Pecancreammints Recipes

CANDIED PECANS

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix sugar, cinnamon, and salt together in a bowl.
• Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.
• Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.

CREAM CHEESE MINTS

Steps:

• In a large bowl, combine cream cheese, butter, and confectioner's sugar. Mix in peppermint oil. Color as desired with food coloring paste, or leave white.
• Roll mixture into small balls, and place on waxed paper. Flatten with a fork dipped in confectioners' sugar. Let dry for about 2 hours on waxed paper, then freeze or refrigerate.

PECAN CRESCENTS

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Cream butter or margarine, gradually adding confectioners' sugar and salt. Cream until light and fluffy.
• Stir in pecans and vanilla. Add flour gradually. Mix well. Shape dough into crescents using a teaspoon full for each crescent. Place on ungreased cookie sheet and bake 15-30 minutes. Do not brown. Let cool slightly, then roll cookies in additional confectioners' sugar.

PEPPERMINT CREAMS

Steps:

• Sieve the icing sugar into a large bowl. Add a little of the egg white and a few drops of the peppermint essence and mix really well. You want the mixture to come together as a soft dough, so keep adding a little egg white until this starts to happen (you might not need to use all of it). Taste the mixture and add more peppermint essence if desired.
• Divide the mixture into 20 small balls, then flatten them gently with your fingertips into discs.
• Place baking parchment on a large board or tray and space out the discs. Meanwhile, tip the chocolate into a microwavable bowl and heat in 30 second intervals in the microwave until melted, stirring after each blast. Once melted, leave the chocolate to cool for 5-10 mins then carefully dip the peppermint creams in the melted chocolate until they are half coated. Lay them back on the baking parchment to set for 3-4 hours or overnight.

CREAM CHEESE MINTS

Steps:

• In food processor, place cream cheese, butter and powdered sugar. Cover; process, using on-and-off pulses, until mixture comes together into a ball. Add mint extract; process just until incorporated.
• Place dough on work surface sprinkled with additional powdered sugar. Add a few drops food color to center of dough; knead until dough is evenly tinted. Roll dough into ropes; cut into small pieces. Roll each piece into a ball; place on waxed paper.
• Flatten each ball with a fork. Let stand 2 hours or until dry.

PECAN CREAM MINTS

Steps:

• Combine egg white, mint, and cream, and gradually add sugar until you can roll the mixture out on wax paper; roll to about the size of a pencil.
• Slice your roll and press a pecan half into each slice.
• Let sit until they are firm and dry on the outside (about a day).

BUTTER CREAM MINTS

Steps:

• Cream the butter in a large mixing bowl with an electric mixer on low speed until it is soft and fluffy. Add the sugar and the mint extract and beat at low speed until the mixture is thick, creamy, and smooth. Scrape down the sides of the bowl.
• Cut 2 large sheets of plastic wrap and place on your work surface. Divide the mixture into 2 equal portions and place each on the plastic sheets. Roll the mixture into the plastic wrap, forming it into logs about 1/2-inch in diameter. Wrap the plastic wrap securely around the logs and chill for 4 hours.
• Pinch off about a rounded teaspoon of the butter cream and shape into 1-inch balls. Place the balls on parchment or waxed paper and flatten with the tines of a fork. Refrigerate in layers of parchment paper in an airtight container until ready to serve. Mints will keep for up to 1 week.

THE BEST PECAN MELTAWAYS EVER!

Steps:

• In a large bowl, cream the butter, confectioners' sugar and vanilla until light and fluffy.
• In a separate bowl, combine the flour and salt; gradually add to the creamed mixture and mix well.
• Stir in the pecans.
• Refrigerate dough until chilled.
• WHEN READY TO BAKE: Preheat oven to 350ºF.
• Roll into one inch balls and place on ungreased baking sheets.
• Bake at 350ºF for 10-12 minutes or until set.
• Roll warm cookies in additional confectioners' sugar; cool completely on wire racks.
• Roll cooled cookies again in additional confectioners' sugar.

CREAMY PASTEL MINTS

Steps:

• Place cream cheese in a bowl; let stand at room temperature to soften slightly. Stir in extract until blended. Tint mixture pink or red as desired. Gradually mix in half of the confectioners' sugar., On a work surface, knead in remaining confectioners' sugar until smooth. Divide mixture into three portions; roll each to 1/4-in. thickness. (Flour or additional confectioners' sugar is not necessary for rolling.), Cut candy with a 1-in. heart-shaped cookie cutter. Store between layers of waxed paper in an airtight container in the refrigerator.

PEPPERMINT CREAM CHEESE MINTS

Steps:

• In a large saucepan over medium-low heat, blend together cream cheese and butter.
• Slowly add powdered sugar, stirring well between each addition.
• Stir in peppermint extract.
• If you want to add color to your mints, you can either add all six drops to the full mixture, or divide the mixture in half and only add three drops to one half and leave the other half white.
• Make 1 inch balls of the mixture and press onto wax paper or parchment paper with the bottom of a glass dipped in powdered sugar.
• You can use a 2" cookie press to press them.
• I just press them with my fingers.
• Let cool for four hours uncovered.
• Store in the refrigerator or freezer.