Pecan Rounds Recipes

BUTTER PECAN ROUNDS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
• In a skillet over medium heat toast the pecans with 2 tablespoons of the butter, cooking for about 5 minutes. Sprinkle 1 1/2 tablespoons of the white sugar over the top.
• Cream 1/2 cup of the butter with the white and brown sugar. Beat in the egg and vanilla. Mix in the flour, baking soda and salt. Stir in the pecan mixture.
• Drop tablespoonfuls of dough onto the prepared baking sheets. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes until golden brown. Let cool and devour.

CRISP PECAN ROUNDS

Steps:

• In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in syrup. Add pecans. Shape into a 12-in. roll; wrap in plastic. Refrigerate for 4 hours or until firm. , Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets., For glaze, beat egg yolk and water. For topping, combine sugar and cinnamon. Brush glaze over cookies and sprinkle with cinnamon-sugar. , Bake at 325° for 20-25 minutes or until golden brown. Remove to wire racks to cool.

BUTTERY PECAN ROUNDS

Steps:

• Preheat oven to 325 degrees. Sift together flour and salt into a small bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 3 minutes. Mix in egg yolk until combined. Reduce speed to low. Add flour mixture;mix until combined. Mix in chopped pecans.
• Using a 1 1/4-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing about 3 inches apart. Press 1 pecan half into the center of each. Bake cookies, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Let cool completely on sheets on wire racks.

GRANDMA BLAIR'S PECAN CARAMEL ROLLS

Steps:

• In a mixing bowl, dissolve yeast with the warm water. Stir in 1/4 cup sugar, salt, 2 tablespoons margarine, egg, and 2 cups flour. Beat until smooth. With spoon or hand, work in enough remaining flour until the dough is easy to handle (if it becomes too sticky, dampen your hands with cold water). Place in a greased bowl. Cover tightly and refrigerate overnight (or, up to 4 to 5 days).
• Combine melted margarine, brown sugar, corn syrup and pecan halves. Pour into greased oblong 9 by 13-inch pan. Combine 1/2 cup sugar, and fresh ground cinnamon (sifted to take out the chunks). On floured board, roll out the dough into about a 9 by 15-inch shape. Spread sugar and cinnamon mix over the dough. Begin rolling the dough up tightly starting with the long side. Seal the edges when the dough is rolled. Cut into 1-inch slices and place in the 9 by 13-inch prepared pan. Cover with a damp cloth and let rise in a warm place until double in size (about 1 1/2 hours). Bake in a preheated 375 degree oven for 25 to 30 minutes. Remove from the oven and IMMEDIATELY turn upside down onto a platter.

CHEDDAR-PECAN CRISPS

Steps:

• In a large bowl, cream butter and cheese until light and fluffy. In another bowl, whisk flour, salt, garlic powder and cayenne; gradually beat into creamed mixture. Stir in pecans., Shape into eight 10-in. long logs. Wrap in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are crisp and lightly browned, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Refrigerate in airtight containers. Freeze option: Place wrapped logs in resealable plastic freezer bags; place in freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes.

BROWN SUGAR PECAN ROUNDS

Steps:

• Heat oven to 350.
• Mix brown sugar,margarine and egg.
• Stir in remaning ingredients.
• Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheet.
• Bake until set,12-15 minutes.