Cookie Challenge Pecan Bars With Cherries Recipes

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CHERRY PIE COOKIE BARS



Cherry Pie Cookie Bars image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h15m

Yield 12 bars

Number Of Ingredients 13

1 1/2 cups granulated sugar
1 1/3 cups (2 sticks plus 5 tablespoons) salted butter, softened
1/2 orange, zested
2 large eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons whole milk
One 30-ounce can cherry pie filling
1 cup confectioners' sugar
1 tablespoon whole milk
1 lemon, zested

Steps:

  • For the cookie bars: Preheat the oven to 375 degrees F.
  • Cream together the granulated sugar, butter and orange zest in the bowl of an electric mixer fitted with a paddle attachment until pale and fluffy, 1 to 2 minutes. Add the eggs one at a time, mixing in between, then the vanilla. Mix until fully incorporated.
  • Sift together the flour, baking powder and salt in a bowl. Add half the dry ingredients to the butter-sugar mixture, mixing, then add half the milk. Add the remaining dry ingredients followed by the remaining milk and mix until the dough comes together.
  • Press two-thirds of the dough into the bottom of a 9-by-13-inch glass baking dish. Pour over the cherry pie filling and spread it out evenly. Drop spoonfuls of the remaining dough over the pie filling. Bake until the edges and top are golden and the center is set, 35 to 40 minutes. Let the bars cool and set, 15 to 20 minutes.
  • For the glaze. Add the confectioners' sugar, milk and lemon zest to a bowl and stir until smooth. Drizzle over the bars. Cut into bars in the baking dish and serve.

CHOCOLATE CHIP COOKIES WITH CHERRIES AND PECANS



Chocolate Chip Cookies with Cherries and Pecans image

Scrumptiously soft cookie made with dark chocolate, dried cherries, and pecans.

Provided by Sarah Van Name

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 2h35m

Yield 12

Number Of Ingredients 15

1 ⅓ cups all-purpose flour
1 teaspoon cornstarch
½ teaspoon baking soda
¼ teaspoon salt
½ cup light brown sugar
¼ cup white sugar
¼ cup unsalted butter, softened
¼ cup shortening
1 large egg
1 teaspoon vanilla extract
1 teaspoon molasses
¾ cup dark chocolate chips
½ cup dried cherries
½ cup chopped pecans
1 pinch coarse sea salt

Steps:

  • Whisk together flour, cornstarch, baking soda, and salt in a medium bowl.
  • Combine brown sugar, white sugar, butter, and shortening in a large bowl; beat with an electric mixer until light and fluffy. Mix in egg, vanilla extract, and molasses on low speed. Gradually add flour mixture and blend until just combined. Fold in chocolate chips, cherries, and pecans with a wooden spoon. Cover and place in the refrigerator until well chilled, at least 2 hours.
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper or silicone mats.
  • Roll dough into scant 1/4-cup-sized balls and place 2 inches apart onto baking sheets.
  • Bake in the preheated oven until golden brown on the edges and slightly underdone in the middles, 12 to 14 minutes. Remove from the oven and sprinkle with sea salt. Cool on the baking sheet for 5 minutes, so cookies can continue to cook, before removing to a wire rack to cool completely.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 36.4 g, Cholesterol 25.7 mg, Fat 14.7 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 6 g, Sodium 138.6 mg, Sugar 20 g

CHERRY PECAN COOKIES



Cherry Pecan Cookies image

Dotted with dried cherries and pecans, these slice-and-bake goodies look and taste yummy. Plus, the dough freezes very well. For my holiday baking, that's a must! -Amy Briggs, Gove, Kansas

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 9

1 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon almond extract
3-3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 cup heavy whipping cream
1/2 cup dried cherries or cherry-flavored dried cranberries, chopped
1/2 cup chopped pecans

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour and baking powder; add half to creamed mixture and mix well. Beat in cream, then remaining flour mixture. Stir in cherries and pecans., Shape into two 8-in. logs; wrap in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 9-11 minutes or until lightly browned. Cool 1 minute before removing from pans to wire racks.

Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 35mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

COOKIE AND PECAN BARS



Cookie and Pecan Bars image

Provided by Danny Boome

Categories     dessert

Time 1h20m

Yield 12 or more squares, depending on size

Number Of Ingredients 7

2 1/2 cups packaged chocolate chip cookies, crushed into bite-size bits
3 cups pecan halves
1 cup raisins
1/2 cup glazed cherries
1 cup unsalted butter (2 sticks)
1 cup light brown sugar
12 ounces semisweet chocolate chips

Steps:

  • In a large bowl, stir together the cookies, pecan halves, raisins, and cherries.
  • Place a piece of parchment inside an 8 by 8-inch baking dish. Parchment should hang over the edges all around. (Alternatively, you can butter the dish on all sides.)
  • Place a large saucepan or deep skillet on low heat, melt 2 sticks of butter then add in the brown sugar. Stir until the sugar has dissolved. Bring to a simmer. Stir to make sure the sugar is melted and cook for 1 more minute.
  • Add the butter mixture to the cookies, pecans, raisins and cherries. Stir until combined. Pour the warm mixture into the prepared baking pan. Spread evenly with a spatula or the back of a large spoon.
  • Place a medium saucepan of water, about 2 cups, onto a medium heat. Then place a heat-proof bowl over it to create a double boiler. Add the chocolate chips to the bowl. Allow the chocolate to sit for 1 minute over the heat. When it starts to melt, stir until it's completely melted. Pour the melted chocolate over top of the pecan mixture. Spread out evenly. Place the mixture into the refrigerator for about 1 hour or into the freezer for 10 minutes to set the chocolate.
  • Once set, tip out onto a cutting board, peel off the parchment and with a sharp knife cut the slab into small squares and serve.

EASY PECAN PIE BAR COOKIES



Easy Pecan Pie Bar Cookies image

These easy bar cookies have all the flavor of pecan pie. Everyone raves about these cookies -- as big as the batch is, they never seem to last long!

Provided by Jennifer Boudreaux Pirot

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 55m

Yield 60

Number Of Ingredients 11

3 cups all-purpose flour
¾ cup butter
¼ cup white sugar
2 tablespoons white sugar
¾ teaspoon salt
1 ½ cups light corn syrup
1 ½ cups white sugar
4 eggs, beaten
3 tablespoons melted butter
1 ½ teaspoons vanilla extract
2 ½ cups chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 10x15-inch baking pan.
  • Mix flour, 3/4 cup butter, 1/4 cup plus 2 tablespoons sugar, and salt together in a bowl until crumbly. Press into the prepared pan.
  • Bake crust in the preheated oven until lightly browned, about 20 minutes. Remove and leave oven on.
  • Mix corn syrup, 1 1/2 cups sugar, eggs, melted butter, and vanilla extract together in a bowl until blended. Stir in pecans. Spread filling evenly over the baked crust.
  • Bake in the hot oven until filling is set, about 25 minutes. Let cool completely, and cut into squares.

Nutrition Facts : Calories 129.3 calories, Carbohydrate 17.8 g, Cholesterol 20 mg, Fat 6.5 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 59.3 mg, Sugar 8.9 g

CHERRY PECAN DREAMS



Cherry Pecan Dreams image

Packed with fruit, nuts and vanilla chips, these are always a treat. To vary the flavor, swap in dried cranberries or apricots for the cherries, and pistachios for the pecans. -Mary Ann Mariotti, Plainfield, Illinois

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3 dozen.

