Easy Pecan Cookies Recipes

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EASY PECAN COOKIES



Easy Pecan Cookies image

Made with beaten egg whites, these light and chewy pecan cookies are perfect to add to your Thanksgiving dessert assortment.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 10

Number Of Ingredients 4

1 cup chopped pecans
3 egg whites
1 cup sugar
20 saltine crackers, crushed

Steps:

  • Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
  • Line cookie sheet with cooking parchment paper; spray paper with cooking spray.
  • In medium bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold in crushed crackers and toasted pecans. Onto cookie sheet, drop dough by rounded tablespoonfuls 2 inches apart.
  • Bake 17 minutes or until lightly browned. Cool 1 minute; remove from cookie sheet to cooling rack.

Nutrition Facts : Calories 150, Carbohydrate 22 g, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 70 mg

BUTTER PECAN COOKIES



Butter Pecan Cookies image

These cookies are very moist...my husband's favorite.

Provided by A. Peterson

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Yield 24

Number Of Ingredients 6

1 cup butter, softened
⅔ cup packed brown sugar
1 egg
2 cups all-purpose flour
½ teaspoon salt
1 ½ cups pecan halves

Steps:

  • In a large bowl, cream butter, brown sugar and egg. Mix until well blended.
  • Slowly add flour and salt and mix well. Cover and refrigerate for at least one hour.
  • Preheat oven to 375 degrees F.
  • Roll one inch pieces of dough into balls and place 2 inches apart on cookie sheets. Flatten balls with the bottom of a glass dipped in flour. Press a pecan into top of dough.
  • Bake 10 to 12 minutes until lightly colored.

Nutrition Facts : Calories 178.6 calories, Carbohydrate 14.9 g, Cholesterol 28.1 mg, Fat 12.8 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 5.4 g, Sodium 107.8 mg, Sugar 6.2 g

BUTTER PECAN COOKIES



Butter Pecan Cookies image

When my daughter was a teen, these butter pecan cookies earned her two blue ribbons from two county fairs. Then a few years ago, her own daughter took home a blue ribbon for the same cookie. Needless to say, these mouthwatering morsels are real winners!-Martha Thefield, Cedartown, Georgia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 7

1-3/4 cups chopped pecans
1 tablespoon plus 1 cup butter, softened, divided
1 cup packed brown sugar
1 large egg, room temperature, separated
1 teaspoon vanilla extract
2 cups self-rising flour
1 cup pecan halves

Steps:

  • Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool. , In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball. , Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 233 calories, Fat 18g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 208mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

OATMEAL PECAN COOKIES



Oatmeal Pecan Cookies image

I adapted these from a King Arthur recipe. We enjoyed these healthy wheat free cookies. If you double the recipe and use 2 cookie sheets reverse them halfway through baking (top to bottom, bottom to top). Watch for over baking.

Provided by Engrossed

Categories     Drop Cookies

Time 24m

Yield 18-20 cookies, 18 serving(s)

Number Of Ingredients 12

1 cup quick-cooking oatmeal or 1 cup old-fashioned oatmeal
6 tablespoons pecans, coarsely chopped (I used pecan chips)
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4-1/2 teaspoon orange zest (optional)
2 tablespoons unsalted butter, softened
3 tablespoons Splenda brown sugar blend or 6 tablespoons light brown sugar
2 tablespoons Splenda granular or 2 tablespoons sugar
1 large egg
1/2 tablespoon apple cider vinegar
1 teaspoon vanilla extract

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**.

