Crunchy Pecan Cookies Recipe Epicuriouscom

CRUNCHY PECAN COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine butter, brown sugar, and sugar in a bowl and cream with an electric mixer until light and fluffy, about 5 minutes. Add in eggs one at a time, beating well after each addition. Add vanilla extract and pecan oil and beat until well combined.
• Combine flour, baking powder, and salt in a separate bowl. Add the flour mixture to the bowl in 3 additions. Stir in pecans. Use a small cookie scoop to drop portions of dough 3 inches apart on the prepared baking sheet. These cookies spread.
• Bake in the preheated oven for 15 minutes. Increase heat to 375 degrees F (190 degrees C) and bake until edges turn golden, about 5 minutes more. Let cool on the baking sheet for 5 minutes before removing to racks to cool completely.

CRISP COCOA-PECAN COOKIES

Steps:

• Whisk flour, cocoa, baking soda, and 1/2 teaspoon (generous) salt in medium bowl. Stir butter and next 5 ingredients in another medium bowl until smooth. Stir in flour mixture, then nuts. Cover and chill until firm enough to scoop, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 325°F. Line 3 large baking sheets with parchment. Measure 2 level tablespoonfuls dough; roll between palms into ball. Place on prepared sheet. Using fingers, spread out dough to 3-inch-diameter disk. Repeat with remaining dough, spacing 5 inches apart.
• Bake cookies 8 minutes; reverse sheets. Bake cookies until flat and beginning to darken around edges, about 10 minutes. Transfer cookies on parchment to rack (cookies will crisp as they cool). DO AHEAD: Can be made 4 days ahead. Store airtight at room temperature.
• Place rack inside rimmed baking sheet. Place chocolate chips in small microwave- safe bowl. Heat chips in microwave in 15-second intervals until smooth, stirring occasionally. Place cookies on rack. Drizzle melted chocolate over cookies. Let stand until chocolate sets, about 30 minutes.

THIN CRUNCHY CHEWY PECAN COOKIES

Steps:

• In a large bowl cream together the butter, sugar and egg until light and fluffy, approximately 5 minutes, beat in the vanilla.
• Sift the flour onto the creamed mixture and combine either with the flat beaters until combined or with a spatula or wooden spoon. Gently stir in chopped pecans, mix until combined, do not over mix. Either leave the dough in the bowl or move to a clean bowl, cover with plastic and refrigerate for at least one hour or even overnight. (cookie dough will keep for up to 3 days in the fridge).
• Pre-heat oven to 350F (180 C), line 2 large cookie sheets with parchment paper.
• Remove the dough from the fridge and roll into 1 inch balls (mine weighed approximately 8 grams or .3 ounces each) place on the prepared cookie sheets, 2-3 inches apart, then with a flat bottomed glass, dipped in flour, flatten the dough balls until they are quite thin, a little thicker than pastry dough (see photos).
• Bake for approximately 12-14 minutes or until lightly golden. Let cool on the pan for approximately 10 minutes then move to a wire rack to cool completely before serving. Enjoy!

CHEWY PECAN COOKIES

Steps:

• Preheat oven to 300 degrees. Melt butter and sugar together in the top of a double boiler; remove from heat. Add eggs and vanilla. In a bowl, combine flour, baking powder, and salt. Add to egg mixture; mix well. Stir in nuts. Drop spoonfuls onto greased cookie sheet and bake for 15 to 20 minutes.

CRUNCHY PECAN COOKIES

Steps:

• Put oven rack in middle position and preheat oven to 375°F. Line a large baking sheet with parchment paper.
• Coarsely chop 1 cup pecans and set aside. Pulse remaining 1/2 cup pecans in a food processor with sugar, potato starch, salt, and cinnamon until finely ground (be careful not to pulse to a paste), then stir into egg whites. Stir in remaining cup chopped pecans.
• Drop 1/2 tablespoons of batter 2 inches apart on baking sheet and bake until cookies are lightly browned and slightly puffed, 15 to 17 minutes. Slide parchment onto a rack and cool cookies completely (cookies will crisp as they cool), then remove from paper. Bake and cool 2 more parchment-lined sheets of cookies in same manner.

