Pecan Rye Cookies Recipes

Steps:

• Preheat oven to 350 degrees.
• Lightly grease 2 baking sheets. In the bowl of a mixer, combine the butter and vanilla. Add 1/2 cup of the sugar, then slowly add the flour and pecans and mix just until combined. Use your hands to roll the dough into balls about 3/4-inch in diameter, and arrange them on the baking sheets. Bake 15 to 20 minutes, until golden brown. Meanwhile, spread the remaining confectioners' sugar out on a plate. When the cookies are done, remove from the oven, let cool 3 to 5 minutes, and then roll each cookie in the sugar until coated, letting each rest in the sugar for a minute to absorb it. Let cool completely on wire racks, then store in airtight containers.

Steps:

• Prepare all ingredients and preheat the oven to 180C /350 F. Grease or line with parchment paper two baking sheets.
• Start by whisking together (in a medium size bowl) all the dry ingredients: the flour, the rye and the barley flakes, most of the pecans chopped and toasted, baking soda, and the salt. Leave a handful of pecans to put on top of each cookie.
• In a separate large bowl, blend together the soft butter and the cane sugar using a hand electric mixer. Add the egg and the coconut blossom nectar. Continue to mix/beat until nice and smooth.
• Add the dry ingredients to the butter mixture and mix until well incorporated. I used a wooden spoon.
• Using an ice cream scoop, scoop equal amounts of batter and place on baking sheet leaving some space (approx 1 inch) in between each cookie.
• Flatten the cookies/batter slightly and top up with the remaining chopped pecans.
• Place in the oven and bake for 13 minutes. You may need to bake them in batches so allow cookies to cool slightly when taking them out of the oven and then transfer them to a cooling rack to cool completely.

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.