Pecan Cream Cheese Shortbread Cookies Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine butter, cream cheese, and sugar in a large bowl and beat with an electric mixer until well combined. Add flour and mix until combined.
• Roll dough into 1-inch balls and set on ungreased baking sheets.
• Bake in the preheated oven until lightly browned on bottom, 10 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Place one pecan half on top of each cookie and dust lightly with powdered sugar.

Steps:

• Heat oven to 350ºF.
• Beat butter, cream cheese and 3/4 cup sugar in large bowl with mixer until light and fluffy. Gradually add flour, mixing well after each addition. Add nuts; mix well.
• Roll dough into 42 (1-inch) balls. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Use bottom of small glass dipped in remaining granulated sugar to press balls into 1/4-inch-thick rounds.
• Bake 8 to 10 min. or until bottoms are golden brown. Cool 1 min. Remove to wire racks; cool completely.

Steps:

• In a large bowl, use a mixer to cream the brown sugar, butter, cream cheese, rum extract vanilla extract and egg yolk.
• Using a large spatula or spoon, Stir the pecan and toffee pieces into your mixture.
• Using your spoon or spatula, fold your flour and salt into the mixture, a little bit at a time. Thoroughly blend in each addition, before adding more.
• Cover and refrigerate for at least an hour. (I let mine sit overnight).
• Preheat your oven (use convection bake if you have it) to 375 degrees F.
• Use light colored baking sheets and lightly grease them. Use a teaspoon to dig out your dough, using more if you like larger cookies, and roll into a ball. Slightly flatten each ball with your palms.
• Bake for 8 minutes, or until light golden brown. (The cookies will cook a bit more once they are out of the oven.).
• Let your cookies cool ON THE BAKING SHEET before moving them to your racks. My rule of thumb was when I could pick up the baking sheet and it may have been slightly warm, but I definitely didn't need to worry about oven mitts. This includes the bottom center of the sheet.
• Storage: To keep your cookies soft, place a piece of bread in the bottom of an airtight container and pile the cookies on top.

Steps:

• Sift together the flour, cornstarch, salt and clove.
• Using a mixer fitted with a paddle, beat the butter and sugar on medium speed until smooth, about 3 minutes. Stop the mixer to scrape down the sides. Add the dry ingredients and mix on low speed just until incorporated. Add the pecans and mix just until combined.
• Place the dough on a sheet of plastic wrap. Cover with another sheet of plastic and shape into a square. Refrigerate for 30 minutes. Roll the dough between the plastic to 1/4-inch thick, and into a 9 1/2 x 11-inch rectangle. Refrigerate for at least 1 1/2 hours, or up to 2 days.
• Position two oven racks so they divide the oven into thirds. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Discard the plastic sheets from the dough. Trim the edges to form a 9 x 10.5/2-inch rectangle, then cut the dough into 1 1/2-inch squares. Place the squares on the baking sheets, then, with a fork, pierce each cookie twice all the way through. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back after 9 minutes. If desired, dust the cookies with confectioners' sugar while still hot. Transfer to a rack to cool.

Steps:

• Preheat oven to 350°F. Beat butter, cream cheese, granulated sugar and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add flour, beating until well blended after each addition.
• Shape dough into 1-inch balls. Place, 2 inches apart, on ungreased baking sheets.
• Bake 15 min. or until bottoms of cookies are lightly browned. Remove to wire racks; cool completely. Sprinkle with powdered sugar just before serving. Store in tightly covered container at room temperature.

Steps:

• Preheat the oven to 350°. Spread the chopped pecans on a rimmed baking sheet and toast for about 6 minutes, until lightly browned and fragrant. Let cool.
• In the bowl of a standing mixer fitted with the paddle, beat the butter with the confectioners' sugar, vanilla bean and seeds, vanilla extract and salt at medium speed until fluffy, about 3 minutes.
• Add the flour in 3 batches, beating at low speed until just incorporated.
• Discard the vanilla bean.
• Stir in the pecans.
• Transfer the dough to a work surface and roll into a 1 1/2-inch-thick log. Wrap the log in plastic or parchment paper and refrigerate for about 1 hour, until chilled.
• Line 2 large rimmed baking sheets with parchment paper.
• Spread the turbinado sugar on a platter.
• Brush the log with the egg yolk and roll in the sugar.
• Slice the log into 1/2-inch-thick rounds. Transfer the rounds to the prepared baking sheets, spacing them 1 inch apart.
• Bake the shortbread cookies for about 20 minutes, until the edges are golden; rotate the baking sheets from top to bottom and front to back halfway through baking.
• Transfer the cookies to a wire rack and let stand until cooled completely, about 30 minutes, before serving.

Steps:

