Buttered Rum Pecan Cookies Recipes

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.

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:

• 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.

SPICED RUM PECAN COOKIE BALLS

Steps:

• 1. Preheat oven to 300'F
• 2. In a medium mixing bowl sift flour, salt and baking powder.
• 3. In a small mixing bowl, cream butter and sugar together with a hand mixer.
• 4. Add vanilla extract and rum to the butter sugar mixture and beat on low until smooth.
• 5. Add your butter mixture to your flour mixture. Beat together until smooth. (It'll take a few minutes to incorporate until smooth. It'll seem like there isn't enough liquid at first, but there is. You just to keep mixing until the butter loosens and the dough will form smoothly.
• 6. Stir in your pecan pieces until completely incorporated.
• 7. Roll dough into 1 inch balls and lay out on an un-greased cookie sheet, leaving about 1 inch between each ball.
• 8. Bake for about 21-25 minutes, until they are lightly golden.
• 9. Cool on the cookie sheets until they are cool enough to handle. Then roll each ball in the powdered sugar, and dust tops with cocoa powder.
• 10. These cookies do not freeze well, and are good for about 3-4 days in an air tight container.

BUTTERED RUM PECAN COOKIES

Steps:

• Heat oven to 325°.
• Combine butter and sugar in a large mixer bowl.
• Beat at medium speed, scraping the bowl often, until creamy, about 1 to 2 minutes.
• Reduce speed to low, add the flour, cornstarch and extract.
• Beat until well mixed, about 1 minute.
• Stir in pecans by hand.
• Shape level tablespoonfuls of dough into 1-inch balls.
• Place 2-inches apart onto ungreased cookie sheets.
• Bake for 14-16 minutes or until set, pale golden but not brown.
• Cool completely.
• Place powdered sugar in small bowl.
• Roll cookies in powdered sugar, turning carefully to coat both sides.

BUTTER PECAN-RUM MELTAWAYS

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.

BUTTER RUM COOKIES

Steps:

• Gather the ingredients.
• In a large bowl of a stand mixer (or a large bowl if using an electric handheld mixer ), cream the butter with 3/4 cup of the sugar until light and fluffy.
• Beat in the egg yolks, extracts and flavorings, and rum.
• Gradually add the flour while mixing, using your hands to knead the dough during the last additions of flour.
• When the dough is smooth, shape it into logs about 1 1/2 inches in diameter; wrap each in waxed paper and place in the refrigerator. Chill for at least 6 hours or overnight.
• Preheat the oven to 350 F. Lightly grease 2 to 3 cookie sheets.
• Cut the logs into 1/4-inch slices and roll each slice into a ball using your hands.
• On a plate, combine the remaining 1/2 cup sugar with the orange zest . Roll the balls in the mixture and place on the prepared cookie sheets.
• Flatten each cookie with a flat-bottomed glass that has been dipped in the remaining sugar-orange mixture.
• Bake for 10 to 12 minutes.
• Let cool for a few minutes, and then remove to a cooling rack to cool completely.
• Enjoy.

BUTTER RUM CANDIED PECANS

Steps:

• 1. Preheat the oven to 325 degrees. Place the pecan halves, sugar, melted butter, rum flavoring, salt, and water in a bowl and mix together.
• 2. Cover a large cookie sheet with parchment paper. Spread the nut mixture on the parchment paper. Bake for 10 minutes and then remove the pan from the oven. Stir the nuts with a stiff spatula; then spread them again to continue baking. Return the pan to the oven and bake for another 10 minutes.
• 3. Bake for 10 minutes and then remove the pan from the oven. Stir the nuts with a stiff spatula; then spread them again to continue baking. Return the pan to the oven and bake for another 10 minutes. Remove the pan from the oven. If there is syrup around the edges, stir it one more time into the nuts. Then let the nuts cool on the parchment paper. When they have cooled completely, break the nut clusters apart and place them on a plate. The nuts will become crunchier as they dry.

BUTTERED RUM BRITTLE RECIPE BY TASTY

Steps:

• Line a rimmed baking sheet with a silicone mat.
• In a medium saucepan over medium-high heat, combine the sugar and corn syrup and bring to a boil. Cook, without stirring, for 3 minutes. Stir to dissolve the remaining sugar, then boil for another 2 minutes, stirring occasionally.
• Add the butter, cinnamon, cayenne, salt, and pecans and stir to incorporate. Let boil for another 2 minutes, stirring occasionally.
• Remove the pan from the heat and add the rum extract and baking soda, stirring to combine.
• Quickly pour the mixture onto the prepared baking sheet and let cool completely, 10-15 minutes.
• Break the brittle into pieces. Store in an airtight container at room temperature for up to one week.
• Enjoy!

BUTTER PECAN COOKIES

Steps:

• Preheat oven to 350°.
• On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
• Cream butter and 1/3 cup sugar until light, about 1 minute.
• Beat in vanilla, salt, and flour, 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. Sprinkle with sugar.
• Bake until golden brown, about 15 minutes.
• Sprinkle with more sugar.
• Cool cookies on a wire rack.