter until light and fluffy. Beat in sugar slowly. Stir in the sweetened condensed milk one tablespoon at a time until mixture is the consistency of a stiff cookie dough. Form dough into eight small logs and roll in the chopped pecans. Press pecans into the surface of the dough.