• Preheat oven to 350°F. SHORTBREAD LAYER: In a medium bowl, combine flour and 3/4 cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup pecans. Press mixture evenly into bottom of a greased 9x13-inch baking pan. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes. CHEESECAKE LAYER: Place the cream cheese in the bowl of a stand mixer outfitted with a paddle attachment, and beat at medium speed until smooth. Beat in sugar. Add milk and 2 teaspoons vanilla, and beat until combined. Pour the cream cheese mixture over the cooled shortbread layer. Bake for 15 minutes; remove from oven and cool slightly, about 10 minutes. PECAN PIE LAYER: In a medium bowl, combine the remaining 3/4 cup brown sugar, corn syrup, and melted butter. Gently stir in the eggs, salt, and remaining 1/2 teaspoon vanilla extract. Stir in 1 1/2 cups pecans. Pour pecan mixture over cooled cheesecake layer. Bake for 35 to 40 minutes, or until center is set and pecan pie layer is a rich brown color.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Cream butter, oil, white sugar, and confectioners' sugar together in a large bowl using an electric mixer until smooth. Beat in eggs, 1 at a time. Stir in vanilla extract.
• Combine flour, baking soda, cream of tartar, and salt in a separate bowl. Stir gradually into the butter mixture. Stir in pecans.
• Roll dough into 1-inch balls and place onto ungreased cookie sheets, about 2 inches apart.
• Bake in the preheated oven until edges are golden, 12 to 14 minutes.
• Remove from cookie sheets and cool completely on wire racks, 20 to 30 minutes.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the flour, brown sugar, pumpkin pie spice, cloves, and baking powder. Mix in the butter using a fork until well blended. The dough will be flaky and separated. Stir in the pecans, and press into an 8 inch square pan.
• Bake for 25 minutes in the preheated oven, or until lightly browned on the top. Cut into squares while still warm, but do not remove from the pan. Allow to cool, then dust with confectioners' sugar.

Steps:

• Heat oven to 350ºF.
• Combine flour and cornstarch. Beat butter and 1 cup sugar in large bowl with mixer until light and fluffy. Gradually add flour mixture, mixing well after each addition. Add nuts; mix just until blended.
• Roll dough into 1-inch balls; place, 2 inches apart, on baking sheets. Flatten slightly with bottom of glass.
• Bake 13 min. or until centers are set and tops are lightly browned; cool on baking sheets 5 min. Add warm cookies, 1 at a time, to remaining sugar; turn to evenly coat both sides of each. Cool completely on wire racks.

Steps:

• Put both granulated and brown sugar in the bowl of your mixer. Mix together to make a really light brown sugar.
• You have 2 choices with the butter. You can let it come to room temp on its own, or you can soften it in the microwave by placing it on a paper plate and nuking it for 5 seconds on high. Roll it over 1/4 turn and nuke another 5 seconds. Repeat until all sides have been nuked 5 seconds. Now it will be ready. Dump it in your mixing bowl. Repeat with second stick of butter.
• Once you've added the butter to you mixing bowl, mix until it is smooth.
• Pour in Vegetable oil and egg. Mit it all together on low speed.
• Add vanilla, baking soda, salt and cream of tartar. Mix well.
• Add oatmeal and Rice Krispies. Mix thoroughly.
• Add flour to your bowl in 1/2 cup increments, mixing well after each addition.
• Take the bowl from the mixer and give it another stir with a spoon, mixing in the pecans by hand.
• With your hands, roll dough balls approximately 1" in diameter and place them on a cookie sheet, 12 balls to a standard sheet.
• Bake at 350 for 12-15 minutes or until golden brown around the edges.
• Let cool on the cookie sheet for 2 minutes and then transfer to a wire rack to cool completely.

Steps:

• In a small saucepan, melt 1 tablespoon butter over medium heat. Add pecans; cook and stir for 1 minute or until lightly toasted. Set aside., In a small bowl, cream confectioners' sugar and remaining butter. Combine the flour, cinnamon, salt and baking powder; gradually add to creamed mixture and mix well (dough will be crumbly). Stir in pecans. , Pat into a 5-in. circle on an ungreased baking sheet. Using a fork, prick score lines to form four wedges. Bake at 350° for 14-16 minutes or until edges are golden brown. Immediately cut along score lines. Cool for 2 minutes before carefully removing to a wire rack.

Steps:

• Toast pecans at 350 degrees for 8 to 10 minutes or until browned and fragrant.
• Mix the floour and salt together in a bowl.
• In a separate bowl, beat the butter and sugar together with a mixer until light and fluffy.
• Beat in the vanilla extract.
• Add the flour mixture, mixing only until incorporated.
• Stir in the chopped pecans.
• Form into small balls (3/4" - 1") and flatten slightly.
• Bake for 13 to 15 minutes until the cookies are a deep brown color. Cook on a wire rack.
• Dip or drizzle chocolate on cooled cookies if desired.

Steps:

• Cream together butter, 1/2 cup sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, until mixture is light in color, 3 to 4 minutes.
• Add flour, salt, pecans, and almond extract, and mix until combined and the pecans start to break up.
• Wrap dough in plastic wrap, and place in the refrigerator at least 1 hour or overnight. On a lightly floured surface, roll out the dough to a 1/4-inch thickness. Using 2 1/2-inch diameter fluted cookie cutters, cut cookies, and place on parchment-lined baking sheet. Return to refrigerator 1 hour more.
• Heat oven to 325 degrees. Sprinkle cookies with remaining 2 tablespoons sugar, and bake until lightly browned, 15 to 20 minutes. Transfer to a wire rack, and let cool.

Steps:

• Line a cookie sheet with parchment paper or silicon mat.
• In a large bowl with an electric mixer or a food processor, beat together butter and brown sugar until creamy.
• Add flour, ground pecans, vanilla and salt and beat just until it forms a smooth dough.
• Wrap dough in plastic wrap and refrigerate for 30 minutes to 1 hour to allow it to firm up just enough to shape.
• Preheat oven to 325 degrees F (160 degrees C).
• By hand, roll dough into 1-inch balls.
• Place them on the prepared cookie sheet and flatten very slightly (to about 1/2-inch thickness) with the bottom of a glass that has been dipped in flour to prevent the dough from sticking to the glass (If you have a cookie stamp, you can use it to flatten the cookies instead of the glass).
• Place in the oven and bake for 12 minutes or until set and very lightly browned on the bottom.
• Remove from pan and let cool on a rack.