CRUNCHY PECAN COOKIES
Pecan cookies are a change of pace from the traditional chocolate chip cookies. The pecan oil lends a depth of richness.
Provided by thedailygourmet
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 45m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine butter, brown sugar, and sugar in a bowl and cream with an electric mixer until light and fluffy, about 5 minutes. Add in eggs one at a time, beating well after each addition. Add vanilla extract and pecan oil and beat until well combined.
- Combine flour, baking powder, and salt in a separate bowl. Add the flour mixture to the bowl in 3 additions. Stir in pecans. Use a small cookie scoop to drop portions of dough 3 inches apart on the prepared baking sheet. These cookies spread.
- Bake in the preheated oven for 15 minutes. Increase heat to 375 degrees F (190 degrees C) and bake until edges turn golden, about 5 minutes more. Let cool on the baking sheet for 5 minutes before removing to racks to cool completely.
Nutrition Facts : Calories 107.1 calories, Carbohydrate 13 g, Cholesterol 17.9 mg, Fat 5.9 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.7 g, Sodium 21.1 mg, Sugar 8.8 g
RENEE'S PECAN CRUNCH COOKIES
My grandmother baked the most wonderful cookies, cakes and breads. These she sold during the Depression to make money to help her family. This recipe is among one of my favorites, because I loved crunchy cookies and pecans. This recipe went into my hope chest in 1963.
Provided by CHARMED_TWICE
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 50m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
- In a bowl, sift the flour, baking soda, and salt together. In a separate large bowl, cream the butter, 1 cup of white sugar, and brown sugar until smooth, and beat in the eggs and vanilla extract until well combined. Stir in the flour mixture, and mix the pecans into the dough.
- Drop the dough by tablespoons onto the prepared baking sheets, about 2 inches apart. Place 1/2 cup of white sugar into a shallow bowl. Moisten the bottom of a drinking glass with a wet cloth, and dip the glass bottom into the sugar. Flatten cookies with the sugared glass, dipping into sugar for each cookie.
- Bake in the preheated oven until lightly browned, 9 to 12 minutes. Allow to cool on sheets for a minute or two before removing to finish cooling on racks.
Nutrition Facts : Calories 105.9 calories, Carbohydrate 17 g, Cholesterol 12.8 mg, Fat 3.8 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 1.4 g, Sodium 68.4 mg, Sugar 10.8 g
CRUNCHY PECAN-TOFFEE COOKIES
Are you ready for some crunchy, buttery, pecan cookies with bits of chocolate-covered toffee bits? Who wouldn't be? They're easy to make and easy to eat! Keep cookies stored loosely covered with plastic wrap or in a cookie jar with a loose-fitting lid. An airtight storage container may soften your crunchy cookies.
Provided by lutzflcat
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 40
Number Of Ingredients 9
Steps:
- Combine flour, baking soda, and salt in a medium bowl; whisk until well combined.
- Place butter and brown sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add egg whites and vanilla extract, and beat for 1 more minute. Gradually add flour mixture to the bowl and mix until completely combined. Fold in pecans and toffee bits until all ingredients are well incorporated.
- Move the bowl to the refrigerator and chill for at least 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper and set aside.
- Scoop dough into heaping tablespoon-sized balls with a spoon or cookie scoop. Place dough balls about 2 inches apart on the prepared baking sheet and flatten just slightly with the palm of your hand.
- Bake in the preheated oven until edges are set and lightly browned, 10 to 12 minutes. Let cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 125.1 calories, Carbohydrate 13.2 g, Cholesterol 16.1 mg, Fat 7.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 4 g, Sodium 72.5 mg, Sugar 8.2 g
PECAN CRUNCH COOKIES
I found this recipe in one of my hometown newspapers when I went home for Christmas. It won 1st place in a cookie contest held by the paper. I haven't made these yet, so the yield is just an approximation. Once I've made the cookies, I'll update the recipe.
Provided by bernrome
Categories Dessert
Time 33m
Yield 60 cookies
Number Of Ingredients 13
Steps:
- In large mixer bowl blend sugar, powdered sugar, butter and oil until mixed well. Add almond extract and eggs and mix well.
- Lightly spoon flour into measuring cup and level off. Gradually blend in flour, baking soda, salt and cream of tartar at low speed. By hand, stir in pecans and brickle chips.
- Roll large tablespoonful of dough into balls. Roll balls in sugar and place on ungreased cookie sheet. Flatten in criss-cross pattern with fork.
- Bake at 350°F for 8 minutes. Do not overbake. Cool 1 minute before removing from cookie sheet.
Nutrition Facts : Calories 157, Fat 10.4, SaturatedFat 2.9, Cholesterol 15.7, Sodium 91, Carbohydrate 14.8, Fiber 0.7, Sugar 7.2, Protein 1.7
PECAN CRUNCH COOKIES
History in the Baking again. I haven't tried these cookies but they sound good. I sure hope they take the calories out of their recipes up here. hehehe
Provided by Dienia B.