PECAN MERINGUE COOKIES

Steps:

• 1. Preheat oven to 250°F. Line a baking sheet with parchment paper and set aside.
• 2. Using an electric mixer, beat the egg white until stiff and gradually add the sugar, salt, and desired spice. Beat until the mixture looks shiny. Stir in the nuts.
• 3. Using two spoons, place full teaspoons of the mixture on the sheet, leaving 1 1/2 inches between each cookie. Flatten out the tops.
• 4. Bake in the preheated oven for 25 to 30 minutes, or until the cookies appear dry on top. Use a spatula to gently remove the warm cookies from the oven and cool on a wire rack. Store in a sealed jar.

CRUNCHY PECAN COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine butter, brown sugar, and sugar in a bowl and cream with an electric mixer until light and fluffy, about 5 minutes. Add in eggs one at a time, beating well after each addition. Add vanilla extract and pecan oil and beat until well combined.
• Combine flour, baking powder, and salt in a separate bowl. Add the flour mixture to the bowl in 3 additions. Stir in pecans. Use a small cookie scoop to drop portions of dough 3 inches apart on the prepared baking sheet. These cookies spread.
• Bake in the preheated oven for 15 minutes. Increase heat to 375 degrees F (190 degrees C) and bake until edges turn golden, about 5 minutes more. Let cool on the baking sheet for 5 minutes before removing to racks to cool completely.

PECAN CRUNCH COOKIES

Steps:

• In large mixer bowl blend sugar, powdered sugar, butter and oil until mixed well. Add almond extract and eggs and mix well.
• Lightly spoon flour into measuring cup and level off. Gradually blend in flour, baking soda, salt and cream of tartar at low speed. By hand, stir in pecans and brickle chips.
• Roll large tablespoonful of dough into balls. Roll balls in sugar and place on ungreased cookie sheet. Flatten in criss-cross pattern with fork.
• Bake at 350°F for 8 minutes. Do not overbake. Cool 1 minute before removing from cookie sheet.

RENEE'S PECAN CRUNCH COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
• In a bowl, sift the flour, baking soda, and salt together. In a separate large bowl, cream the butter, 1 cup of white sugar, and brown sugar until smooth, and beat in the eggs and vanilla extract until well combined. Stir in the flour mixture, and mix the pecans into the dough.
• Drop the dough by tablespoons onto the prepared baking sheets, about 2 inches apart. Place 1/2 cup of white sugar into a shallow bowl. Moisten the bottom of a drinking glass with a wet cloth, and dip the glass bottom into the sugar. Flatten cookies with the sugared glass, dipping into sugar for each cookie.
• Bake in the preheated oven until lightly browned, 9 to 12 minutes. Allow to cool on sheets for a minute or two before removing to finish cooling on racks.

CRUNCHY PECAN-TOFFEE COOKIES

Steps:

• Combine flour, baking soda, and salt in a medium bowl; whisk until well combined.
• Place butter and brown sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add egg whites and vanilla extract, and beat for 1 more minute. Gradually add flour mixture to the bowl and mix until completely combined. Fold in pecans and toffee bits until all ingredients are well incorporated.
• Move the bowl to the refrigerator and chill for at least 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper and set aside.
• Scoop dough into heaping tablespoon-sized balls with a spoon or cookie scoop. Place dough balls about 2 inches apart on the prepared baking sheet and flatten just slightly with the palm of your hand.
• Bake in the preheated oven until edges are set and lightly browned, 10 to 12 minutes. Let cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.

CHOCOLATE CHIP COOKIES WITH OATMEAL AND PECANS

Steps:

• Preheat oven to 350°F. Lightly grease 2 heavy large baking sheets. Beat margarine and both sugars in large bowl until fluffy and well blended. Beat in eggs 1 at a time, the vanilla. Sift flour, baking soda and salt over margarine mixture and stir to blend. Mix in oats, the chocolate chips and pecans.
• Working in batches, drop dough by rounded tablespoonfuls onto prepared sheets. Bake cookies until golden brown, about 14 minutes. Transfer cookies to racks and cool completely. (Can be prepared 1 week ahead. Store cookies airtight at room temperature.)

PECAN CRUNCH COOKIES

Steps:

• Preheat oven to 350°F.
• Cream butter and sugar together; add remaining ingredients.
• Make walnut sized balls with the dough.
• Flatten ball with a glass bottom dipped in sugar.
• Bake for approximately 15 minutes, or until golden.
• Remove and cool on rack.