Pecan Wafer Cookies Recipes

Steps:

• In large bowl, beat all ingredients except pecans with electric mixer on medium speed until well mixed. Stir in chopped pecans.
• Place dough on 14-inch length of plastic wrap. Use wrap to shape dough into 12x2-inch log. Wrap in plastic wrap; refrigerate at least 2 hours until firm.
• Heat oven to 375°F. Cut dough into 1/4-inch slices with sharp knife. On ungreased cookie sheet, place slices 1 inch apart. Press 1 pecan half on each cookie.
• Bake 8 to 10 minutes or until edges begin to brown. Cool 1 minute; remove from cookie sheet to cooling rack.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at time, beating well after each addition. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in pecans. Shape into four 6-1/2-in. rolls; wrap each in plastic wrap. Refrigerate overnight. , Unwrap and cut into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 7-10 minutes or until lightly browned. Remove to wire racks to cool.

Steps:

• 1. Preheat oven to 350 degrees.Line cookie sheets with parchment paper or grease and flour well.Cream butter and sugar till light and fluffy.Beat in eggs one at a time.Sift flour,baking soda and salt together,add to creamed mixture and beat until smooth.
• 2. On prepared cookie sheets pipe out dough the size of a quarter.Sprinkle tops with chopped pecans and mash down a bit with your fingers.Bake one sheet at a time for 12-15 minutes turning half way through cooking time to ensure even browning.Cookies are done when very pale golden on the bottoms.Remove from oven,let set five minutes before removing from cookie sheet.Makes about 15 dozen
• 3. To make chocolate pecan wafers add 1/2 cup sifted cocoa and 1/4 cup cold water to the batter.Beat until well blended.To make half regular and half chocolate Divide batter in half and to half the batter add 1/4 cup sifted cocoa and 2 Tablespoons cold water mix well.Baking directions are the same.

Steps:

• Sprinkle pecans in ungreased skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool.
• Meanwhile, place cranberries in heatproof bowl; add enough boiling water to cover. Let stand 15 minutes; drain. Pat dry with paper towels.
• In large bowl, beat butter, cheese and salt with electric mixer on medium speed until blended. Gradually add flour, beating just until combined. Stir in cranberries and toasted pecans. Shape dough into 4 (12-inch) logs; wrap each in plastic wrap. Refrigerate at least 8 hours or up to 3 days.
• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Unwrap logs; cut into 1/4-inch slices. Place on cookie sheets. Bake 13 to 15 minutes or until lightly browned. Remove from cookie sheets to cooling racks; cool completely.

Steps:

• 1. Directions, again, but doesn't hurt to double check. Preheat oven to 350 degrees F. Line a 15" x 10" x 1" pan with Graham Cracker Crumbs (broken into quarters). Pan must have at least 1/2-inch raised sides to hold mixture together.
• 2. Bring Butter & Sugar to a full boil for 2 minutes. Remove from heat, stir in the Vanilla Extract, then add the Pecans & quickly spoon Hot Mixture evenly over graham crackers.
• 3. Bake 10 minutes. Remove immediately To wax paper to cool.