Andreas Pecan Cookies Recipes

CLOUDT'S PECAN TREATS

Steps:

• Preheat oven to 375° F/190° C.

RENEE'S PECAN CRUNCH COOKIES

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.

ANDREA'S PECAN DIVINES

Steps:

• Preheat oven to 350 degrees F., rack in the middle position.
• Melt the butter. (Nuke it for 3 minutes on high in a microwave-safe container, or melt it in a pan on the stove.) Mix in the white sugar and the brown sugar. Add the vanilla, the baking soda, salt and mix. Add the eggs abd stir it all up. Add half the flour, the chocolate chips, and the chopped pecans. Stir well to incorporate, Add the rest of the flour and mix throughly.
• Drop by teaspoons onto greased cookie sheets, 12 cookies to a standard-size sheet. If the dough is too sticky to handle, chill it slightly and try again. Bake at 350 degrees F. for 10-12 minutes or until nicely browned.
• Let cool two minutes, then remove cookies from the baking sheet and transfer to a wire rack to finish cooling.

PECAN COOKIES

Steps:

• Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl with an electric hand mixer, cream together the butter and brown sugar.
• Combine with the vanilla, egg and salt, blending until fully incorporated.
• Slowly add the flour until just mixed, then add pecans, folding by hand. The mixture will be a little crumbly.
• Roll dough into 24 golf-ball-sized balls.
• Place balls onto the cookie sheet and dip the bottom of a pint glass into flour, tapped off excess, flatten each cookie, re-flouring when needed.
• Gently press a whole pecan into the top of each cookie.
• Bake for 14-15 minutes or until the bottom edges are just lightly browned.
• Remove and allow to cool in the baking sheet for 5 minutes and then move to a wire cooling rack to cool fully.
• If you've tried this recipe, come back and let us know how they were in the comments or star ratings!

ANDREA'S PECAN COOKIES

Steps:

• 1. Separate egg whites and let them come to room temperature. 2. Line baking sheets with parchment paper or brown parcel wrapping paper. Spray with non-stick cooking spray and dust lightly with flour. 3. Beat egg whites with cream of tarter, vanilla, and salt until they hold a soft peak. Add sugar gradually, by quarter cups and beating for 10 seconds or so after each addition. Sprinkle in flour and mix it at low speed. 4. Drop a little mound of dough on paper-lined cookie sheet (16 to a sheet). 5. Place one kiss, pointed end up, in center of each mound. Push candy down, but not all the way to the bottom. Drop another little mound of dough on top to cover each dandy. 6. Bake at 275 degrees for about 40 minutes, or until meringue is slightly golden and dry to the touch. 7. Cool by setting sheet on wire rack. When completely cool, peel carefully from paper and store in airtight container in a dry place (not the refrigerator). 8. 3-4 dozen