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
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
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
HOPSCOTCH CRUNCHIES
Make and share this Hopscotch Crunchies recipe from Food.com.
Provided by Annacia
Categories Candy
Time 20m
Yield 36 pieces
Number Of Ingredients 5
Steps:
- Melt 1 cup butterscotch chips and ½ cup peanut butter over hot water (not boiling). Put a little more in if you want. Remove from the heat
- Mix in the miniature marshmallows.
- Stir in chow mien noodles and nuts.
- Drop with tsp onto wax paper.
- Press together with fingers.
Nutrition Facts : Calories 80.1, Fat 5.5, SaturatedFat 1.8, Sodium 52.7, Carbohydrate 6.7, Fiber 0.6, Sugar 4.5, Protein 1.8
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
LOUISIANA ROASTED PECAN PIE
I first tried this at Cajun Connection in Utica, IL and immediately decided that I needed to master the recipe. Roasting some of the pecans first gives the pie a very nice rich and toasty taste; I added a bit of bourbon whisky just for kicks, but it's totally optional. Pie crust can be your own famous recipe or a purchased one; I hate making pie crust and usually just buy one.
Provided by EdsGirlAngie
Categories Pie
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Dry roast the 1/2 cup of pecan pieces in a 300 degree F oven until dark; keep an eye on them so they don't burn, though. I start checking after 5 minutes and check frequently after that. When they're dark, transfer pecan pieces to a cutting board or plate and crush a little until they're in very small pieces. Set aside.
- Preheat oven to 350 degrees F.
- Beat eggs in a large bowl until frothy. Add sugar, brown sugar, corn syrup, butter, vanilla extract, bourbon (if using), salt and reserved roasted pecan pieces. Combine thoroughly then stir in the 1 cup of unroasted pecan halves.
- Pour mixture into an unbaked prepared pie shell, place pan on a baking sheet and bake at 350 degrees F for about 40 minutes.
- Reduce oven heat to 325 degrees F and bake until filling is browned on top and crust is lightly browned; start checking after about 30 minutes in the oven.
- Remove from oven and allow to cool thoroughly before serving.
Nutrition Facts : Calories 508.4, Fat 25.9, SaturatedFat 5.5, Cholesterol 77.4, Sodium 208.2, Carbohydrate 68.1, Fiber 2.7, Sugar 36.6, Protein 5.5
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