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
ROSIE'S PECAN CRUNCHIES
Taken from Judy Rosenberg's Rosie's All Butter Fresh Cream Sugar Packed Baking Book! These cookies will melt in your mouth and are perfect for all occasions! A favorite at Rosie's Bakery! Enjoy! These cookies need to chill about 4 hours.
Provided by Sharon123
Categories Dessert
Time 45m
Yield 48 cookies
Number Of Ingredients 6
Steps:
- Sift the flour and salt together in a small bowl and set aside.
- Grind the pecans in a food processor until finely chopped but not powdery, about 30 seconds. Set aside.
- Using an electric mixer on medium speed, cream the butter, brown sugar, and 1/4 cup plus 3 tbls. of the white sugar in a mixing bowl until the ingredients are light and fluffy, about 2 minutes. Scrape the bowl with a rubber spatula.
- Add the dry ingredients and pecans and beat on medium low speed for 20 seconds. Scrape the bow, then beat until the flour and nuts are completely incorporated, about 15 seconds.
- Spread a 2 foot length of waxed paper on a work surface. With floured fingers, shape the dough into a rough log about 18-20 inches in length along the length of one side of the paper. Roll the log in the waxed paper and twist the ends. Refrigerate the dough for about 2 hours. Cut the log in half if necessary to fit in the fridge.
- Remove the log from the fridge and with the dough still in the waxed paper, gently roll it back and forth on the work surface to round the log.
- Place the log back in the fridge a few more hours.
- Preheat the oven to 300*F.
- Line 2 cookie sheets with parchment paper or leave them ungreased.
- Place the log on the work surface, and cut into 1/3" thick slices.
- Dip one side of each cookie in the remaining 1/2 cup white sugar and place it sugar side up an inch apart on cookie sheets.
- Bake cookies until firm to the touch and slightly golden, about 25 minutes. Be careful not to underbake these cookies, which changes the texture significantly. To test for doneness, remove one cookie from the sheet and cut in half. There should be no doughy strip in the center.
- Cool on the cookie sheets. Enjoy!
Nutrition Facts : Calories 86.5, Fat 5.5, SaturatedFat 2.6, Cholesterol 10.2, Sodium 70.7, Carbohydrate 8.9, Fiber 0.4, Sugar 4.7, Protein 0.8
PECAN BUTTER CRUNCH
Steps:
- Cook sugar, syrup and water until mixture thickens and bubbles (about 230 degrees). Add butter and pecans. Stir continuously and continue cooking until nuts begin to brown or start popping (290 degrees). Remove from heat. Add vanilla and soda and stir thoroughly. Pour quickly in several pieces on large buttered surface. Do not spread with knife or spoon. Allow to cool slightly. Stretch and pull with hands until very thin. (The thinner it is stretched, the more brittle it will be.) When cooled and hardened, break into small pieces. Store in airtight container.
PECAN CRUSTED CHICKEN
Steps:
- For the ketchup: Stir together the ketchup, vinegar, sriracha, Worcestershire and brown sugar in a small bowl.
- For the chicken: Preheat the oven to 450 degrees F. Line a rimmed baking pan with parchment paper and spray it generously with cooking spray.
- Pulse the pecans in a food processor until finely ground. Add the panko and pulse until just combined. Pour into a wide, shallow bowl.
- Put the flour in a wide, shallow bowl and whisk in the garlic powder, paprika, cayenne, 1 tablespoon salt and a pinch of pepper.
- Whisk the eggs in another shallow bowl.
- Working with one piece of chicken at a time, dredge in the seasoned flour, then shake off the excess. Dip in the egg to coat and let the excess drip off. Add to the pecan panko mixture and turn to coat, lightly pressing so that the crumbs adhere. Transfer to the prepared baking pan.
- Spray the chicken generously with cooking spray and bake until golden brown all over and just cooked through, 15 to 20 minutes. Transfer to a platter and sprinkle with the parsley. Serve with the spicy, tangy ketchup on the side.
PECAN CRUNCH PIE
A family favorite, this recipe is from my oldest sister's mother-in-law, Jewel, who was, in fact, a JEWEL! Enjoy!
Provided by Trixie735
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Thoroughly grease (with butter) a deep dish pie tin.
- Beat egg whites until stiff, adding sugar small amounts at a time.
- Add crushed crackers, pecans and vanilla, mising thoroughly (by hand so as to not break down the egg whites).
- Pour into generously greeased 9" deep dish pie pan.
- Bake at 350 for 30 minutes.
- Top with Cool Whip when fully cool.
