PECAN WAFER COOKIES
Worried about having too many cookies? The beauty of refrigerator cookies is you can slice and bake just the number of cookies you want.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 48
Number Of Ingredients 9
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.
Nutrition Facts : Calories 70, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 25 mg, Sugar 2 g, TransFat 0 g
SPICY PECAN CHEESE WAFERS
These cheese wafers are a big hit wherever I take them.
Provided by Beth Henry
Categories Cheese Appetizers
Time 30m
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 350 degrees. Mix cheese and butter on medium speed with an electric mixer until well blended.
- 2. Sift flour with salt and cayenne pepper. Stir pecans into the flour mixture. Add to the cheese and butter mixture and mix until a ball of dough forms.
- 3. Divide the dough into four or five parts and roll each part into a log about the diameter of a quarter. Wrap each log in waxed paper and chill in the fridge for at least two hours or up to two weeks. Logs can also be frozen for up to three months.
- 4. When ready to bake slice the logs in 1/4 inch slices and place on parchment lined cookie sheets or plain cookies sheets that have not been greased. Bake at 350 for 10-12 minutes. Do not allow to get too brown. Cool for about 2 minutes before removing to racks to cool.
- 5. These are delicious served as an appetizer or with tomato soup.
CRANBERRY-PECAN CHEESE WAFERS
These six-ingredient sweet and savory wafers are a fun party snack change-up.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 11h15m
Yield 16
Number Of Ingredients 6
Steps:
- Sprinkle pecans in ungreased skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool.
- Meanwhile, place cranberries in heatproof bowl; add enough boiling water to cover. Let stand 15 minutes; drain. Pat dry with paper towels.
- In large bowl, beat butter, cheese and salt with electric mixer on medium speed until blended. Gradually add flour, beating just until combined. Stir in cranberries and toasted pecans. Shape dough into 4 (12-inch) logs; wrap each in plastic wrap. Refrigerate at least 8 hours or up to 3 days.
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Unwrap logs; cut into 1/4-inch slices. Place on cookie sheets. Bake 13 to 15 minutes or until lightly browned. Remove from cookie sheets to cooling racks; cool completely.
Nutrition Facts : Calories 120, Carbohydrate 8 g, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 135 mg
PECAN WAFERS
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.
CHEDDAR-PECAN CRISPS
Lots of holiday treats are sweet. For a change of pace, I fill goodie bags with my cheese crackers. The recipe has a large yield, but you can freeze the dough logs to bake later. -Heather Necessary, Shamokin Dan, Pennsylvania
Provided by Taste of Home
Categories Snacks
Time 40m
Yield 24 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and cheese until light and fluffy. In another bowl, whisk flour, salt, garlic powder and cayenne; gradually beat into creamed mixture. Stir in pecans., Shape into eight 10-in. long logs. Wrap in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are crisp and lightly browned, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Refrigerate in airtight containers. Freeze option: Place wrapped logs in resealable plastic freezer bags; place in freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes.
Nutrition Facts : Calories 27 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 19mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
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