BUTTER PECAN COOKIES



Butter Pecan Cookies image

These delicate, buttery cookies, which get their crunchy texture from toasted pecans and a sugar coating, practically melt in your mouth.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 30m

Yield Makes 12

Number Of Ingredients 6

3/4 cup pecans
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar, plus more for coating
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour

Steps:

  • Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
  • With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
  • Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
  • Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

PECAN COOKIES



Pecan Cookies image

Provided by Food Network

Categories     dessert

Yield A few dozen

Number Of Ingredients 6

1 cup brown sugar
1/2 cup butter
1 egg
1/2 teaspoon vanilla
1 cup sifted cake flour
1/2 cup broken pecan nut meats

Steps:

  • Preheat oven to 350 degrees F. Cream together sugar and butter. Stir in 1 egg and add other ingredients. Drop from a teaspoon onto parchment-lined cookie sheets at least 3 inches apart. Bake for 8 to 10 minutes. Cookies will spread, will be thin and subject to sticking. Remove carefully while still a little warm.

EASY PECAN CHOCOLATE CHIP COOKIES



Easy Pecan Chocolate Chip Cookies image

I usually only make "fresh from scratch" cookies, but these are so easy to do in half the time and actually quite good.

Provided by Brenda

Categories     Drop Cookies

Time 20m

Yield 24-36 cookies, 15 serving(s)

Number Of Ingredients 7

1 box white cake mix or 1 box butter pecan cake mix
2 eggs
1/3 cup oil
2 tablespoons water
1 tablespoon sugar
1 cup chopped pecans
1 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees.
  • In mixing bowl, combine cake mix, eggs, oil, water, and sugar.
  • Mix Well.
  • Add in pecans and chocolate chips.
  • Mix Well.
  • Drop by teaspoonfuls on slightly greased cookie sheet.
  • Bake at 350 degrees for approximately 15 minutes or til lightly browned.

Nutrition Facts : Calories 308.5, Fat 17.9, SaturatedFat 3.8, Cholesterol 28.2, Sodium 242.6, Carbohydrate 36.2, Fiber 1.7, Sugar 26.3, Protein 3.5

CHEWY PECAN COOKIES



Chewy Pecan Cookies image

Oatmeal cookies were always my son's favorite when he was small. I wanted to send him some recently, but I couldn't find the recipe. So, I got out the ingredients and made my own. My family thought they were the best I've ever made! The pecans add a real Southern touch. -Janice Jackson, Haleyville, Alabama

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 5-6 dozen.

Number Of Ingredients 14

1 cup butter, softened
1 cup sugar
3/4 cup packed brown sugar
3 eggs
1/4 cup milk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon pumpkin pie or apple pie spice
2 cups quick-cooking oats
2 cups raisins
1-1/2 cups chopped pecans

Steps:

  • In a large bowl, cream butter and sugars. Beat in the eggs, milk and vanilla. Combine the flour, cinnamon, baking soda, salt and pie spice; add to creamed mixture and mix well. Stir in the oats, raisins and nuts; mix well. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until light golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 199 calories, Fat 10g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 161mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 2g fiber), Protein 3g protein.

EASY PECAN SHORTBREAD COOKIES



Easy Pecan Shortbread Cookies image

Today is the day to step away from store-bought versions and step up with the know-how to make pecan shortbread cookies from your own kitchen! Full of buttery flavor and toasted pecans, these butter pecan shortbread cookies are a family-favorite recipe that's hard to resist. Pair these pecan sandies with an afternoon cup of coffee or add them to a holiday cookie tray next to an array of classic treats. This recipe makes about 84 cookies so freeze them for later or share them with friends. Now, the next time you're craving pecan shortbread cookies you can head to your own kitchen, instead of the store.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 84

Number Of Ingredients 5

1/3 cup finely chopped pecans
1 cup butter, softened
1/2 cup sugar
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon vanilla

Steps:

  • To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from heat; cool.
  • In large bowl, beat butter and sugar with electric mixer on medium speed until fluffy. Gradually add flour, beating just until blended. Stir in toasted pecans and vanilla.
  • Divide dough in half; shape each portion into 2 (1 1/4-inch-thick) logs (about 12 inches long). Wrap in cooking parchment paper; refrigerate 1 hour or until firm.
  • Heat oven to 325°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1/2 inch apart.
  • Bake 18 to 20 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 40, Carbohydrate 4 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 20 mg

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