Cinnamon Toffee Pecan Cookies Recipes

Steps:

• Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until golden brown; cool.
• In small bowl, mix flour, baking soda and salt; set aside. In medium bowl, beat butter and shortening with electric mixer on medium speed until creamy. Gradually add granulated sugar and brown sugar, beating until smooth. Beat in egg and vanilla. On low speed, beat in flour mixture until blended. Stir in pecans and toffee candy.
• Line cookie sheets with cooking parchment paper. Onto cookie sheets, drop dough by 1/4 cupfuls 2 to 3 inches apart.
• Bake 17 minutes or until edges are lightly browned. Cool 2 minutes; remove from cookie sheets to cooling racks.

Steps:

• Preheat oven to 350°. In a large bowl, mix flour and confectioners' sugar; cut in butter until mixture is crumbly., Press into a greased 13x9-in. baking pan. Bake 15 minutes. Meanwhile, in a small bowl, mix egg, milk and vanilla. Fold in toffee bits and pecans. Spoon over crust. Bake until golden brown, 24-26 minutes. Refrigerate until firm. Cut into bars.

Steps:

• Adjust the oven rack to the middle position and preheat to 375 degrees F. Line 3 baking sheets with foil.
• Whisk together the flour, cinnamon, salt and baking soda in a medium bowl.
• Add the butter to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium-high speed until fluffy, about 2 minutes. Add the granulated sugar and brown sugar and beat on medium-high speed until pale and fluffy, about 4 minutes. Add the egg and beat until combined.
• With the mixer on low speed, gradually add the dry ingredients. Beat on low until just combined. Add the chopped chocolate toffee bars and pecans and stir to combine.
• Use a 1/3 cup measuring cup to scoop leveled mounds of cookie dough evenly spaced on the prepared baking sheets. Roll each mound into a ball. Transfer 1 baking sheet to the freezer and freeze until firm, about 20 minutes.
• Transfer the frozen baking sheet to the oven (meanwhile, transfer the second baking sheet to the freezer) and bake until the edges have melted and the center is still domed, about 10 minutes. Remove the sheet from the oven and bang it firmly on a work surface until a small ripple forms around the outer edge. Return it to the oven and bake until the center puffs up, 3 to 4 minutes. Remove the sheet from the oven and bang it again firmly on a work surface until the edges are rippled and golden brown and the center is soft. Let the cookies cool on the baking sheets, about 10 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining baking sheets, freezing the third baking sheet for 20 minutes while the second baking sheet is in the oven.

Steps:

• Make the dough: Heat the water to 100 degrees F in a bowl in the microwave. (It should feel warm but not too hot.) Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes.
• Meanwhile, whisk the flour, milk powder, fine salt and the remaining 2 tablespoons granulated sugar in a large bowl and make a well in the center. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the well and stir with a wooden spoon until the dough comes together into a shaggy ball.
• Turn the dough out onto a lightly floured surface, dust with more flour and knead, adding more flour as needed, until smooth but still slightly sticky, 2 to 3 minutes. Transfer the dough to a buttered bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
• Make the filling: Mix the granulated sugar, brown sugar and cinnamon in a small bowl. Turn out the dough onto a lightly floured surface, pat and roll out into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one long side. Sprinkle with the cinnamon sugar and lightly press into the butter. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
• Butter a 9-by-13-inch baking dish and lightly sprinkle with granulated sugar. Slice the dough log into 12 pieces and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight, then in the morning let stand at room temperature 2 hours before baking.
• Preheat the oven to 350 degrees F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes in the baking dish.
• Meanwhile, make the toffee-pecan sauce: Bring the butter, brown sugar, corn syrup, heavy cream and kosher salt to a boil in a saucepan. Reduce the heat to a simmer and cook until thickened, 8 to 12 minutes. Stir in the pecans. Cook, stirring, until coated, 1 to 2 minutes. Let cool 5 minutes, stirring occasionally, then pour over the rolls.

Steps:

• Combine flour, baking soda, and salt in a medium bowl; whisk until well combined.
• Place butter and brown sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add egg whites and vanilla extract, and beat for 1 more minute. Gradually add flour mixture to the bowl and mix until completely combined. Fold in pecans and toffee bits until all ingredients are well incorporated.
• Move the bowl to the refrigerator and chill for at least 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper and set aside.
• Scoop dough into heaping tablespoon-sized balls with a spoon or cookie scoop. Place dough balls about 2 inches apart on the prepared baking sheet and flatten just slightly with the palm of your hand.
• Bake in the preheated oven until edges are set and lightly browned, 10 to 12 minutes. Let cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.

Steps:

• Preheat the oven to 350 degrees F.
• Place the butter in a small saute pan and place over medium heat. Completely melt the butter, then cook until the butter is brown and smells nutty, an additional 3 to 4 minutes. Take off the heat and allow to cool.
• Place the granulated sugar and brown sugar in the bowl of a stand mixer. Pour in the cooled butter and beat on low to medium speed until smooth and fluffy, 3 to 4 minutes. Add the vanilla extract and eggs and continue to beat on low until the mixture is combined.
• Combine the flour, baking soda and salt in a separate bowl and slowly incorporate into the batter a little at a time. Beat until smooth. Fold in the butterscotch chips and pecans.
• Line 2 baking sheets with parchment. Using a 1-ounce scoop or a tablespoon measure, portion out the cookie dough, leaving 2 inches between each cookie. Sprinkle the cookies with salt and bake until golden brown, 10 to 12 minutes.