Pecan Crispies Recipes

Steps:

• Preheat oven to 350 degrees F.
• Grease a cookie sheet.
• In a small bowl, combine flour, baking soda, and salt.
• In a large bowl, cream shortening and butter, add sugar; cream well.
• Add eggs; beat well.
• Add flour mixture; mix well.
• Fold in pecans.
• Drop by teaspoonfuls onto prepared cookie sheet.
• Bake for 12 to 15 minutes.

Steps:

• Cream butter and sugars until light.
• Beat in egg and vanilla.
• Sift dry ingredients and stir into batter.
• Blend until creamy.
• Stir in pecans.
• Drop by teaspoon onto ungreased cookie sheet.
• Bake at 350 F for 10-12 minutes.

Steps:

• HEAT oven to 375 degrees F. Spray cookie sheets with no-stick cooking spray.
• COMBINE cake mix and shortening in a medium bowl with an electric mixer at medium speed until coarse meal forms. Add water, egg and 2/3 cup pecans, mixing on low until dough comes together.
• SHAPE dough into forty-two 1-inch balls. Place 2 inches apart on prepared cookie sheets. Spray bottom of a cup with no-stick cooking spray. Flatten dough to 2-inches in diameter, spraying cup as needed.
• COMBINE sugar and finely chopped nuts in a small bowl. Brush unbaked cookies with egg white. Sprinkle with sugar-pecan mixture.
• BAKE 6 to 8 minutes or until edges are light golden brown. Cool 1 minute. Remove to cooling rack.

Steps:

• Thoroughly grease a 9-by-11-inch pan and set aside.
• Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and salt and stir until melted. Halfway through the melting process, add the chocolate-hazelnut spread and stir until smooth.
• Meanwhile, melt the semisweet chocolate over a double boiler until smooth. Remove from the heat and let it cool quite a bit.
• Add the crisped rice cereal to a large bowl and fold in the marshmallow/chocolate-hazelnut mixture. When it's almost all combined, add the mini marshmallows and continue folding until everything's combined.
• Immediately press the mixture into the prepared pan. Sprinkle with half the pecans. Drizzle the chocolate in zigzags all over the top of the treats. Sprinkle the remaining pecans on top. Allow to set, then cut into squares.

Steps:

• THAW pastry sheet at room temperature 40 min. Preheat oven to 400 degrees F. Mix brown sugar, butter and pecans.
• UNFOLD pastry on lightly floured surface. Roll into 15"x 12" rectangle. Cut into 20 (3") squares. Press squares into bottoms of 3" muffin-pan cups. Place 1 heaping tsp. pecan mixture in center of each.
• BAKE 12 minutes or until golden. Remove from pans. Let cool. Sprinkle with confectioners' sugar. Makes 20 pastries.

Steps:

• Preheat oven to 350°F.
• Beat together butter and Cheddar in a bowl with an electric mixer until smooth, then beat in remaining ingredients.
• Roll rounded teaspoons of dough into balls and arrange 3 inches apart on buttered baking sheets. Flatten each ball into a 1 1/2-inch disk and bake in batches in middle of oven until golden, 15 to 18 minutes.

Steps:

• Preheat the oven to 350 degrees.
• In a large bowl, beat the butter until creamy.
• Gradually add in the confectioners' sugar; mix well.
• Combine the flour and salt in a smaller bowl; add to the butter mixture and beat on low speed until combined.
• Add in the pecans, vanilla and ice water.
• Shape the dough in 4" sticks and place on greased baking sheets.
• Bake at 350 degrees for 12-15 minutes, or until browned.
• Roll in confectioners' sugar and store in airtight containers for up to 2 weeks.
• These also may be frozen for up to 2 months.

Steps:

• Preheat oven to 300°.
• Put on some Christmas music.
• Chop pecan in a food processor or by knife.
• Beat butter until soft with a mixer. Add sugar, vanilla, and pecans. Carefully add flour and blend well.
• Coat hands with flour. Use a teaspoon scoop or a teaspoon and shape into cherry-size and place on a parchment-lined or greased cookie sheet.
• Bake at 300° 15-20 minutes.
• (These should be light in color. Do not brown!) While cookies are still quite warm, roll them in confectioner's sugar. When cool, roll in confectioner's sugar again.

Steps:

• Preheat oven to 350°F.
• Combine Flour and butter in a large bowl using a pastry cutter or 2 knives or your fingers until mixture resembles coarse crumbs.
• Add the rest of the ingredients and mix until blended.
• Shape dough into 3/4 inch or 1 inch balls and place 2 inches apart on an ungreased cookie sheet.
• Flatten slightly with a fork.
• Bake for 15 to 17 minutes or until golden brown.
• Transfer to wire racks to cool immediately.
• Makes 48 small ro 30 large cookies.