BUTTER PECAN COOKIES
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
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
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.
RICOTTA COOKIES III
This is a delicious light & fluffy cookie with a hint of lemon in the frosting. The ricotta cheese gives them a heavenly texture.
Provided by Lisa
Categories World Cuisine Recipes European Italian
Time 30m
Yield 48
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the 1 cup of butter and sugar. Beat in the eggs, one at a time, then stir in the ricotta cheese and vanilla. Combine the flour, baking powder and baking soda, stir into the ricotta mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- To make the frosting warm the milk, 1/2 teaspoon of butter and shortening, in a small saucepan. Cook over medium heat, stirring occasionally until solids are melted. Remove from heat and gradually stir in the confectioners' sugar and lemon extract. Dip each cookie into the icing then dip in colored sugar or sprinkles.
Nutrition Facts : Calories 172.4 calories, Carbohydrate 28.4 g, Cholesterol 21.2 mg, Fat 5.5 g, Fiber 0.3 g, Protein 2.6 g, SaturatedFat 3.1 g, Sodium 80.3 mg, Sugar 18.3 g
RHUBARB COOKIES
We have two prolific rhubarb plants, so I'm always looking for new ways to use the harvest. The recipe for these soft, delicious cookies, flavored with coconut, was given to me by a friend. -Shauna Schneyder, Idaho Falls, Idaho
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in rhubarb and coconut. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar and vanilla. Spread over cookies.
Nutrition Facts : Calories 126 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 68mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
EASIEST EVER PB COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 45m
Yield 12 cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicone mat.
- With an electric mixer, beat together the peanut butter, brown sugar and egg until well combined. Stir in the chocolate chips with a wooden spoon.
- Lightly wet your hands and form the mixture into 12 balls. Place the balls about 1 inch apart on the baking sheet. Lightly wet the tines of a fork and press a criss-cross pattern into the top of each cookie. Lightly sprinkle them with flaky sea salt.
- Bake until just starting to brown, 12 to 15 minutes. Let sit for 5 minutes on the baking sheet, then remove to a rack to cool completely before eating.
BUTTER PECAN COOKIES
These Butter Pecan Cookies are a Swedish classic! A buttery, brown-sugar-rich shortbread dough, nestled under a pecan half. Only 6 ingredients! So easy.
Provided by Karen
Categories Dessert
Time 18m
Number Of Ingredients 6
Steps:
- In a large bowl or stand mixer, cream butter and brown sugar. Beat it for at least 2-3 minutes, stopping to scrape the sides and bottom.
- Add the egg yolk and beat well.
- Add the flour & salt. Mix until it forms a ball, scraping the sides and bottom of the bowl. When all the flour is incorporated, stop beating. (Over beating makes for a tough dough.)
- Cover the bowl and chill for about an hour. (If you are doubling the recipe, be sure to chill for more like 2-3 hours. They will bake flat if the dough is not cold. You can freeze the dough too, if you want.)
- Preheat your oven to 350 degrees F. Line 2 large baking sheets with silicone baking mats or parchment paper.
- Form the dough into 1 inch balls. Place on the cookie sheet with one inch of space in between each cookie.
- Flatten each ball once with a fork. If the fork is sticking, dip it in flour, then press on the cookie.
- Press a pecan on top, perpendicular to the fork marks.
- Bake at 350 for 6-8 minutes or until they are no longer shiny on the top or edges.* I don't let mine get brown, or if they do, it is a very small amount on the bottom edges.
Nutrition Facts : ServingSize 1 cookie, Calories 73 kcal, Fat 5 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 57 mg, Carbohydrate 7 g, Fiber 1 g, Sugar 3 g, Protein 1 g, TransFat 1 g, UnsaturatedFat 3 g
RICH BUTTER PECAN COOKIES
The taste is similar to a pound cake! Rich and buttery! For successful taste use only butter - no substitutes. A pretty cookie which is topped with chopped pecans. Our family has always used this recipe for parties, weddings, and holidays. It is different from the normal cookies and therefore, everyone asks for the recipe. It also makes a pretty presentation on a Christmas cookie tray.