Nutrition Facts : Calories 215.9, Fat 9.3, SaturatedFat 1.1, Sodium 93.6, Carbohydrate 31.8, Fiber 1.2, Sugar 26.2, Protein 2.9
CANDIED PECANS
You can't eat just one. Crunchy, sweet, salty, and AMAZING!
Provided by Alix
Categories Appetizers and Snacks Nuts and Seeds
Time 1h10m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Mix sugar, cinnamon, and salt together in a bowl.
- Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.
- Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.
Nutrition Facts : Calories 393.3 calories, Carbohydrate 26.5 g, Fat 32.7 g, Fiber 4.5 g, Protein 4.5 g, SaturatedFat 2.8 g, Sodium 238.2 mg, Sugar 21.8 g
CRUNCHIES
These cookies are similar to Anzac biscuits, but are not as hard. They are very quick to make, and go down well with a cup of tea.
Provided by Kerry-Lee
Categories Desserts Cookies Bar Cookie Recipes
Yield 30
Number Of Ingredients 7
Steps:
- Boil butter or margarine and syrup together. Add soda. You should end up with a frothy mixture after soda is added. Stir in coconut, flour, sugar, and oats, and stir well. Press mixture lightly into a large baking tray.
- Bake at 350 degrees F (175 degrees C) for 15 minutes. Cool, and cut into bars.
Nutrition Facts : Calories 122 calories, Carbohydrate 15.3 g, Cholesterol 14.2 mg, Fat 6.5 g, Fiber 0.9 g, Protein 1.3 g, SaturatedFat 4.1 g, Sodium 87.9 mg, Sugar 7.8 g
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
PECAN CRUNCHIES
These cookies remind me of peanut brittle, if fact you could add peanuts intstead of pecans if you like. They are very tasty.
Provided by yamma
Categories Drop Cookies
Time 22m
Yield 60 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Beat sugar and butter Add brown sugar and beat on high (about 1 minute) Add eggs and blend well, set aside mixture In a med bowl combine flour, soda and baking powder Stir into sugar-butter mixture Add vanilla and mix well Add oatmeal and cornflakes to mixture and stir well Add nuts to dough Drop by teaspoons on to sprayed or parchment prepared cookie sheet Bake 11-12 minutes or until golden, these cookies will spread and become crunchie Cool on racks.
Nutrition Facts : Calories 97.4, Fat 5.3, SaturatedFat 2.2, Cholesterol 15.2, Sodium 56.1, Carbohydrate 11.8, Fiber 0.5, Sugar 7.1, Protein 1.2
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 CRUNCHIES
from darlene kossman she says these are special cookieok ive made these rascels and they are like a pie crust cookie you had best like cinnamon .and i cut the recipe in half when i did them because you would have cookies coming out your ears.these are not my fav recipe of darlenes but rudy liked them he said they would be good with or milk , i would not put as much sugar topping on next time but rudy was happy and wanted them for later
Provided by Dienia B.
Categories Bar Cookie
Time 55m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- combine butter 1 cup sugar and egg yolk when i cut recipe in half i used a medim egg instead of the large eggs darlene used
- sift flour with 2 teaspoons cinnamon
- mix into butter mixture until thoughly blended.
- press lightly with floured hands into very well greased pan these things stick . shallow pan like a largecookie sheet 1/4 inch layer thick.
- beat egg white til foamy.and almost stiff
- pour over layer spread out
- combine remaining sugar and cinnamon
- sprinkle over egg white.
- sprinkle finely chopped pecans over sugar
- bake 20-25 minutes in 375 degree oven
- cut in squares while hot.
Nutrition Facts : Calories 284.3, Fat 16.9, SaturatedFat 7.8, Cholesterol 42.1, Sodium 106.3, Carbohydrate 32.2, Fiber 1.4, Sugar 19.1, Protein 2.8
BUTTER PECAN CRUNCH
My mother first tasted this frozen treat decades ago. It's easy but elegant. -Julie Sterchi, Jackson, Missouri
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12-16 servings.
Number Of Ingredients 7
Steps:
- Combine cracker crumbs and butter; press into a 13-in. x 9-in. dish. Chill., In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Fold in ice cream and whipped topping. Spoon over crust. Sprinkle with candy. , Freeze for at least 2 hours. Remove from the freezer 20 minutes before serving.
Nutrition Facts : Calories 273 calories, Fat 17g fat (10g saturated fat), Cholesterol 32mg cholesterol, Sodium 282mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 0 fiber), Protein 3g protein.
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