Number Of Ingredients 11

1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 tablespoon grated orange zest
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups white baking chips
1 cup dried cherries, coarsely chopped
1 cup chopped pecans

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and orange zest. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in the chips, cherries and pecans. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Cool for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 166 calories, Fat 10g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 108mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE-CHUNK OATMEAL COOKIES WITH PECANS AND DRIED CHERRIES



Chocolate-Chunk Oatmeal Cookies With Pecans and Dried Cherries image

I received this an email from ATK. I substituted dried cranraisins for the dried cherries, semi-sweet chocolate chips for bittersweet chocolate and used my hand mixer. Dried cranberries may also be used instead of the cherries. Quick oats may be used instead but will yield a cookie with slightly less chewiness. These cookies will keep for 4 to 5 days stored in airtight container or zipper-lock bag, but they will lose their crisp exterior and become uniformly chewy after a day or so. I only baked one cookie tray at a time. These were very good. I froze them in individual bags for a sweet treat.

Provided by happynana

Categories     Drop Cookies

Time 1h

Yield 16 cookies

Number Of Ingredients 12

1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/4 cups old fashioned oats
1 cup toasted pecans, chopped
1 cup dried tart cherry, chopped coarse (I used cranraisins)
4 ounces bittersweet chocolate, chopped into the size of chocolate chips (I used semi sweet chocolate chips)
12 tablespoons unsalted butter, softened, but still cool
1 1/2 cups packed brown sugar
1 large egg
1 teaspoon vanilla extract

Steps:

  • I baked the cookies only one tray at a time so I cannot vouch for the method of baking two at a time. But if you would like to bake two trays at a time adjust oven racks to upper and lower middle positions.
  • Preheat oven to 350 degrees.
  • Line 2 large (18 x 12) baking sheets with parchment paper. If you do not have this size, you will need to use 3.
  • Whisk flour, baking powder, baking soda and salt in medium bowl.
  • In second medium bowl, stir together, oats, pecans, cherries and chocolate.
  • In a standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute.
  • Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds.
  • Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds.
  • With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated.
  • Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
  • Divide dough evenly into 16 portions; about 1/4 cup each.
  • Roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing about 2 1/2 inches apart.
  • Using hands, gently press each dough ball into 1 inch thickness. Bake both sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet and shiny in cracks), 8 to 10 minutes longer. (I baked each cookie tray individually for 18 minutes). Do Not Over Bake.
  • Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatual, transfer cookies to wire rack and cool to room tempature.

COOKIE CHALLENGE: PECAN BARS WITH CHERRIES



Cookie Challenge: Pecan Bars with Cherries image

Wowza! So many textures, so many flavors, so much love!

Provided by Stacia Osborn @tikitacky

Categories     Cookies

Number Of Ingredients 11

3 cup(s) all purpose flour
1/2 cup(s) sugar
1/2 teaspoon(s) salt
1 cup(s) butter, cold
4 - eggs, slightly beaten
1 1/4 cup(s) dark corn syrup
1 1/4 cup(s) sugar
3 tablespoon(s) butter, melted
2 teaspoon(s) vanilla
2 1/2 cup(s) pecans, chopped
1/3 cup(s) dried cherries, snipped (or use dried cranberries)

Steps:

  • Preheat oven to 350. Line a 15x10x1 inch baking pan with foil, extending the foil over the edges of the pan. Grease the foil, set pan aside.
  • In a large bowl, combine flour, the 1/2 cup sugar, and the salt. Using a pastry blender, but in the 1 cup of butter until mixture resembles coarse crumbs. Press mixture evenly into prepared pan. Bake in preheated oven for 20 minutes.
  • Meanwhile, in a large mixing bowl, whisk eggs, corn syrup, the 1 1/4 cups sugar, the 3 tablespoons butter, and the vanilla until combined.
  • Sprinkle pecans and dried cherries over hot crust. Slowly pour egg mixture over all. Bake for 25-30 minutes or until set. Cool completely in pan on wire rack. Lift baked mixture from pan using the foil. Remove foil. Cut into bars. Makes 48 bars.
  • These freeze great!!!!

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