Provided by Seasoned Cook
Categories Bar Cookie
Time 35m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Separate white of egg from yolk and set aside.
- Cream butter and sugar. Beat egg yolk with water and add to creamed butter mixture. Add vanilla, flour and salt.
- Lightly grease a cookie sheet. Patting dough with hands, thinly spread onto cookie sheet, covering only a three-fourth area of the sheet.
- Cut white of egg to keep it from being too stringy and smear over top of batter by hand. Sprinkle finely chopped pecans on top and press inches.
- Bake in a 350 degree oven for approximately 15 to 20 minutes until lightly browned on edges. Do not overcook. When cool, cut into squares.
Nutrition Facts : Calories 115.3, Fat 7.5, SaturatedFat 3.5, Cholesterol 19.4, Sodium 54.6, Carbohydrate 11.3, Fiber 0.5, Sugar 5.7, Protein 1.2
PECAN BUTTER COOKIES
Steps:
- Preheat the oven to 375 degrees. Butter 2 cookie sheets and set aside. Roast 3/4 cup of pecans in oven for 10 minutes or until they emit a good aroma. Remove from oven and cool to room temperature. When cooled, chop pecans with sugar in a food processor until finely ground. Add flour, butter, egg yolk and salt. If dough is too soft, add up to 1/4 cup more flour; otherwise work dough with your hands.
- Gather dough into a 1 1/2 inch round sausage, wrap in waxed paper and rest in fridge for 2 hours or overnight. Cut into 1/4inch rounds and set on baking sheet. Press a pecan half in center. Don't place cookies too closely together or they will run into each other as they spread during baking. Bake for 15 to 17 minutes or until the cookies' edges are golden brown. When they are baked they will give off a wonderful aroma. Remove baking sheets from oven and let cookies cool on sheets for 3 minutes. Then, remove them to a cookie rack to cool them further. Be careful when you handle these as they are very fragile.
CRISP BUTTER PECAN COOKIES
These crisp shortbread-like cookies from Sharon Crider are wonderful with a cup of coffee. "They're delicious and so easy to make."-Sharon Crider, Juction City, Kansas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 dozen.
Number Of Ingredients 4
Steps:
- In a small bowl, beat butter and pudding mix until smooth. Gradually beat in flour. Fold in pecans. Roll into 1-1/2-in. balls. , Place 2 in. apart on greased baking sheets; flatten to 1/2 in. with the bottom of a glass coated with cooking spray. , Bake at 375° for 10-13 minutes or until light golden brown. Remove from pans to wire racks.
Nutrition Facts : Calories 211 calories, Fat 15g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 241mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.
BUTTER-PECAN COOKIES
This cookie recipe goes back years and has remained a favorite, I sometimes add in tiny chocolate chips to the batter :)
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 20m
Yield 4 doz cookies (approx)
Number Of Ingredients 9
Steps:
- Set oven to 375 degrees.
- In a bowl, cream butter with sugars, until light and fluffy.
- Beat in eggs and vanilla.
- Combine dry ingredients; add to creamed mixture; mix well.
- Add in chopped pecans.
- Drop dough by teaspoons onto an ungreased cookie sheet.
- Bake for 10 minutes, or until lightly browned (don't overbake).
Nutrition Facts : Calories 1191.5, Fat 68.8, SaturatedFat 31.7, Cholesterol 227.8, Sodium 766.8, Carbohydrate 135.4, Fiber 4.5, Sugar 78.8, Protein 13.4
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- In a 300°F (149°C) oven, toast the chopped pecans on a large parchment paper or silicone mat-lined baking sheet for 15 minutes. Stir twice during this time. Turn oven off and set pecans aside.
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in eggs and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
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