PECAN SHORTBREAD COOKIES RECIPE
Keep your holiday list short with just five ingredients in these pecan shortbread cookies. This Pecan Shortbread Cookies Recipe makes a delectable gift.
Provided by My Food and Family
Categories Baking Ingredients
Time 33m
Yield 30 servings, 2 cookies each
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Combine flour and cornstarch. Beat butter and 1 cup sugar in large bowl with mixer until light and fluffy. Gradually add flour mixture, mixing well after each addition. Add nuts; mix just until blended.
- Roll dough into 1-inch balls; place, 2 inches apart, on baking sheets. Flatten slightly with bottom of glass.
- Bake 13 min. or until centers are set and tops are lightly browned; cool on baking sheets 5 min. Add warm cookies, 1 at a time, to remaining sugar; turn to evenly coat both sides of each. Cool completely on wire racks.
Nutrition Facts : Calories 240, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
SNOWBALL COOKIES
Steps:
- Heat oven to 325°F.
- Process pecans in food processor until finely chopped. Transfer chopped pecans to bowl; stir in flour and salt. Set aside.
- Cream butter and granulated sugar in medium bowl 2 minutes or until fluffy. Beat in vanilla. Reduce speed to low; add nut mixture. Beat just until dough is combined.
- Working with 1 tablespoon dough, shape dough into 1-inch balls. Place, 1 inch apart, onto ungreased cookie sheets. Bake 16-18 minutes or until very lightly browned. Let cookies cool on cookie sheet 5 minutes; transfer to cooling rack to cool completely.
- Place powdered sugar into shallow bowl; roll cooled cookies in sugar to coat. Store in airtight container. If necessary, re-roll cookies in powdered sugar before serving.
Nutrition Facts : Calories 130 calories, Fat 10 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 50 milligrams, Carbohydrate 11 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
PECAN CRESCENTS
Pecan wedding cookies rolled in confectioner's sugar.
Provided by Cheryl
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 180.2 calories, Carbohydrate 11.9 g, Cholesterol 20.3 mg, Fat 14.3 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 5.4 g, Sodium 103.2 mg, Sugar 3 g
PECAN BALLS (CHRISTMAS COOKIES)
Make and share this Pecan Balls (Christmas Cookies) recipe from Food.com.
Provided by LiisaN
Categories Dessert
Time 30m
Yield 36-42 cookies
Number Of Ingredients 7
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.
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.
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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- Cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes.
- Add vanilla and beat on medium until incorporated. Gradually add the flour and beat on low speed until combined. Add pecans and beat until incorporated. Turn the mixer to high speed and beat for 2 minutes until dough becomes more breadcrumb like and less dry (You should be able to easily shape the dough into a ball using your hands).
- Line two half sheet baking pans with parchment paper or a silicone baking mat. Scoop out a tablespoon of dough and roll into a 1-inch ball with your hands and place an inch apart on the baking sheet. Once the baking sheet is full, transfer to the refrigerator and chill for one hour.
- Preheat oven to 350 F. Bake the cookies for 15-18 minutes, until they are golden brown on the bottom edges.
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- Preheat oven to 350°F. Place chopped pecans in a 9-by-13-inch metal baking dish. Roast in the oven until the pecans have a nutty aroma and are lightly toasted, 6 to 8 minutes. Remove and set aside to cool.
- Beat butter and sugar together until lightened and creamy. Scrape down sides of the bowl and add vanilla extract and salt; beat to combine. Add flour and cooled toasted pecans, and mix on low until incorporated, scraping down the sides of the bowl as needed.
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