Easy Pecan Rosemary Cookies Recipes

EASY PECAN ROSEMARY COOKIES

Steps:

• Preheat oven to 350F and line a large baking sheet with parchment paper or a silpat.
• Combine blanched almond flour, sea salt, and baking powder together in a large bowl and whisk well to combine.
• In a smaller bowl, whisk the olive oil and maple syrup together.
• Pour the wet ingredients into the bowl with the dry ingredients and mix well until you get a homogeneous cookie dough.
• Fold in the fresh minced rosemary and chopped pecans into the dough until they are evenly distributed.
• Scoop 1 tablespoon of cookie dough and use wet hands to roll it into a 1-inch ball. Place the ball of dough on the prepared baking sheet. Repeat until all the dough has been used up (you should get 12 balls), placing the dough balls at least 2 inches apart.
• Gently press down each ball of dough to flatten slightly.
• Bake 10 to 12 mins until cookies are golden brown.
• Let cookies cool for at least 10 minutes before removing from baking sheet.

PECAN SHORTBREAD COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Cream butter, oil, white sugar, and confectioners' sugar together in a large bowl using an electric mixer until smooth. Beat in eggs, 1 at a time. Stir in vanilla extract.
• Combine flour, baking soda, cream of tartar, and salt in a separate bowl. Stir gradually into the butter mixture. Stir in pecans.
• Roll dough into 1-inch balls and place onto ungreased cookie sheets, about 2 inches apart.
• Bake in the preheated oven until edges are golden, 12 to 14 minutes.
• Remove from cookie sheets and cool completely on wire racks, 20 to 30 minutes.

ROSEMARY PECAN COOKIES

Steps:

• Preheat oven to 350°F.
• In a large bowl, cream butter and sugars until light.
• With mixer on low speed add flour, ground pecans, salt, vanilla and rosemary and mix well. Dough will be crumbly.
• Fill 12 cups of muffin tin with dough patting the dough firmly into each cup with your fingers.
• Put muffin tin in refrigerator for 20-30 minutes.
• Optional: with a skewer or chopstick mark each cookie with a decorative pattern.
• Place one pecan half in the center of each cookie.
• Bake 15-20 minutes or until centers are firm to the touch and edges are golden brown.

ROSEMARY PECAN COOKIES

Steps:

• Preheat oven to 350º. In a medium bowl, combine almond flour, salt, and baking soda. In a small bowl, whisk together oil, agave, and vanilla. Mix wet ingredients into dry. Fold in rosemary and pecans.
• Line a baking sheet with parchment paper. Form dough into ½- to 1-inch balls and press onto prepared baking sheet. (If batter gets sticky, wet hands before forming cookies.) Bake for 6-7 minutes, until golden. Cool on baking sheet.

PECAN COOKIES

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.

ROSEMARY ROASTED PECANS

Steps:

• Preheat oven to 350 degrees.
• In a single layer, place the pecans on a cookie sheet and bake for 30 minutes (I use 2 baking sheets to keep the pecans in single layer).
• Once they have baked for 30 minutes, remove the pecans from the oven and add the 1/3 cup melted butter to the pecans, mixing well.
• Return the pecans to the oven for another 10 minutes.
• Remove from oven again and add the salt and the other 2 tablespoons of butter.
• Stir the pecans well and return to the oven for another 10 minutes.
• In a small bowl, mix the rosemary, cayenne and brown sugar.
• Remove the pecans from the oven and toss the pecans lightly with the rosemary and sugar mixture, while they are still warm. (I used a large Ziploc bag and shake the mixtures together).
• Serve warm.

EASY PECAN SHORTBREAD COOKIES

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.