Pecanlogcookies Recipes

TENDER PECAN LOGS

Steps:

• In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Add the flour, beating on low speed just until combined. Stir in pecans. Cover and refrigerate for 30 minutes or until easy to handle., Shape 1/2 cups into 1/2-in.-thick logs. Cut logs into 2-in. pieces. Place 2 in. apart on greased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Roll warm cookies in confectioners' sugar; cool on wire racks.

PECAN COOKIES

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 LOG COOKIES

Steps:

• Preheat oven to 350°F Using food processor, finely grind pecans and set aside.
• Whisk flour, baking powder, and salt in medium bowl and set aside.
• Using electric mixer, mix butter and icing sugar on medium, until pale and fluffy (about 2 minutes).
• Add egg and vanilla, mix until combined.
• Reduce speed to low and add flour mixture and half of pecans, mix until just combined.
• Wrap dough in plastic and refrigerate until cold, about 30 minutes.
• Roll tablespoons of dough into 2" long logs. Roll logs in remaining pecans. Place on baking sheet lined with parchment paper, about 1" apart.
• Bake cookies about 14-15 minutes, rotating pan halfway through. Cookies should be pale golden and slightly cracked.
• Transfer to wire rack to cool, about 5 minutes.
• Sift icing sugar over cookies before serving.

PECAN BALLS (CHRISTMAS COOKIES)

Steps:

• Mix ingredients together until well blended.
• Hand form into small balls.
• Bake at 300° up to 15 minutes. (These will not brown).
• While balls are still warm, roll into powdered sugar.

BUTTER PECAN COOKIES

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.

BUTTER PECAN COOKIES

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.

BUTTER PECAN COOKIES

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 LOGS

Steps:

• Preheat oven to 350 degrees. Process pecans in a food processor until finely ground; set aside.
• Whisk flour, baking powder, and salt in a medium bowl; set aside. Put butter and confectioners sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Add egg and vanilla; mix until well combined. Reduce speed to low. Add flour mixture and half of the ground pecans; mix untiljust combined. Wrap dough in plastic; refrigerate until cold, about 30 minutes.
• Roll tablespoons of dough into 2-inch-long logs. Rolllogs in remaining pecans. Place on baking sheets lined with parchment paper, spacing about 1 inch apart.
• Bake cookies, rotating sheets halfway through, until pale golden and slightly cracked, 14 to 15 minutes. Transfer logs to wire racks to cool, about 5 minutes. Sift confectioners' sugar over cookies before serving, if desired. Cookies can be stored in airtight containers at room temperature up to 3 days.