Categories Dessert
Time 45m
Yield 25 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Cream butter and sugar together; add remaining ingredients.
- Make walnut sized balls with the dough.
- Flatten ball with a glass bottom dipped in sugar.
- Bake for approximately 15 minutes, or until golden.
- Remove and cool on rack.
Nutrition Facts : Calories 132.5, Fat 9, SaturatedFat 4.8, Cholesterol 19.5, Sodium 52.5, Carbohydrate 12, Fiber 0.5, Sugar 4.1, Protein 1.3
BUTTER CRUNCH COOKIES
I've given this recipe to more people than any other recipe I have. These cookies are so easy to make. Cornflakes and pecans give them their delightful crunch.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 8 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Combine the flour, cream of tartar, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the cornflakes and pecans. , Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 153 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 171mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
POTATO CHIP AND PECAN COOKIES
These treats get their crunch from potato chips and pecans. My grandson, Cameron, enjoys helping make these deliciously different cookies, which are a family favorite.-Dona McCloskey, Minerva, Ohio
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour; beat just until combined. Stir in potato chips and nuts. Cover and refrigerate for 1 hour., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 232 calories, Fat 16g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 135mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
COFFEE PECAN CRUNCH BARS W/COFFEE ICING
If you like pecans, this will become your favorite recipe..you can also use crushed butterscotch candy, pounded in a plastic bag until the pieces are no larger than 1/4"..or Bits of Brickle almond crunch candy..
Provided by grandma2969
Categories Bar Cookie
Time 45m
Yield 24 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 325°F.
- Generously grease a 9x13-inch baking pan or coat with nonstick spray.
- In a medium bowl, thoroughly stir together the flour, ground espresso beans, baking powder, and salt -- set aside.
- In a large bowl, with electric mixer on medium speed, beat together butter, brown sugar, corn syrup, coffee mixture, vanilla, and almond extract until lightened and fluffy.
- Stir or beat in the flour mixture, then the pecans and candy, until evenly incorporated.
- Turn out the mixture into the pan, spreading to the edges.
- Place a sheet of wax paper over the layer, and press it out until flat and smooth on top. Peel off and discard the paper. Bake in the middle of the oven for 23-27 minutes or until just barely firm when pressed in the center and faintly darker at the edges; be careful not to overbake. Transfer to a wire rack and let stand until barely warm. For the icing -- In a small bowl, vigorously stir together the powdered sugar, butter, coffee mixture, vanilla and almond extract until well blended and smooth.
- Stir in enough warm water, a little at a time, to yield a slightly runny icing.
- Using a table knife, immediately spread the icing evenly over the bars, work quickly, at the icing firms rapidly.
- Let stand until completely cooled and the icing is completely set.about 1 hour.
- Using a large sharp knife cut into 24 bars, wipe knife clean between cuts.
- Store in an airtight container for up to 1 week or freeze up to 1 month.
- If freezing, leave the slab whole, then cut into bars when partially thawed.
Nutrition Facts : Calories 255.4, Fat 15.5, SaturatedFat 5.8, Cholesterol 21.6, Sodium 39.6, Carbohydrate 27.7, Fiber 1.5, Sugar 15.1, Protein 3.1
CRUNCHY PECAN COOKIES
Categories Cookies Nut Dessert Bake Passover Pecan Kosher Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes about 42 cookies
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 375°F. Line a large baking sheet with parchment paper.
- Coarsely chop 1 cup pecans and set aside. Pulse remaining 1/2 cup pecans in a food processor with sugar, potato starch, salt, and cinnamon until finely ground (be careful not to pulse to a paste), then stir into egg whites. Stir in remaining cup chopped pecans.
- Drop 1/2 tablespoons of batter 2 inches apart on baking sheet and bake until cookies are lightly browned and slightly puffed, 15 to 17 minutes. Slide parchment onto a rack and cool cookies completely (cookies will crisp as they cool), then remove from paper. Bake and cool 2 more parchment-lined sheets of cookies in same manner.
CHOCOLATE PECAN COOKIES (BETTER THAN PUBLIX BAKERY)
This recipe makes twelve 3 ½ inch cookies with a dark chocolate color speckled with pecan pieces. The cookies are more flat than puffy, and have a moist interior, and an exterior with just a slight crunch. After many attempts and tweaks, this does it for me. I mention some brand names in the ingredients list because some brands can make a big difference in the outcome (depending on your taste buds). Note, I have no interest or affiliation with any brand.
