Butter Pecan Cookies Ii Recipes

BUTTER PECAN COOKIES

Steps:

• In a large bowl, cream butter, brown sugar and egg. Mix until well blended.
• Slowly add flour and salt and mix well. Cover and refrigerate for at least one hour.
• Preheat oven to 375 degrees F.
• Roll one inch pieces of dough into balls and place 2 inches apart on cookie sheets. Flatten balls with the bottom of a glass dipped in flour. Press a pecan into top of dough.
• Bake 10 to 12 minutes until lightly colored.

BUTTER PECAN COOKIES

Steps:

• Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool. , In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball. , Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

PECAN LACE COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
• In a medium saucepan over medium heat, combine butter, corn syrup and brown sugar. Bring to a boil, stirring frequently. Toss together the flour and pecans and stir into the boiling mixture. Bring the mixture to a second boil before removing from heat. Drop by spoonfuls onto the prepared cookie sheets. Cookies should be at least 4 inches apart to allow for spreading.
• Bake for 5 to 10 minutes in the preheated oven, until evenly brown. If molding the cookies into shapes, allow to cool for a minute, until cool enough to handle, but still really hot.

BUTTER PECAN COOKIES

Steps:

• Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
• With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
• Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
• Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

QUICK BUTTER PECAN COOKIES

Steps:

• In a mixing bowl, cream butter and pudding mix.
• Gradually beat in flour.
• Fold in pecans.
• Roll into 1 1/2-inch balls.
• Place balls 2-inches apart on greased baking sheets.
• Flatten to 1/2-inch with a greased glass.
• Bake at 375 degrees Fahrenheit for 10 to 13 minutes or until light golden brown.
• Remove to wire racks.

BUTTER PECAN COOKIES II

Steps:

• In a large bowl, cream butter, brown sugar; add egg and mix until well blended.
• Slowly add flour and salt and mix well.
• Cover and refrigerate for at least one hour.
• Preheat oven to 375°F.
• Roll 1-inch pieces of dough into balls and place 2-inches apart on cookie sheets.
• Flatten balls with the bottom of a glass dipped in flour.
• Press a pecan into top of dough.
• Bake 10 to 12 minutes until lightly colored.