MAE MORTENSEN'S BUTTER PECAN COOKIES
This is Mae Mortensen's recipe. She posted it in the "Fellowhip Favorites from First Presbyterian" cookbook. Because the pecans are ground, its like a pecan sandy.
Provided by breezermom
Categories Dessert
Time 1h
Yield 4 dozen
Number Of Ingredients 9
Steps:
- Cream the butter and margarine. Gradually add 1/4 cup plus 2 tbsp sugar, beating well at medium speed of an electric mixer.
- Add the water and vanilla, beating well. Gradually add the flour to the creamed mixture, beating well. Stir in ground pecans.
- Shape dough into 1-inch balls; place 2 inches apart on a greased cookie sheet. Flatten the balls to 1/4 inch thickness with the palm of your hand. Bake at 350 degrees for 10 to 12 minutes. Let cool slightly on the cookie sheet.
- Roll cookies in additional sugar to coat. Let cool completely on wire racks.
Nutrition Facts : Calories 897.8, Fat 65.9, SaturatedFat 21.1, Cholesterol 61, Sodium 470.2, Carbohydrate 70.7, Fiber 4.3, Sugar 20.2, Protein 9.4
BUTTER PECAN COOKIES
Wonderful Christmas, or anytime cookie. Originally published in Taste of Home Cookie Book. (See note in description on Self-rising flour)
Provided by Kit_Kat
Categories Dessert
Time 1h32m
Yield 4 dozen
Number Of Ingredients 7
Steps:
- Place chopped pecans and 1 TBL butter in a baking dish.
- Bake at 325 for 5-7 minutes or until toasted, stirring frequently.
- Set aside to cool.
- Cream 1 cup butter, sugar, egg yolk and vanilla in bowl of mixer.
- To make Self-Rising flour add 1 1/2 teaspoons baking powder and 1/2 tsp salt to each cup then add all-purpose flour to make a full cup.
- Gradually mix flour into creamed mixture.
- Cover and refridgerate for one hour.
- Roll into one inch balls.
- Roll balls into toasted pecans, pressing nuts into dough.
- Place 2 inches apart on ungreased cookie sheets.
- Beat egg white until foamy.
- Dip pecan halves in egg white then gehtly press one into each dough ball.
- Bake at 375 for 10-12 minutes until golden brown.
- Cool on sheets for 2 minutes and remove to wire racks to cool completely.
Nutrition Facts : Calories 1211.9, Fat 85.1, SaturatedFat 34.4, Cholesterol 182.5, Sodium 1180.1, Carbohydrate 106.8, Fiber 6.3, Sugar 55.2, Protein 12.6
BUTTER PECAN COOKIES
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
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.
BUTTER PECAN COOKIES
These cookies are very moist...my husband's favorite.
Provided by A Peterson
Categories Pecan Desserts
Yield 24
Number Of Ingredients 6
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
CHEWY MAPLE PECAN COOKIES
Provided by Erin Jeanne McDowell
Categories dessert
Time 1h
Yield About 24 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and brown sugar until light and fluffy, 3 to 4 minutes. With the mixer running on low speed, add the maple syrup in a slow, steady stream and mix to combine.
- Scrape the bowl well, then add the egg and mix on medium speed until the mixture is well combined. Beat in the vanilla.
- Add the flour, baking powder and fine salt to the mixer and pulse until it starts to combine, then scrape the bowl well and mix on low speed until uniformly combined. Add the pecans and mix until evenly incorporated.
- Scoop the dough into 2 tablespoon-size rounds on the prepared baking sheets, staggering the rows and leaving at least 1 1/2 inches between each cookie to allow room to spread. Sprinkle flaky sea salt on the surface of each cookie. Transfer to the oven and bake until the cookies are lightly golden around the edges, 15 to 18 minutes. Transfer to a cooling rack to cool before serving.
BUTTER PECAN COOKIES
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
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
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
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.
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