Pecan Tea Wafers Recipes

Steps:

• In large bowl, beat all ingredients except pecans with electric mixer on medium speed until well mixed. Stir in chopped pecans.
• Place dough on 14-inch length of plastic wrap. Use wrap to shape dough into 12x2-inch log. Wrap in plastic wrap; refrigerate at least 2 hours until firm.
• Heat oven to 375°F. Cut dough into 1/4-inch slices with sharp knife. On ungreased cookie sheet, place slices 1 inch apart. Press 1 pecan half on each cookie.
• Bake 8 to 10 minutes or until edges begin to brown. Cool 1 minute; remove from cookie sheet to cooling rack.

Steps:

• 1. Preheat oven to 350 degrees.Line cookie sheets with parchment paper or grease and flour well.Cream butter and sugar till light and fluffy.Beat in eggs one at a time.Sift flour,baking soda and salt together,add to creamed mixture and beat until smooth.
• 2. On prepared cookie sheets pipe out dough the size of a quarter.Sprinkle tops with chopped pecans and mash down a bit with your fingers.Bake one sheet at a time for 12-15 minutes turning half way through cooking time to ensure even browning.Cookies are done when very pale golden on the bottoms.Remove from oven,let set five minutes before removing from cookie sheet.Makes about 15 dozen
• 3. To make chocolate pecan wafers add 1/2 cup sifted cocoa and 1/4 cup cold water to the batter.Beat until well blended.To make half regular and half chocolate Divide batter in half and to half the batter add 1/4 cup sifted cocoa and 2 Tablespoons cold water mix well.Baking directions are the same.

Steps:

• 1. Directions, again, but doesn't hurt to double check. Preheat oven to 350 degrees F. Line a 15" x 10" x 1" pan with Graham Cracker Crumbs (broken into quarters). Pan must have at least 1/2-inch raised sides to hold mixture together.
• 2. Bring Butter & Sugar to a full boil for 2 minutes. Remove from heat, stir in the Vanilla Extract, then add the Pecans & quickly spoon Hot Mixture evenly over graham crackers.
• 3. Bake 10 minutes. Remove immediately To wax paper to cool.

Steps:

• Mix flour and 1 cup of butter or margarine thoroughly. Stir in whipping cream and mix well. Chill 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll dough 1/8 inch thick on lightly floured board. Cut into 1 1/2 inch rounds. Transfer to waxed paper heavily sprinkled with sugar, turning to coat both sides. Place on un- greased baking sheet. Prick in 4 places with fork. Bake 7 to 9 minutes or until slightly puffed. Put two cooled cookies together with filling.
• To Make Filling: Blend 1/4 cup soft butter, 3/4 cup sifted confectioners' sugar, 1 egg yolk, and 1 tsp. vanilla. If desired, tint with food coloring.

Steps:

• 1. 1st Chop Pecans and set aside, 2nd Crush vanila wafers into fine crumbs (save 1/2 C crumbs to roll finished pecan roll in)
• 2. Mix the Milk, Crumbs, & pecans all together. Shape mixture into rolls (Any size and length you desire) Now, Roll in the saved Crumbs
• 3. Wrap rolls in "NON-STICK" Foil, then place in the freezer to set. Leave in freezer at least 1 Hr. or more before slicing. Slice and serve.
• 4. OPTIONAL TIP: For added flavor you can add 1 tsp Vanilla, or Rum flavor, with the milk. OPTION: For rolling in Chopped Pecans, As directed above, Roll in the crumbs, Freeze until set, then rermove from freezer, Lather roll entirely with soft Butter, Now roll in the chopped Pecans. Back into the freezer only untill butter and nuts are set. then you can remove to refer, or thaw enough to slice 1/4 to 1/2: thick, place on cookie tray.