PECAN SANDIES COOKIES
Whenever Mother made these cookies, there never seemed to be enough! Even now when I make them, they disappear quickly. These melt-in-your mouth treats are great with a cold glass of milk or a steaming mug of hot chocolate. -Debbie Carlson, San Diego, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 300°. In a large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans. , Roll dough into 1-in. balls. Place on ungreased baking sheets and flatten with fingers. , Bake 20-25 minutes or until bottom edges are golden brown. Cool on a wire rack. When cool, dust with confectioners' sugar.
Nutrition Facts : Calories 118 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 49mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
BAKED CRANBERRY PECAN SAUCE
Kathy Olsen of Provincetown, Massachusetts says, "We live in cranberry country and are always looking for good recipes to use them. This dish is perfect for Thanksgiving Day."
Provided by Taste of Home
Time 30m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine all ingredients. Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until cranberries are tender. Serve warm or cold. Refrigerate leftovers.
Nutrition Facts : Calories 329 calories, Fat 16g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 43mg sodium, Carbohydrate 49g carbohydrate (43g sugars, Fiber 4g fiber), Protein 2g protein.
BEST PECAN SANDIES
These pecan cookies have been a Christmas tradition in my family for years. It's something I look forward to every year, but you don't have to wait for the holidays to enjoy these cookies.
Provided by Jessica Chaney Root
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 5h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spread pecans out on a baking sheet.
- Bake pecans in the preheated oven until fragrant and lightly toasted, 5 to 10 minutes. Cool completely and chop in a food processor.
- Beat butter in a large bowl with an electric mixer until creamy. Add sugar and beat until light and fluffy; beat in egg yolk, vanilla extract, and salt. Slowly mix pecans into butter mixture. Stir flour into pecan mixture until dough begins to come together.
- Roll the dough into a ball and divide it in half. Roll each dough half into a 1 1/2-inch thick log. Wrap each log in wax paper and refrigerate, 4 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Unwrap dough logs and cut into 1/3-inch thick slices. Transfer slices to the prepared baking sheet.
- Bake in the preheated oven until golden around the edges, 12 to 15 minutes.
Nutrition Facts : Calories 307.2 calories, Carbohydrate 27.5 g, Cholesterol 57.7 mg, Fat 21.2 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 10.3 g, Sodium 158.5 mg, Sugar 12.9 g
CRAZY YUMMY CRANBERRY PECAN COOKIES WITH ORANGE GLAZE
Cranberries, oats, pecans and orange glaze. So good!
Provided by Dion
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 50m
Yield 48
Number Of Ingredients 15
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Sift the flour, baking soda, and salt together in a bowl.
- In a large bowl, beat together the butter, white and brown sugars, and vanilla extract with an electric mixer until the mixture is creamy and well blended. Beat in eggs, one at a time, and then gradually beat in the flour just until the mixture makes a soft dough. Stir in the pecans, rolled oats, and cranberries, and drop by heaping spoonfuls onto ungreased baking sheets.
- Bake in the preheated oven until the cookies are set and the edges are slightly brown, 10 to 12 minutes. Let the cookies cool for 1 minute on baking sheets before removing to wire racks to finish cooling. Glaze cookies while still a little warm.
- Place the confectioners' sugar and orange juice in a microwave-safe bowl, and stir to dissolve the sugar. Stir in the orange zest and butter, and microwave on medium power until the butter melts and the mixture is warm, about 30 seconds. Stir the warm glaze until smooth, and drizzle over cookies.
Nutrition Facts : Calories 131.2 calories, Carbohydrate 18.6 g, Cholesterol 18.6 mg, Fat 6.1 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 2.8 g, Sodium 107.8 mg, Sugar 12.1 g
CRANBERRY PECAN TASSIES
A traditional pecan tassie is a small tart with nuts. This holiday version adds cranberries. How festive! -Peggy West, Georgetown, Delaware
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 30 minutes or until firm enough to shape., Preheat oven to 325°. Shape dough into 1-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up sides of cups., In a small bowl, beat egg, brown sugar, melted butter and orange zest until blended. Stir in pecans. Spoon 1-1/2 teaspoons filling into each cup; top with cranberries., Bake 20-25 minutes or until crust is golden and filling is set. Cool in pans 2 minutes. Remove to wire racks to cool.Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts : Calories 113 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 50mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CRANBERRY PECAN SANDIES
Make and share this Cranberry Pecan Sandies recipe from Food.com.
Provided by Vino Girl
Categories Dessert
Time 34m
Yield 30-36 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Combine bread mix, butter, egg and orange juice. Stir in chopped pecans.
- Roll into 1 inch balls.
- Place 2 inches apart on ungreased baking sheets.
- Flatten each cookie with the bottom of a glass, coated with nonstick cooking spray.
- Press a pecan half into each cookie.
- Bake for 12-14 minutes or until lightly browned.
- Cool one minute, then remove to wire racks.
- Whisk glaze ingredients in a small bowl; drizzle over cookies.
Nutrition Facts : Calories 74.4, Fat 6.2, SaturatedFat 2.2, Cholesterol 15.2, Sodium 24.2, Carbohydrate 4.7, Fiber 0.4, Sugar 4.2, Protein 0.6
PECAN SANDIES
These melt-in-your mouth pecan sandies are way better than their store-bought cookie counterparts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 30m
Yield Makes 18
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy; beat in vanilla and salt. With mixer on low, gradually add flour, beating just until combined. Fold in pecans.
- Roll dough into 1 1/2-inch balls, and place on 2 baking sheets, 2 inches apart. With the dampened bottom of a glass, lightly flatten each ball.
- Bake until cookies are golden brown, 15 to 17 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool.
Nutrition Facts : Calories 135 g, Fat 9 g, Protein 1 g
CRANBERRY PECAN PIE
I first prepared this pie at Thanksgiving to share with my co-workers. It was such a success! Now I freeze cranberries while they are in season so that I can make it year-round. -Dawn Liet Hartman, Mifflinburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Beat shortening and buttermilk until blended. Gradually add water, beating until light and fluffy. Beat in flour and salt. Shape into a disk. Wrap in plastic; refrigerate 4 hours or overnight. , Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge., In a large bowl, whisk first 5 filling ingredients until blended. Stir in cranberries and pecans. Pour into crust., Bake on a lower oven rack 10 minutes. Reduce oven setting to 350°; bake until filling is almost set, 35-40 minutes. Cool completely on a wire rack. Refrigerate, covered, overnight before serving. If desired, serve with whipped cream.
Nutrition Facts : Calories 514 calories, Fat 27g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 250mg sodium, Carbohydrate 68g carbohydrate (52g sugars, Fiber 3g fiber), Protein 5g protein.
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