BUTTER PECAN-RUM MELTAWAYS
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield about 24 cookies
Number Of Ingredients 8
Steps:
- Combine the pecans and rum in a small bowl and let soak at least 30 minutes.
- Whisk the flour, nutmeg and salt in a medium bowl. Beat the butter and 1/2 cup confectioners¿ sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the pecan-rum mixture and the vanilla and beat until combined. Reduce the mixer speed to low and beat in the flour mixture, then increase the speed to medium high and beat until combined. Cover and refrigerate until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll tablespoonfuls of dough into 1-inch balls and arrange 1 inch apart on the prepared baking sheets. Bake until light golden, 20 to 25 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
- Put the remaining 1 cup confectioners¿ sugar in a medium bowl. Gently roll the cookies in the confectioners' sugar, returning to the racks as you go, then reroll the cookies to fully coat.
PECAN SNOWBALL COOKIE BITES
My 3-year-old loves these cookie bites, and so do most people who try them.
Provided by Janet J
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 40m
Yield 48
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease 4 baking sheets.
- Beat butter and brown sugar together in a bowl using an electric mixer. Stir in vanilla extract. Stir in flour gradually; mixture will be crumbly. Add pecans and work into the dough.
- Pinch off dough in teaspoons; roll in hands to form balls that are about 1/2-inch in diameter. Place onto the prepared baking sheets.
- Bake in the preheated oven until firm and browned on bottoms, 15 to 18 minutes.
- Remove from the oven and let cool slightly, about 5 minutes. Roll warm cookies in confectioners' sugar.
Nutrition Facts : Calories 97 calories, Carbohydrate 7.1 g, Cholesterol 10.2 mg, Fat 7.5 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 2.7 g, Sodium 1.3 mg, Sugar 2.6 g
BUTTERY PECAN SNOWBALL COOKIES
These Buttery Pecan Snowball Cookies are easy, quick to fix, delicious, and they freeze well. You may even have the ingredients in your house right now. Also known as Russian Tea Cakes and Mexican Wedding Cookies but in our house we just call them Snowballs They are the delectable cookie with a thousand names.
Provided by Beth Pierce
Categories Cookies
Time 26m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees
- 2. In stand mixer cream butter and powdered sugar. Turn to low and mix in salt, vanilla, flour and pecans. Roll into one inch balls. Place on parchment covered baking sheets a few inches part. Bake for 11 minutes. Do not over bake
- 3. Remove from oven and allow to cool just enough to handle them. Pour 1 cup powdered sugar in large Ziploc bag or in a wide bowl. Gently add 3-4 cookies at a time and roll them gently in the bottom of the bag. Use fork to scoop under each cookie and gently shake to remove excess powdered sugar. Place on cooling racks. Once completely cooled roll in powdered sugar bag again.
PECAN SNOWBALLS
This is from the December (I think) 2009 issue of Real Simple. These were a big hit over the holidays and I don't want to lose this recipe. I haven't tried this part, but the recipe says "Instead of refrigerating the balls of dough, freeze them on the baking sheet before storing them in bags for up to 2 months. To bake, follow the instructions, baking from frozen, and use the upper end of the time range." I'll be trying this for sure! Cooking time included refrigeration time.
Provided by DeniseBC
Categories For Large Groups
Time 1h20m
Yield 34 cookies, 34 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F Spread the pecans on a rimmed baking sheet and toast for 8 minutes. Let cool and roughly chop.
- With an electric mixer, beat the butter and 1 cup of the sugar until fluffy. Mix in the vanilla and almond extracts and salt. Gradually add the flour, mixing until just incorporated. Mix in the pecans.
- Shape the dough into tablespoon-size balls and place on a parchment-lined baking sheet. Refrigerate for 30 minutes.
- Transfer half the balls to a second parchment-lined baking sheet, spacing them 1 1/2 inches apart. Bake until lightly golden, 18 to 22 minutes. Let cool on the baking sheets for 10 minutes.
- Place 1/2 cup of the sugar in a large bowl. Toss the warm cookies in the sugar and return to the baking sheet. Sift the remaining 1/4 cup of sugar over the cookies before serving (I skipped this step).
Nutrition Facts : Calories 121.2, Fat 7.8, SaturatedFat 3.6, Cholesterol 14.3, Sodium 18.1, Carbohydrate 12.2, Fiber 0.5, Sugar 6.2, Protein 1.1
PECAN SNOWBALLS
Quick to make these little bite-sized cookies will be a great addition to a cookie tray during the holidays. These freeze very well and can be placed on a cookie sheet and baked while still frozen.
Provided by Aroostook
Categories Dessert
Time 25m
Yield 4 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Sift dry ingredients into a bowl. Blend in butter and vanilla. Add nuts. Shape into 1/2-inch balls.
- Dust tops with confectioners'sugar.
- Place on a greased baking sheet 1-1/2 inches apart.
- Bake 15-20 minutes.
- Cool on racks and dust with more confectioners' sugar while still warm.
Nutrition Facts : Calories 1159.6, Fat 95.7, SaturatedFat 33.5, Cholesterol 122, Sodium 619, Carbohydrate 69.9, Fiber 8.2, Sugar 15.7, Protein 13.2
SNOWBALLS II
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, pecans, and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
- Bake in preheated oven until bottoms are golden, about 15 minutes. Do not allow these cookies to get too brown: it's better to undercook them than to overcook them. While cookies are still hot, roll them in confectioners' sugar. Once they have cooled, roll them in confectioners' sugar once more.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 13 g, Cholesterol 16.3 mg, Fat 8.8 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 4.1 g, Sodium 64 mg, Sugar 4.7 g
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