PECAN MELTAWAYS
This sweet, nutty pecan balls recipe is a tradition in our house at Christmastime, but the treats are delightful any time of the year. -Alberta McKay, Bartlesville, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 73 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTERY PECAN ROUNDS
Pecan halves hint at the rich flavor of these cookies. Butter brings out the nut's unique flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Sift together flour and salt into a small bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 3 minutes. Mix in egg yolk until combined. Reduce speed to low. Add flour mixture;mix until combined. Mix in chopped pecans.
- Using a 1 1/4-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing about 3 inches apart. Press 1 pecan half into the center of each. Bake cookies, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Let cool completely on sheets on wire racks.
BUTTER PECAN COOKIES
These cookies are very moist...my husband's favorite.
Provided by A. Peterson
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 24
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter, brown sugar and egg. Mix until well blended.
- Slowly add flour and salt and mix well. Cover and refrigerate for at least one hour.
- Preheat oven to 375 degrees F.
- Roll one inch pieces of dough into balls and place 2 inches apart on cookie sheets. Flatten balls with the bottom of a glass dipped in flour. Press a pecan into top of dough.
- Bake 10 to 12 minutes until lightly colored.
Nutrition Facts : Calories 178.6 calories, Carbohydrate 14.9 g, Cholesterol 28.1 mg, Fat 12.8 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 5.4 g, Sodium 107.8 mg, Sugar 6.2 g
PECAN COOKIES
Steps:
- Preheat oven to 350 degrees F. Cream together sugar and butter. Stir in 1 egg and add other ingredients. Drop from a teaspoon onto parchment-lined cookie sheets at least 3 inches apart. Bake for 8 to 10 minutes. Cookies will spread, will be thin and subject to sticking. Remove carefully while still a little warm.
POWDERED-SUGAR PECAN COOKIES
Provided by Molly O'Neill
Categories cookies and bars, dessert
Time 40m
Yield Thirty-two cookies
Number Of Ingredients 7
Steps:
- Put the pecans in a food processor and pulse until coarsely ground. Add the butter and pulse until combined. Mix in the sugar and vanilla. Add the flour and salt and pulse just to combine. Press the dough into a ball and wrap in plastic. Refrigerate just until firm or make up to 2 days ahead, but let stand at room temperature until pliable but still cold.
- Preheat the oven to 350 degrees. Using about 1 tablespoon of dough for each cookie, roll the dough into balls with your hands. Flatten with the palm of your hand to make mounds 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper. Bake until browned on the bottom, about 12 minutes. Let cool completely. Sift the confectioners' sugar over the cookies.
PECAN ROUNDS - COOKIES
These unique cookies use pecan paste, which you make by pureeing toasted pecans, as the base. Much less flour than regular cookies, and only one egg! They make fabulous gifts when stacked 4-5 high and tied with ribbon.
Provided by Jenius
Categories Dessert
Time 17m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- To toast pecan pieces: Spread nuts in single layer in shallow baking pan. Bake at 350°F for 5 to 10 minutes or until light golden brown; watch carefully and stir once or twice. Cool.
- Place nuts in food processor; cover. Process by pulsing with on/off action until paste forms (will appear grainy).
- Add butter, sugars, baking soda and baking powder; process just until combined.
- Add egg and vanilla; process just until combined.
- Add flour. Process by pulsing with on/off action just until combined.
- Transfer to large bowl. Cover; refrigerate for a minimum of 1 hour until firm.
- Heat oven to 375 Degrees F.
- Shape dough into 1-inch balls and roll in additional granulated sugar to coat. If you choose to use a cookie scooper, you must then hand-roll each ball for best, optimal results. It's worth the extra step; I've tried both ways!
- Place, 2 inches apart, on ungreased or Silpat-lined cookie sheets. Flatten slightly with bottom of glass, dipping in sugar to prevent sticking.
- Bake 7 to 9 minutes or until lightly browned. Remove from oven and immediately sprinkle additional granulated sugar over warm cookies for extra sparkle. Cool for 2 minutes; remove from cookie sheets. Cool on wire racks.
Nutrition Facts : Calories 73.2, Fat 4.5, SaturatedFat 1.5, Cholesterol 9.5, Sodium 33, Carbohydrate 7.8, Fiber 0.4, Sugar 4.5, Protein 0.9
BUTTER PECAN COOKIES
When my daughter was a teen, these butter pecan cookies earned her two blue ribbons from two county fairs. Then a few years ago, her own daughter took home a blue ribbon for the same cookie. Needless to say, these mouthwatering morsels are real winners!-Martha Thefield, Cedartown, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 233 calories, Fat 18g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 208mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
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BUTTERY PECAN ROUNDS • FAMILY AROUND THE TABLE
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Estimated Reading Time 5 mins
- Preheat oven to 325 degrees F. Line baking sheets with silicone baking mats or parchment paper and set aside.
- Into a second bowl combine butter and sugar with an electric mixer on medium for 3 minutes until mixture is creamy. Mix in egg yolk until combined. Reduce to low speed. Add flour mixture and mix until just combined. Fold in pecans.
- Using a small cookie scoop, drop batter onto prepared baking sheets, spacing 3 inches apart. Press one cinnamon pecan onto the top of each mound. Bake in preheated oven until golden around the edges, about 12 to 15 minutes. Let cool 10 minutes on baking sheet before removing to cooling rack to cool completely. Store in an airtight container up to 3 days.
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