Melt In Your Mouth Toffee Pecan Cookies Recipes

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. Refrigerate until chilled., Preheat oven to 350°. Roll into 1-in. balls and place on ungreased baking sheets. Bake 10-12 minutes or until set. Roll warm cookies in additional confectioners' sugar; cool completely on wire racks. Roll cooled cookies again in confectioners' sugar.

Steps:

• In a heavy saucepan, combine butter, white sugar, and brown sugar. Cook over medium heat, stirring constantly until mixture boils. Boil to brittle stage, 300 degrees F (150 degrees C) without stirring. Remove from heat.
• Pour nuts and chocolate chips into a 9x13 inch dish. Pour hot mixture over the nuts and chocolate. Let the mixture cool and break it into pieces before serving.

Steps:

• Preheat oven to 350*F.
• Mix butter, add cake mix, eggs & water. Mix well.
• Add toffee bits and pecans, mix by hand.
• Spoon onto ungreased cookie sheet and bake at 350 degrees for 10 minutes.
• Transfer to cooling rack.

Steps:

• 1. Cream together butter, yolks,vanilla and powdered sugar.
• 2. Gradually add cream of tartar, baking soda, and flour.
• 3. Roll into balls, place on cookie sheet and press down with fork.
• 4. Sprinkle with red and green sugar.
• 5. Bake at 350 degrees for 8 to 10 minutes.

Steps:

• 1. pre-heat oven to 350*F.
• 2. Mix butter, add cake mix, eggs & water. Mix well with hand mixer.
• 3. Add toffee bits and pecans, mix by hand. If you like lots of nuts, feel free to add 3/4 to 1 Cup of pecans.
• 4. Spoon onto ungreased cookie sheet and bake at 350* for 10 minutes for small cookies. For larger cookies bake for 12-13 minutes. Transfer to cooling rack. They won't look done, but when they cool, they solidify, still being a soft chewy cookie.

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.

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.