Pecan Drops Recipes

Steps:

• In a large bowl, combine pecans, flour and 1 cup sugar; set aside. In a small bowl, beat egg whites until foamy. Gradually add remaining sugar, beating until stiff peaks form. Fold in vanilla and half of the flour mixture. Fold in remaining flour mixture. Drop by rounded teaspoonfuls 2 in. apart onto ungreased foil-lined baking sheets. Top each with a cherry piece. Bake at 325° for 20-25 minutes or until edges are lightly browned. Cool completely before removing from pans.

Steps:

• Preheat oven to 350°F. Line 2 baking sheets with parchment. Mix first 3 ingredients in bowl. Whisk sugar and butter in large bowl, 1 minute. Whisk in egg and vanilla. Stir in dry ingredients, then raisins and nuts. Drop dough by rounded teaspoonfuls onto sheets. Bake about 12 minutes. Transfer parchment to racks; cool.

Steps:

• Preheat over to 325.
• Mix together all ingredients.
• Drop by teaspoonful on ungreased cookie sheets.
• Bake 15-20 minutes until delicate brown color.
• If you like dust lightly with powdered sugar when cool.

Steps:

• Beat sugar and margarine in small bowl with electric mixer on medium speed until light and fluffy. Add egg product and vanilla; beat 1 minute. Add flour; mix well. Cover and refrigerate 1 hour.
• Preheat oven to 350°F. Shape dough into 36 balls, each about 1-1/4 inches in diameter; roll in pecans, pressing into dough. Place, 2 inches apart, on greased baking sheets. Indent center of each ball with thumb or back of wooden spoon. Bake 10 minutes; remove from oven.
• Spoon 1/4 tsp. jam into each cookie indentation. Bake an additional 2 to 5 minutes or until lightly browned. Remove to wire racks. Cool completely. Store in tightly covered container at room temperature.

Steps:

• Mix together flour, baking powder, salt, baking soda and 1 1/2 Tbsp sugar.
• Using a pastry blender or fork, cut in shortening until mixture remsembles coarse crumbs.
• Stir in pecans.
• Add beaten egg to sourdough starter and add all at once to dry mixture, stirring with a fork just until mixed.
• Drop by heaping spoonfuls onto greased baking sheet.
• Bake at 425 degrees F for 10 to 12 minutes or until golden brown.
• Immediately upon removing from oven, brush with melted butter and sprinkle with with a mixture of the remaining sugar and cinnamon.
• You could drizzle with a powdered sugar glaze instead of the cinnamon-sugar topping, if desired.

Steps:

• With an electric mixer on medium speed, blend together butter and sugar. Add 4 pouches chocolate, reserving remaining pouches for another recipe, milk and vanilla; blend well. In a separate bowl, whisk together flour, baking powder and salt. Add to chocolate mixture; stir in nuts. Cover dough and chill 2 to 3 hours. Drop dough by rounded teaspoonfuls onto an ungreased baking sheet. Bake at 375 degrees for 7 minutes. Let cool on baking sheet 2 minutes; transfer to wire racks. Spread cookies with desired frosting and sprinkle with red sugar. For Frosting: Combine powdered sugar, hot water and almond extract in a medium bowl. Divide frosting between 2 bowls. To one bowl add anise extract and desired amount of red food coloring; stir well to blend. To the second bowl, stir in peppermint extract and desired amount of green food coloring; stir to blend thoroughly.

Steps:

• Heat oven to 375 degrees.
• Grease cookies sheets.
• In large bowl, combine sugar, shortening, milk, vanilla, and eggs; beat well.
• Stir in flour, baking powder, baking soda, salt, pecans, dates, and 1/3 cup chopped cherries; mix well.
• Cover dough with plastic wrap and refrigerate until chilled for easier handling, if desired.
• Drop dough by rounded teaspoonfuls into cereal; thoroughly coat.
• Form into balls; place 2-inches apart on greased cookie sheets.
• Press maraschino cherry piece into top of each ball.
• Bake for 10-15 minutes until light golden brown.

Steps:

• Coat 16 cups of two 12-cup mini muffin tins with cooking spray. Bring sugar and corn syrup to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook, swirling occasionally, until mixture just starts to turn golden around edge.
• Stir in pecans. Cook, stirring occasionally, until mixture is pale amber, about 8 minutes. Working quickly, spoon caramel into muffin cups (about 1 tablespoon each), and immediately sprinkle with salt. Let cool completely. Remove from tins. (You may need to bang the tins to release.)

Steps:

• Cream butter and shortening.
• Add sugar.
• Gradually add flour,then nuts and vanilla.
• Drop onto ungreased cookie sheets.
• Bake at 325 for 10-12 minutes,they do not brown.