Provided by TyroCook
Categories Dessert
Time 42m
Yield 12 3.5 inch cookies, 12 serving(s)
Number Of Ingredients 13
Steps:
- Notes: 1. Can substitute dark brown sugar in place of white sugar and molasses (I find my way cheaper and less messy). 2. Can substitute canola oil for soybean (I read it's healthier, but I'm in what seems to be a minority of people who can taste canola oil and really don't like it). 3. Can substitute dark brown sugar in place of Splenda (I use some Splenda just to cut down on a few calories). 4. I use Nestle cocoa instead of Hershey's because it's cheaper, and I can't taste any difference. 5. Dutch cocoa will not react with baking soda. Plus, I don't like the idea of treating cocoa with some alkali, which causes some losses of the chemical compounds that are retained in unprocessed cocoa, including some of the natural antioxidants in the chocolate. 6. Can substitute unsalted butter for salted butter, but then need to increase Kosher salt to ½ teaspoon. 7. You can freeze the egg white in an ice cube tray then bag it for future use. 8. Of course, you can substitute, add or subtract anything else you want, but then it would be a different cookie recipe.
- General method: This recipe uses only a blender, one bowl, and one fork. I've tried other methods, but this gives the best result along with the added benefit of being very simple and quick. Of course, if you don't have a blender, just use whatever substitute will give you the equivalent result of a blender.
- Put all the wet ingredients (items 1 - 8) in the blender in any order. Start the blender at a low speed until the ingredients are flowing smoothly (takes maybe 30 to 60 seconds in my blender). Then quickly move the blender speed up to its highest setting and blend on highest for about 30 seconds. The mixture's consistency should be medium light and airy. Not too thick, and not like meringue.
- Put all the dry ingredients (items 9 - 12) in a large bowl (I like using a 2-½-quart glass measuring cup because of its size and shape for the ingredients in this recipe). Mix them thoroughly (I use a plain fork to do this). Create a well in the center for the wet mixture.
- Pour and spatula all the wet mixture from the blender.into the dry mixture well in the bowl. Add the chopped pecans to the bowl. Mix together with a fork, spoon or hands, just until thoroughly combined (I prefer a plain fork). Do not overmix. The cookie dough consistency should be firm, slightly oily, and should not stick to the sides of the bowl. The color should be dark black, and may glisten some.
- Set oven to 375 degrees Fahrenheit. You should use the center rack.
- Let the cookie dough sit in the bowl at room temperature for about ten minutes to let the bread flour and cocoa thoroughly integrate with the wet mixture. The bowl can be covered to keep out unwanted stuff, but it is not necessary otherwise.
- After sitting for about ten minutes, .mix a little more. You are now ready to pan and bake.
- I recommend you now try a single test cookie. (If you want to just bake the whole batch now, then skip this instruction and continue to the next one.) The batch of dough makes twelve 3 ½ inch cookies. So, using your fork or other scooper, get an amount equal to about 1/12 the total batch (this should be about the size of a golf ball or slightly bigger). It is not necessary to grease the baking sheet. Put the dollop of cookie dough in the center of the sheet, and mash it till it is fairly flat on top, and about 3 inches across. If the cookie dough sticks a lot to the baking sheet, and leaves residue that is not easily scraped off, you may need a little more oil. Bake the single cookie for 8 -10 minutes (I would try 9). It should rise somewhat while baking, but will fall flat after taking it out of the oven. Let it cool a bit on the sheet, then try it. If it's too dry and sticks a lot to the baking sheet, you can add 1 TBL of soybean oil to the cookie dough and mix it in by hand as best you can. If it's too dry, but does NOT stick a lot to the baking sheet, then try baking less time (try 2 minutes less). When you are happy with the cookie, bake the whole batch following the next instruction.
- The batch of dough makes twelve 3 ½ inch cookies. The baking sheet should be on the center rack of the oven, so you may have to bake two batches of six cookies (like I do), or you can use two baking sheets on two racks, and swap the sheets half way through baking. It is not necessary to grease the baking sheet. The size of each cookie on the baking sheet should equal about 1/12 the total batch (this should be about the size of a golf ball or slightly bigger). Using your fork or other scooper, put the dollops of cookie dough on the sheet, and mash them till they are fairly flat on top, and about 3 inches across. Bake the cookies for 10 -12 minutes (12 works for me). They should rise somewhat while baking, but will fall flat after taking them out of the oven. Let them cool on the baking sheet for a few minutes before taking them off (I use a wooden spatula).
- Baking is very unforgiving, and these cookies are no exception. There are two main reasons I've found that will give you a bad batch. The cookie dough is either too dry or too oily. Or, the baking time was either too short or too long. In insrtuction 9 above, I discuss too dry. If they are too oily, use less oil in the next batch, or add more milk and/or bread flour. If the dough seems oily enough, but bakes too dry, then reduce the baking time (try 2 minutes less).
