PECAN CUTOUT COOKIES
My husband's grandmother made these buttery cookies using a star cutter. I've never tasted a cookie quite like it, so nutty and flavorful. -Louise Reisler, Bonduel, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 4 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. Place pecans and 1/2 cup sugar in a food processor; process until pecans are finely ground. Transfer to a large bowl., Stir flour and remaining sugar into pecan mixture; cut in butter until crumbly. Transfer mixture to a clean work surface; knead gently to form a smooth dough, about 2 minutes. (Mixture will be very crumbly at first, but will come together and form a dough as it's kneaded.) Divide dough in half., On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 10-12 minutes or until edges begin to brown. Cool on pans 5 minutes. Meanwhile, in a shallow bowl, mix vanilla sugar ingredients until blended., Dip warm cookies in vanilla sugar to coat; cool completely on wire racks. Store in airtight containers.
Nutrition Facts : Calories 109 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 34mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
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.
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.
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
BROWN SUGAR-PECAN SHORTBREAD COOKIES
Lovers of pecan sandies will adore these crisp, buttery treats that are a cinch to put together. The recipe is an adaptation of one developed by Dorie Greenspan for her book, "Baking: From My Home to Yours." Not fond of pecans? Try hazelnuts or almonds instead.
Provided by The New York Times
Categories cookies and bars, dessert
Time P2DT45m
Yield Makes 42 cookies
Number Of Ingredients 8
Steps:
- Sift together the flour, cornstarch, salt and clove.
- Using a mixer fitted with a paddle, beat the butter and sugar on medium speed until smooth, about 3 minutes. Stop the mixer to scrape down the sides. Add the dry ingredients and mix on low speed just until incorporated. Add the pecans and mix just until combined.
- Place the dough on a sheet of plastic wrap. Cover with another sheet of plastic and shape into a square. Refrigerate for 30 minutes. Roll the dough between the plastic to 1/4-inch thick, and into a 9 1/2 x 11-inch rectangle. Refrigerate for at least 1 1/2 hours, or up to 2 days.
- Position two oven racks so they divide the oven into thirds. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Discard the plastic sheets from the dough. Trim the edges to form a 9 x 10.5/2-inch rectangle, then cut the dough into 1 1/2-inch squares. Place the squares on the baking sheets, then, with a fork, pierce each cookie twice all the way through. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back after 9 minutes. If desired, dust the cookies with confectioners' sugar while still hot. Transfer to a rack to cool.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 16 milligrams, Sugar 4 grams, TransFat 0 grams
PECAN SUGAR COOKIES
These make a light crisp sugar cookie and can be dipped in melted chocolate for something a little different. The recipe was printed in the Fall 2008 of Penzeys Spice Magazine.
Provided by PaulaG
Categories Dessert
Time 30m
Yield 70-80 cookies
Number Of Ingredients 9
Steps:
- In a large mixing bowl cream together the butter and sugar until light yellow; beat in eggs and vanilla.
- Mix the flour together in a medium size bowl with baking powder and salt; add the flour mixture a third at a time to the creamed mixture blending well after each addition.
- Fold in the chopped pecans and with lightly floured hands divide the dough in thirds and shape into logs about 10 to 12 inches in length.
- Wrap each log in wax paper and refrigerate for 2 hours; slice the rolls of dough ito 1/4 inch slices and place on parchment lined cookie sheets.
- Bake in a 375 degree oven for 8 to 10 minutes or until browned around the edges.
- Remove cookies to cooling rack and allow to cool completely. When cool, melt the dipping chocolate in top of a double boiler and dip the cookies into the melted chocolate, place on wax paper to set.
Nutrition Facts : Calories 62.1, Fat 3.9, SaturatedFat 1.8, Cholesterol 12.3, Sodium 44.5, Carbohydrate 6.2, Fiber 0.3, Sugar 3, Protein 0.8
TOASTED-PECAN BUTTER COOKIES
These rich, crisp, delicate cookies owe their crumbly texture to confectioners' sugar. Pecans enhance their buttery flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Break each pecanhalf into 2 or 3 pieces. Cream butter and sugar with a mixer until pale. With mixer running, add vanilla and salt, then reduce speed to low. Gradually add flour, beating until just incorporated. Stir in pecans until distributed evenly. Cover dough, and refrigerate until firm, 15 minutes(or overnight; let dough come to room temperature before using).
- Drop 2-tablespoon scoops of dough onto baking sheets, 2 inches apart. Bake, rotating sheets halfway through, until edges of cookies are golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to wire racks, and let cool. Dust with confectioners' sugar just before serving.
POWDERED-SUGAR PECAN COOKIES
Provided by Molly O'Neill
Categories cookies and bars, dessert
Time 40m
Yield Thirty-two cookies
Number Of Ingredients 7
Steps:
- Put the pecans in a food processor and pulse until coarsely ground. Add the butter and pulse until combined. Mix in the sugar and vanilla. Add the flour and salt and pulse just to combine. Press the dough into a ball and wrap in plastic. Refrigerate just until firm or make up to 2 days ahead, but let stand at room temperature until pliable but still cold.
- Preheat the oven to 350 degrees. Using about 1 tablespoon of dough for each cookie, roll the dough into balls with your hands. Flatten with the palm of your hand to make mounds 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper. Bake until browned on the bottom, about 12 minutes. Let cool completely. Sift the confectioners' sugar over the cookies.
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