Cookie Crust Pecan Pie 1969 Recipes

PECAN PIE COOKIES

Steps:

• Melt 1/4 cup of butter in a saucepan, and stir in the confectioners' sugar and corn syrup until the sugar is dissolved. Bring to a boil over medium heat, stirring often, and stir in the pecans until well combined. Refrigerate the mixture for 30 minutes to chill.
• Preheat oven to 350 degrees F (175 degrees C). Sift the flour and baking powder together in a bowl, and set aside.
• Beat brown sugar, 3/4 cup butter, egg, and vanilla extract in a large bowl with an electric mixer on medium speed until the mixture is creamy, about 2 minutes. Gradually beat in the flour mixture until well mixed. Pinch off about 1 tablespoon of dough, and roll it into a ball. Press the dough into the bottom of an ungreased cupcake pan cup, and use your thumb to press the dough into a small piecrust shape, with 1/4-inch walls up the sides of the cupcake cup. Repeat with the rest of the dough. Fill each little crust with about 1 teaspoon of the prepared pecan filling.
• Bake in the preheated oven until the cookie shells are lightly browned, 10 to 13 minutes. Watch closely after 10 minutes. Let the cookies cool in the cupcake pans for 5 minutes before removing to wire rack to finish cooling.

PECAN PIE COOKIES

Steps:

• Heat oven to 375°F. Grease 24 regular-size muffin cups with shortening; lightly flour.
• In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Using rounded tablespoonfuls of dough, shape dough into 1 1/4 to 1 1/2-inch balls; place in muffin cups. With thumb, make indentation in center of each. Bake 10 minutes.
• Meanwhile, in medium bowl, mix Pecan Pie Filling ingredients until well blended.
• With end of wooden spoon, reshape indentations in center of each cookie to create 1 1/2-inch opening in partially baked cookie cups. Clean off end of wooden spoon with paper towel as needed. Stir filling to redistribute nuts; spoon 1 tablespoon filling into each cookie cup, stirring before filling each.
• Bake 8 to 10 minutes or until edges are golden brown. Cool 10 minutes in pan on cooling rack. Run knife around edge of each cookie cup to loosen. Cool completely in pan, about 30 minutes. Remove cookie cups from muffin cups.

PECAN SHORTBREAD COOKIE PIE CRUST

Steps:

• Preheat oven to 350.
• Process cookies into crumbs in a food prcessor or crush in a heavy plastic bag with a rolling pin.
• Add melted butter and mix until combined.
• Press into bottom and sides of a nine-inch pie dish.
• Bake for 10 minutes; it will feel soft, but will firm up as it cools.
• Cool completely before filling with your favorite filling.

EASY PECAN PIE BAR COOKIES

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.

COOKIE CRUST PECAN PIE

Steps:

• Heat oven to 350ºF.
• Slice cookie dough into 1/4-inch slices.
• Press slices in bottom and 1 inch up sides of ungreased 13x9-inch pan to form crust (press dough as thin as possible on sides).
• In medium bowl, combine pudding mix, salt, corn syrup, milk, vanilla and egg; blend well.
• Fold in pecans.
• Pour into crust-lined pan.
• Bake at 350ºF for 25 to 35 minutes or until edges are deep golden brown and filling is set.
• Cool completely and then cut into squares.
• Serve with whipped cream or ice cream.