Nutrition Facts : Calories 238.2, Fat 14.3, SaturatedFat 4, Cholesterol 24.5, Sodium 138.9, Carbohydrate 26.4, Fiber 1.6, Sugar 14.1, Protein 3.1
CRUNCHY PECAN BARS
When Marilyn Martell started exhibiting at her local county fair, she won so many ribbons for cookies that she decided to share them in a cookbook entitled "County Fair Prize Cookies", published in 1975. For a number of years now, she has competed at the state fair, continuing to win blue ribbons for baking. Crunchy Pecan Bars is a long-time favorite. These delectable toffee-flavored bars are quick to make and yield a large batch. Simply pat the dough into a jelly-roll pan. Long baking at a low temperature gives the thin bars their crisp texture. They keep well-if you hide them.
Provided by HELEN PEAGRAM
Categories Bar Cookie
Time 1h
Yield 72 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 275°F (135°C). Butter a 15 x 10 jelly-roll pan.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add egg yolk and vanilla; mix well.
- In a medium-size bowl, mix flour and cinnamon.
- Sfir flour mixture into creamed mixture, using hands to mix stiff dough, if necessary.
- Spread evenly in buttered jelly-roll pan.
- In a small bowl, beat egg white just until well mixed; spread over dough.
- Sprinkle pecans evenly over top, then sprinkie lightly with sugar.
- Bake in preheated oven about 1 hour or until set. Cut in 2 x 1" bars or diamond shapes while still very warm.
- Remove cookies from baking sheet to wire racks and cool.
- Cookies become crisp as they cool.
Nutrition Facts : Calories 63, Fat 4.3, SaturatedFat 1.8, Cholesterol 9.7, Sodium 19.2, Carbohydrate 5.8, Fiber 0.3, Sugar 2.9, Protein 0.7
More about "pecan crunch cookies recipes"
THIN CRUNCHY CHEWY PECAN COOKIES - AN ITALIAN IN MY …
From anitalianinmykitchen.com
MURDER, SHE BAKED: PECAN CHEWS - FOOD CHANNEL
From foodchannel.com
PECAN CARAMEL CRUNCH COOKIES | RECIPE - KOSHER.COM
From kosher.com
PECAN COOKIE RECIPES | ALLRECIPES
From allrecipes.com
PECAN CRUNCH COOKIES | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
BUTTER PECAN CRUNCH COOKIES RECIPE | INTERNATIONAL …
From internationaldelight.ca
PECAN CRUNCH COOKIES - RECIPE | COOKS.COM
From cooks.com
PECAN CRUNCH COOKIES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PECAN CRUNCH COOKIES - CHAMPSDIET.COM
PECAN CRUNCH COOKIES - MY FOOD AND FAMILY
From myfoodandfamily.com
RENEE'S PECAN CRUNCH COOKIES - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
PECAN CRUNCH COOKIES - RECIPE | COOKS.COM
From cooks.com
CHEWY PECAN COOKIES | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
PECAN CRUNCH COOKIES - RECIPE | COOKS.COM
From cooks.com
RENEE'S PECAN CRUNCH COOKIES - YUM TASTE
From yumtaste.com
PECAN CRUNCH COOKIES | MRT SISTERHOOD
From mrtsisterhood.wordpress.com
PECAN CRUNCH COOKIES RECIPE - BAKER RECIPES
From bakerrecipes.com
CRISPY PECAN COOKIES - TARA TEASPOON
From tarateaspoon.com
PRALINE PECAN CRUNCH SNACK MIX RECIPE | QUAKER OATS
From quakeroats.com
CARAMEL BUTTER PECAN CRUNCH COOKIES - WERTHER’S ORIGINAL RECIPES
From werthers-original.us
PEANUT BUTTER PECAN COOKIES - BAKE IT WITH LOVE
From bakeitwithlove.com
BUTTER PECAN CRUMPETS RECIPES
From recipes.servegame.org
PECAN CRUNCH COOKIES - THERESCIPES.INFO
From therecipes.info
10 BEST BUTTER CRUNCH COOKIES RECIPES - YUMMLY
From yummly.com
PECAN CRUNCH COOKIES - RECIPE | COOKS.COM
From cooks.com
PECAN CRUNCH COOKIES - PLAIN.RECIPES
From plain.recipes
PECAN CRUNCH COOKIES - RECIPE | COOKS.COM
From cooks.com
PECAN CRUNCH RECIPE | MYRECIPES
From myrecipes.com
RENEE'S PECAN CRUNCH COOKIES RECIPE - FOOD NEWS
From foodnewsnews.com
CRUNCHY PECAN COCONUT COOKIES - LEARNING TO BAKE
From learningtobake.info
RENEE'S PECAN CRUNCH COOKIES - PECAN DESSERT RECIPES
From worldrecipes.org
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-large-groups #hand-formed-cookies #desserts #fruit #cookies-and-brownies #nuts #number-of-servings
You'll also love