Pecan Weet Bix Cookies Recipes

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BUTTER PECAN COOKIES



Butter Pecan Cookies image

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

3/4 cup pecans
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar, plus more for coating
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour

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



Butter Pecan Cookies image

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

1-3/4 cups chopped pecans
1 tablespoon plus 1 cup butter, softened, divided
1 cup packed brown sugar
1 large egg, room temperature, separated
1 teaspoon vanilla extract
2 cups self-rising flour
1 cup pecan halves

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



Butter Pecan Cookies image

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

1 cup butter, softened
⅔ cup packed brown sugar
1 egg
2 cups all-purpose flour
½ teaspoon salt
1 ½ cups pecan halves

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

PECAN WEET-BIX COOKIES



Pecan Weet-Bix Cookies image

Make and share this Pecan Weet-Bix Cookies recipe from Food.com.

Provided by AlainaF

Categories     Dessert

Time 25m

Yield 32 cookies

Number Of Ingredients 8

125 g butter (4 oz.) or 125 g margarine (4 oz.)
1/2 cup sugar
1 egg
1 cup flour
3 tablespoons cornflour
6 Weet-Bix, crushed
1 teaspoon baking powder
pecan halves

Steps:

  • Cream the butter and sugar together until light and fluffy, then add all the dry ingredients excepts the pecan halves.
  • Roll into balls and place on greased cookie sheets, pressing a pecan half into each cookie center.
  • Bake at 350 degrees for 15 minutes.
  • Cool and serve.

Nutrition Facts : Calories 59.3, Fat 3.3, SaturatedFat 2, Cholesterol 14.2, Sodium 41.5, Carbohydrate 6.8, Fiber 0.1, Sugar 3.1, Protein 0.6

CHOCOLATE PECAN SANDWICH COOKIES



Chocolate Pecan Sandwich Cookies image

Provided by Molly Yeh

Categories     dessert

Time 2h30m

Yield Makes 18 to 20 cookies (9 to 10 sandwiches)

Number Of Ingredients 13

3/4 cup (70 grams) pecan halves (about 1/4 of a 10-ounce bag)
3/4 cup (98 grams) all-purpose flour
1/2 cup (20 grams) good quality unsweetened cocoa powder
3/4 teaspoon kosher salt
1/2 cup (113 grams) unsalted butter, softened
6 tablespoons (75 grams) granulated sugar, divided
1/2 teaspoon vanilla
1/2 cup (45 grams) rainbow sprinkles
Caramel filling, recipe follows
1/2 cup (113 grams) unsalted butter, softened
1/4 cup (75 grams) store bought caramel sauce
1 1/2 cups (180 grams) powdered sugar
A good pinch of kosher salt

Steps:

  • Preheat the oven to 325 degrees F.
  • Spread pecan halves on a parchment lined baking sheet in a single layer and bake for 10 to 12 minutes, or until roasty and fragrant. Remove from the oven and cool. Transfer the pecans to a cutting board and give them a rough chop. Allow chopped pecans to cool completely.
  • In a medium bowl, whisk together the flour, cocoa powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, half of the sugar (1/4 cup), and vanilla until pale and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl with a spatula and add the flour, cocoa powder and salt mixture. Mix on low until all of the dry ingredients are incorporated. Add the pecans and the sprinkles and mix until just combined.
  • Line a work surface with a large piece of parchment paper. Scrape the dough out onto the parchment paper and gather it together with your hands. Roll into a 6 1/2-inch-long log that is about 2 inches wide. Tightly wrap the dough in parchment paper, twisting the ends so it's airtight. Refrigerate until the dough is firm, for 2 hours or overnight.
  • Set an oven rack in the middle position. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
  • Spread the remaining granulated sugar on a plate and roll the log in the sugar to coat completely.
  • Slice the log into eighteen 1/4-inch discs and place them on the baking sheet evenly spaced apart. Bake in the center of the oven until the cookies are no longer shiny and slightly puffed; begin checking for doneness at 16 minutes. Let cool on the pans.
  • Using a 1/2-ounce scoop or a spoon, dollop about 1 tablespoon of the filling on the bottom of 12 of the cooled cookies. Sandwich with another half and smush lightly. Enjoy immediately or store in an airtight container on the counter until you eat them all.
  • Cream together butter and caramel until smooth. Add powdered sugar and salt and whip until combined and light and fluffy, 2 to 3 minutes.

PECAN COOKIES



Pecan Cookies image

Provided by Food Network

Categories     dessert

Yield A few dozen

Number Of Ingredients 6

1 cup brown sugar
1/2 cup butter
1 egg
1/2 teaspoon vanilla
1 cup sifted cake flour
1/2 cup broken pecan nut meats

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.

PECAN DOUBLE-CHIP COOKIES



Pecan Double-Chip Cookies image

I created this recipe one day when I decided to revise a family favorite. My kids loved the variation, and I've been making these cookies this way ever since.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 14

1 cup butter-flavored shortening
1 cup sugar
1/2 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1 cup milk chocolate chips
3/4 cup peanut butter chips
3/4 cup English toffee bits or almond brickle chips
3/4 cup sweetened shredded coconut
2/3 cup white baking chips

Steps:

  • In a large bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients. , Drop by 1/4 cupfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks.

Nutrition Facts : Calories 353 calories, Fat 21g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 182mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 2g fiber), Protein 4g protein.

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Top Asked Questions

How do you make Weet Bix cookies?
Weet-Bix cookies are a tasty wholegrain biscuit, great for the lunchbox or afternoon snack. Mix together Weet-Bix, rolled oats, flour, sugar, choc bits and apricots until well combined. Place margarine and golden syrup in a small saucepan and heat gently until melted. Mix bicarbonate of soda and water together then pour into margarine mixture.
What is Weetbix baking?
Weetbix is a breakfast favourite for many Kiwis and Aussies. Sometimes it is called Wheat Biscuits or in the UK Wheetabix. For more great ideas on baking with Weetbix, check out my collection of The Best Weetbix Recipes. Preheat the oven to 180 °C fanbake.
What can I make with Weet-Bix?
Weet-Bix berry smoothie Boost your morning smoothie with a Weet-Bix infused berry smoothie. This recipe from My Food Book is filled with strawberries, bananas and Greek yoghurt, it’s sure to set the morning pace. 5. No-bake Thermomix Weet-Bix slice If you have a Thermomix, you can make short work of this no-bake Weet-Bix slice.
How do you make Weet Bix with margarine?
Mix together Weet-Bix, rolled oats, flour, sugar, choc bits and apricots until well combined. Place margarine and golden syrup in a small saucepan and heat gently until melted. Mix bicarbonate of soda and water together then pour into margarine mixture.

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