Buttery Pecan Rounds Recipes

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BUTTER PECAN ROUNDS



Butter Pecan Rounds image

An easy drop cookie, and one of my husband's favorites. Use real butter in the recipe.

Provided by Jennifer

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Yield 18

Number Of Ingredients 11

2 tablespoons butter
1 ½ cups chopped pecans
1 ½ tablespoons white sugar
½ cup unsalted butter
½ cup white sugar
½ cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 ⅔ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  • In a skillet over medium heat toast the pecans with 2 tablespoons of the butter, cooking for about 5 minutes. Sprinkle 1 1/2 tablespoons of the white sugar over the top.
  • Cream 1/2 cup of the butter with the white and brown sugar. Beat in the egg and vanilla. Mix in the flour, baking soda and salt. Stir in the pecan mixture.
  • Drop tablespoonfuls of dough onto the prepared baking sheets. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes until golden brown. Let cool and devour.

Nutrition Facts : Calories 214.8 calories, Carbohydrate 22.7 g, Cholesterol 27.3 mg, Fat 13.3 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 4.7 g, Sodium 115.2 mg, Sugar 13 g

BUTTERY PECAN ROUNDS



Buttery Pecan Rounds image

Pecan halves hint at the rich flavor of these cookies. Butter brings out the nut's unique flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Number Of Ingredients 7

1 cup all-purpose flour
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup packed dark-brown sugar
1 large egg yolk
2/3 cup finely chopped toasted pecans (about 2 ounces)
Pecan halves, for decorating

Steps:

  • Preheat oven to 325 degrees. Sift together flour and salt into a small bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 3 minutes. Mix in egg yolk until combined. Reduce speed to low. Add flour mixture;mix until combined. Mix in chopped pecans.
  • Using a 1 1/4-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing about 3 inches apart. Press 1 pecan half into the center of each. Bake cookies, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Let cool completely on sheets on wire racks.

BUTTER PECAN FRENCH TOAST



Butter Pecan French Toast image

This dish is a fabulous twist on traditional French toast. Substituting French bread for regular sliced bread and adding bourbon to the sauce makes it a real showstopper that's perfect for breakfast, brunch or even dessert.

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

8 tablespoons (1 stick) salted butter, plus more for serving
1/2 cup whole milk
5 large eggs
1 1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon, plus more for serving
1 teaspoon vanilla extract
1 small French bread, cut into 1-inch slices
Pinch of kosher salt
1 cup bourbon
3/4 cup chopped pecans
Powdered sugar, for serving
Whipped cream, for serving

Steps:

  • Heat a large nonstick skillet over medium-low heat and melt 2 tablespoons of the butter.
  • In a large bowl, combine the milk, eggs, 1/4 cup of the brown sugar, the cinnamon, and vanilla. Whisk together until everything's combined and smooth.
  • One by one, dunk the slices of bread into the egg mixture and place them on the buttery skillet.
  • Fit as many slices in the skillet as you can, cooking them until golden on the first side, about 2 1/2 minutes. Flip to cook them on the other side for about 2 minutes. Remove them to a plate. Add 2 tablespoons of the butter to the skillet and repeat with the rest of the bread slices until they're all cooked.
  • To the same skillet, add the remaining 4 tablespoons butter, the remaining 1 cup of brown sugar, and the salt. Stir and cook over medium heat until the butter and sugar are melted and bubbling, 2 to 3 minutes. Turn off the heat completely, pour in the bourbon and stir, allowing the fumes to dissipate for about 1 minute. Turn the stove on medium heat and continue to stir and cook for another minute, or until the mixture is starting to thicken. Add the pecans, stir to combine. Keep cooking the sauce, stirring constantly, until the mixture is deep golden, 2 to 3 minutes. Be careful not to cook it too long as it will become chewy, you want a nice caramelly sauce. Turn off the heat.
  • Serve two pieces of French toast with a little butter. Sift over some powdered sugar.
  • Spoon on a generous amount of the sauce then top with whipped cream and a sprinkling of cinnamon.

CRISP PECAN ROUNDS



Crisp Pecan Rounds image

I adapted an old recipe to produce these lightly sweet cookies. They have a wonderful cinnamon and nutmeg flavor that makes them a favorite at our house for the holidays.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3-1/2 dozen.

Number Of Ingredients 15

1-1/2 cups all-purpose flour
1/4 cup packed brown sugar
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2/3 cup cold butter
2 tablespoons maple syrup
1/2 cup chopped pecans
GLAZE:
1 egg yolk
1 teaspoon water
TOPPING:
1-1/2 teaspoons sugar
1/2 teaspoon ground cinnamon

Steps:

  • In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in syrup. Add pecans. Shape into a 12-in. roll; wrap in plastic. Refrigerate for 4 hours or until firm. , Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets., For glaze, beat egg yolk and water. For topping, combine sugar and cinnamon. Brush glaze over cookies and sprinkle with cinnamon-sugar. , Bake at 325° for 20-25 minutes or until golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 127 calories, Fat 8g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 117mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

SOUTH TEXAS PECAN SANDIES



South Texas Pecan Sandies image

This is from a HEB cookbook. HEB stores are found all over South Texas. I have made these and they are to die for!! (I think so anyway)!! :) Hope you enjoy them as much as I do!!

Provided by babygirl65

Categories     Dessert

Time 35m

Yield 48 cookies, 6-8 serving(s)

Number Of Ingredients 6

1 cup butter
1 cup powdered sugar
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
1 cup chopped pecans

Steps:

  • Heat over to 350
  • Combine butter, 1/2 cup powdered sugar and vanilla* in a large bowl and mix with electric mixer for about 3 minutes on high speed until mix is light and fluffy.
  • Add flour, salt and nuts to the butter mix slowly at low speed until all ingredients are blended.
  • Divid cookie dough in half. Shape each cookie dough portion into a log, 1 1/2" in diameter. Wrap the logs in plastic wrap and refrigerate for 1 hour or more.
  • Cut the dough logs into 1/4" slices and place 1/2" apart on an ungreased cookie sheet.
  • Bake cookies for 15 minutes or until lightly browned on top. Remove cookies from the baking sheet immediately and roll them in the remaining powdered sugar.
  • Place cookies on a rack to cool before storing in a container.
  • *I always use Mexican vanilla when baking and it makes a difference.

Nutrition Facts : Calories 628.3, Fat 44.2, SaturatedFat 20.6, Cholesterol 81.3, Sodium 465.2, Carbohydrate 54.4, Fiber 2.9, Sugar 20.5, Protein 6.3

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