Cinnamon Pecan Cookies Recipes

CINNAMON CHIP, CRANBERRY AND PECAN COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a stand mixer fitted with the paddle attachment, combine the butter and brown sugar, and mix well. Add the pudding and mix until incorporated, then add the eggs and vanilla, and mix well.
• In a separate bowl, mix together the flour, baking soda, cinnamon and salt. With the mixer set to low speed, add the dry ingredients to the butter mixture. Continue mixing on low speed and add the cinnamon chips, pecans and cranberries until just combined. Portion the cookies out using a 2-tablespoon cookie scoop and place on the prepared baking sheet. Bake for 13 minutes.
• Note: This recipe has been updated and may differ from what was originally published or broadcast.

CINNAMON-PECAN COOKIE S'MORES

Steps:

• Heat oven to 350°F. Lightly grease cookie sheet with shortening or cooking spray.
• In small bowl, mix flour, baking powder, cinnamon and salt; set aside. In medium bowl, beat butter with electric mixer on medium speed until creamy. Gradually add brown sugar and granulated sugar, beating well. Beat in egg and vanilla. On low speed, beat in flour mixture until blended. Stir in pecans.
• Divide dough into 16 equal portions; shape each into a ball. On cookie sheet, place balls 1 inch apart; flatten slightly.
• Bake 16 minutes or until lightly browned. Cool 1 minute; remove from cookie sheet to cooling rack.
• Set oven control to broil. Separate chocolate bar into 8 squares. Place 1 square on bottom of each of 8 cookies.
• Place marshmallows on cookie sheet. Broil 3 minutes or until puffed and toasted. Using small spatula, immediately place 1 marshmallow on each chocolate square. Top each with 1 remaining cookie, bottom side down; press together gently. Serve immediately.

CINNAMON PECAN BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix and brown sugar. Add eggs and melted butter; mix well. Stir in pecans and baking chips. Spread into a greased 13x9-in. baking pan., Bake until golden brown, 25-30 minutes. Cool in pan on a wire rack. Cut into bars.

OATMEAL PECAN COOKIES

Steps:

• Preheat oven to 375°F; lightly grease a baking sheet.
• If using old fashioned oats pulse them in a food processor a few times.
• Combine the oats, nuts, cinnamon, baking powder, salt and orange zest (if using) in a food processor, blender or a medium bowl (if using an immersion blender). Pulse until the nuts are finely chopped and evenly distributed. **You should end up with a fine meal. This is taking the place of flour**.
• Beat the butter and sugars in a large bowl until smooth.
• Add the egg, scraping the bowl and beating until smooth.
• Stir in the vinegar and vanilla, then the oat mixture.
• Drop the dough by 1/2 tablespoonfuls onto prepared baking sheet. (They don't spread much).
• Bake cookies for 10-14 minutes until the edges are barely browned.
• Remove them from the oven and let them cool on baking sheet for about 5 minutes.
• Transfer to rack or paper bag to cool completely.
• **Mine turned out as small round puffy soft and slightly chewy cookies**.

CINNAMON PECANS

Steps:

• Preheat oven to 325 degrees F (160 C).
• Combine sugar, cinnamon and salt in small bowl.
• Whisk egg white in large bowl until frothy. Add pecans to egg white and toss well to coat.
• Add sugar mixture and toss carefully and thoroughly doing your best not to break the pecans.
• Spread pecans in a single layer on a large cookie sheet.
• Bake until toasted and crisp, about 20 minutes turning them over after the first 10 minutes ( take them out of oven and do this and arrange them neatly once again; this helps keep them from sticking to the pan after the 20 minutes).
• Using a spatula, immediately loosen pecans from cookie sheet and let cool.
• Put them in a large plastic container, cover and refrigerate, then you can fill a jar when you want to give them as a small gift!

PECAN CINNAMON SHORTBREAD

Steps:

• In a small saucepan, melt 1 tablespoon butter over medium heat. Add pecans; cook and stir for 1 minute or until lightly toasted. Set aside., In a small bowl, cream confectioners' sugar and remaining butter. Combine the flour, cinnamon, salt and baking powder; gradually add to creamed mixture and mix well (dough will be crumbly). Stir in pecans. , Pat into a 5-in. circle on an ungreased baking sheet. Using a fork, prick score lines to form four wedges. Bake at 350° for 14-16 minutes or until edges are golden brown. Immediately cut along score lines. Cool for 2 minutes before carefully removing to a wire rack.

CARAMEL PECAN CINNAMON ROLL COOKIES

Steps:

• Whisk flour, cinnamon, salt, and baking soda together in a bowl. Mix brown sugar, butter, and white sugar together in a separate bowl; add egg, egg yolk, milk, and vanilla extract; stir until well mixed.
• Slowly stir flour mixture into butter-sugar mixture until dough is thoroughly combined; fold in white chocolate chips and pecans. Refrigerate dough until chilled, at least 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Scoop dough by rounded tablespoons onto a baking sheet.
• Bake in the preheated oven for 7 minutes; rotate baking sheet and continue baking until cookies are golden brown, about 8 minutes more. Transfer cookies to a wire rack to cool completely.
• Place caramels in a microwave-safe bowl; heat in microwave until melted, 30 seconds to 1 minute. Drizzle melted caramel over cooled cookies.