Buttered Rum Pecan Cookies Recipes

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.

Steps:

• Combine the pecans and rum in a small bowl and let soak at least 30 minutes.
• Whisk the flour, nutmeg and salt in a medium bowl. Beat the butter and 1/2 cup confectioners¿ sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the pecan-rum mixture and the vanilla and beat until combined. Reduce the mixer speed to low and beat in the flour mixture, then increase the speed to medium high and beat until combined. Cover and refrigerate until firm, about 1 hour.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll tablespoonfuls of dough into 1-inch balls and arrange 1 inch apart on the prepared baking sheets. Bake until light golden, 20 to 25 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Put the remaining 1 cup confectioners¿ sugar in a medium bowl. Gently roll the cookies in the confectioners' sugar, returning to the racks as you go, then reroll the cookies to fully coat.

Steps:

• Heat oven to 325°.
• Combine butter and sugar in a large mixer bowl.
• Beat at medium speed, scraping the bowl often, until creamy, about 1 to 2 minutes.
• Reduce speed to low, add the flour, cornstarch and extract.
• Beat until well mixed, about 1 minute.
• Stir in pecans by hand.
• Shape level tablespoonfuls of dough into 1-inch balls.
• Place 2-inches apart onto ungreased cookie sheets.
• Bake for 14-16 minutes or until set, pale golden but not brown.
• Cool completely.
• Place powdered sugar in small bowl.
• Roll cookies in powdered sugar, turning carefully to coat both sides.

Steps:

• Heat oven to 325°F Lightly butter rimmed baking sheet. Whisk egg white until foamy in medium bowl. Whisk in 1/2 cup sugar, 1 teaspoon cinnamon, allspice and salt. Stir in pecans to coat. With slotted spoon, place pecans on baking sheet in single layer.
• Bake pecans 15 to 20 minutes or until rich golden brown, stirring once or twice. Cool completely. (Pecans can be made 3 days ahead. Cover and store at room temperature.).
• Wrap outside of 10-inch springform pan with heavy-duty foil. Combine shortbread crumbs, butter and 1 teaspoon cinnamon in medium bowl; press into bottom and 1/2 inch up sides of pan. Bake 10 to 12 minutes or until a shade darker and fragrant. Cool on wire rack.
• Beat cream cheese, 3/4 cup sugar, brown sugar and 1 teaspoon cinnamon in large bowl at medium-low speed until blended. Beat in eggs one at a time until just blended. Beat in rum and vanilla. Pour into crust. Place 16 spiced pecan halves around edge of batter. (Do not press into batter.) Place springform pan in large shallow roasting or broiler pan. Add enough hot water to come halfway up sides of springform pan.
• Bake 55 to 60 minutes or until edges are slightly puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cake from water bath; remove foil. Cool on wire rack to room temperature. Refrigerate overnight. Serve with additional spiced pecans. Store in refrigerator.

Steps:

• In a mixing bowl, cream butter and pudding mix.
• Gradually beat in flour.
• Fold in pecans.
• Roll into 1 1/2-inch balls.
• Place balls 2-inches apart on greased baking sheets.
• Flatten to 1/2-inch with a greased glass.
• Bake at 375 degrees Fahrenheit for 10 to 13 minutes or until light golden brown.
• Remove to wire racks.

Steps:

• Preheat oven to 350°.
• On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
• Cream butter and 1/3 cup sugar until light, about 1 minute.
• Beat in vanilla, salt, and flour, 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. Sprinkle with sugar.
• Bake until golden brown, about 15 minutes.
• Sprinkle with more sugar.
• Cool cookies on a wire rack.

Steps:

• Preheat oven to 350 degrees.
• Cream butter in large mixing bowl.
• Gradually add brown sugar and granulated sugar.
• Cream well.
• Add unbeaten egg yolk and vanilla and beat well.
• Blend in sifted flour to form a stiff dough.
• Shape dough into small balls.
• Place on greased cookie sheet. Flatten cookies with bottom of glass dipped in sugar.
• Bake at 350 degrees for 7-9 minutes, till golden brown (do not overbrown.) Cool before frosting.
• Garnish with pecan halves.