Pecan Drops Recipes

Steps:

• Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt. In a medium bowl, using a mixer, beat butter and sugars until pale and fluffy, 4 minutes. Add vanilla and eggs and beat until combined. Add flour mixture and beat until just combined. Mix in chocolate chips and pecans.
• Drop dough in 2-tablespoon-size balls on parchment-lined baking sheets about 2 inches apart. Bake until cookies are golden around the edges but still soft in the center, 12 to 14 minutes. Let cool on sheets 1 to 2 minutes, then transfer to wire racks and let cool completely.

Steps:

• 1. In a bowl stir cereal and pecans.Mix well. Place peanut butter and chocolate morcels in a small bowl to microwave. Heat on high for 2 minutes, stirring halfway through cooking. After cooking, stir morcels until smooth.Pour over cerael and pecans. Mix well. Drop by rounded tablespoons onto cookie sheet lined with wax paper. Chill until set, approximately 15 minutes. Store at room tempature.

Steps:

• Preheat over to 325.
• Mix together all ingredients.
• Drop by teaspoonful on ungreased cookie sheets.
• Bake 15-20 minutes until delicate brown color.
• If you like dust lightly with powdered sugar when cool.

Steps:

• Preheat oven to 350°F. Line 2 baking sheets with parchment. Mix first 3 ingredients in bowl. Whisk sugar and butter in large bowl, 1 minute. Whisk in egg and vanilla. Stir in dry ingredients, then raisins and nuts. Drop dough by rounded teaspoonfuls onto sheets. Bake about 12 minutes. Transfer parchment to racks; cool.

Steps:

• 1. Preheat oven to 325. Cream margarine and shortening together until smooth.
• 2. Gradually beat in sugar. Stir in flour. Add vanilla and pecans. Mix well.
• 3. Drop by spoonfuls onto ungreased cookie sheet. Bake 15-20 minutes or until light brown. Makes 4 dozen.

Steps:

• Coat 16 cups of two 12-cup mini muffin tins with cooking spray. Bring sugar and corn syrup to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook, swirling occasionally, until mixture just starts to turn golden around edge.
• Stir in pecans. Cook, stirring occasionally, until mixture is pale amber, about 8 minutes. Working quickly, spoon caramel into muffin cups (about 1 tablespoon each), and immediately sprinkle with salt. Let cool completely. Remove from tins. (You may need to bang the tins to release.)

Steps:

• Beat sugar and margarine in small bowl with electric mixer on medium speed until light and fluffy. Add egg product and vanilla; beat 1 minute. Add flour; mix well. Cover and refrigerate 1 hour.
• Preheat oven to 350°F. Shape dough into 36 balls, each about 1-1/4 inches in diameter; roll in pecans, pressing into dough. Place, 2 inches apart, on greased baking sheets. Indent center of each ball with thumb or back of wooden spoon. Bake 10 minutes; remove from oven.
• Spoon 1/4 tsp. jam into each cookie indentation. Bake an additional 2 to 5 minutes or until lightly browned. Remove to wire racks. Cool completely. Store in tightly covered container at room temperature.

Steps:

• In a 15x10x1-in. baking pan, combine pecans and butter. Bake at 250° for 20-30 minutes, stirring every 10 minutes., Remove from the oven; transfer to a bowl. Add candy coating and stir until evenly coated. Drop by rounded teaspoonfuls onto waxed paper. Cool completely. Store in an airtight container.