PECAN FILLED COOKIES
This wonderful, treasured family favorite is served at Christmas and other special occasions. Enjoy!
Provided by Laural Takashima
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 45m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the butter and 1 cup brown sugar until smooth. Beat in the egg and stir in the vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture. Roll the dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Make a depression in the center using the cap from the vanilla or the end of a wooden spoon. Mix together the pecans, sour cream and 1/4 cup brown sugar; fill each depression with the mixture.
- Bake for 8 to 11 minutes in the preheated oven, or until light brown. Cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 97.8 calories, Carbohydrate 12.6 g, Cholesterol 14.8 mg, Fat 4.8 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 2.2 g, Sodium 66.9 mg, Sugar 6 g
PECAN NUT CRUST
This crust is especially good as a base for Eggnog Pie with Rum, but can be used with almost any custard pie.
Provided by Julie Pastore
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Yield 8
Number Of Ingredients 4
Steps:
- Stir together ground nuts, cinnamon, and sugar. Mix in melted butter.
- Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.
- Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven. Bake for 12 to 15 minutes, or until lightly browned. WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt! Cool completely before filling.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 12 g, Cholesterol 15.3 mg, Fat 24.6 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 5.3 g, Sodium 0.8 mg, Sugar 9.4 g
PECAN AND BISCOFF COOKIE CRUST
Make and share this Pecan and Biscoff Cookie Crust recipe from Food.com.
Provided by PinkLeaf
Categories Dessert
Time 24m
Yield 1 crust, 9 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Lightly coat a 9-inch pie plate with nonstick cooking spray. Set aside.
- Combine pecans and cookies in blender or food processor. Blend into crumb consistency.
- Add cinnamon, brown sugar, granulated sugar and salt to mixture. Blend.
- Combine butter and vanilla extract. Add to mixture and blend.
- Once all ingredients are thoroughly mixed, transfer mixture to prepared pie plate.
- Cover mixture with plastic food wrap. Use the bottom of another pie plate, a bowl, or hands to flatten the mixture into and up the side the the pie plate. Remove plastic wrap.
- Use a spoon or spatula to create a clean edge along the side of the crust.
- Bake the crust in preheated oven for 9-12 minutes. Monitor carefully to prevent scorching.
- When tiny bubbles appear on the crust, remove from the oven and allow to cool.
- If using crust for baking a pie, slightly underbake the crust. It will continue to brown with additional baking.
Nutrition Facts : Calories 116, Fat 9.8, SaturatedFat 2.2, Cholesterol 6.8, Sodium 153.1, Carbohydrate 7.6, Fiber 1.1, Sugar 6.3, Protein 1
EASY PECAN SHORTBREAD COOKIES
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
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
PECAN SHORTBREAD COOKIE PIE CRUST
Make and share this Pecan Shortbread Cookie Pie Crust recipe from Food.com.
Provided by Bobbie
Categories Dessert
Time 25m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 2
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.
CARAMEL-PECAN COOKIE BUTTER BARS
These cookie butter bars were an instant hit in my house. I love cookie butter and thought this was another tasty way to use it. The cookies freeze well, too. -Sherry Little, Cabot, Arkansas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large bowl, cream butter, sugars and cookie butter until light and fluffy, 5-7 minutes. Beat in egg. Gradually beat in flour. Spread onto bottom of greased 13x9-in. baking pan. Sprinkle with pecans; press lightly into dough. Bake until edges are lightly browned, 15-20 minutes., Meanwhile, in a large saucepan, combine caramels and cream. Cook and stir over medium-low heat until caramels are melted. Remove from heat; stir in vanilla. Pour over crust. Cool completely in pan on a wire rack., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over bars; let stand until set. Cut into bars.
Nutrition Facts : Calories 285 calories, Fat 17g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 149mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 2g fiber), Protein 3g protein.
BISCOFF CREAM PIE
All the flavor of your favorite spiced shortbread cookies, thanks to a Biscoff cookie crust and a creamy, cookie butter filling. Plus, it's easy to make!
Provided by Lasheeda Perry
Categories dessert
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Pulse the cookies in a food processor until evenly and finely chopped (you should have about 2 cups of crumbs). Transfer to a medium bowl and stir in the melted butter until combined. Use the bottom of a measuring cup to press the crumbs firmly into the bottom and up the sides of a 9-inch pie plate. Bake until the crumbs have toasted and set, about 12 minutes. Transfer to a wire rack and let cool completely.
- Meanwhile, make the filling: Whisk together the egg yolks, cornstarch and 1/4 cup of the milk in another medium bowl until smooth and well combined. Set aside.
- Stir together the remaining 1 cup milk, the half-and-half, granulated sugar and salt in a large saucepan. Warm over medium heat until barely simmering. While whisking the egg yolks, slowly pour in the hot milk mixture. Transfer to the saucepan and cook over medium-low heat, whisking constantly, until the custard is very thick and smooth, about 5 minutes; it should be the consistency of a pudding. Whisk in the cookie butter spread, cream cheese, butter and vanilla until smooth.
- Strain the filling through a fine-mesh strainer into a third medium bowl. Transfer the filling to the cooled pie crust, spreading into an even layer with an offset spatula. Lightly press plastic wrap directly against the surface of the pie and refrigerate until chilled, about 2 hours, but preferably overnight.
- For the topping: Whisk the heavy cream, confectioners' sugar and vanilla in a large bowl until stiff peaks form. Transfer to a large piping bag fitted with a medium St. Honoré tip. Remove the plastic wrap from the pie, then pipe on the whipped cream and sprinkle with the crushed cookies. Cut the pie into wedges and serve chilled.
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