Bulgarian Orehovki Little Pecan Cookies Food

MYRNA'S HUNGARIAN PECAN COOKIES

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.

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.

BULGARIAN OREHOVKI- LITTLE PECAN COOKIES

Steps:

• Beat the egg white with the salt using electrical mixer until stiff.
• Stir in with a spoon the rest of the ingredients . Spoon the mixture on greased cookie sheet or parchment paper.
• Bake at 355F (180C) for about 10 minute This batch makes 16-20 cookies.
• Enjoy!

LITTLE COWPOKE COOKIES

Steps:

• I TRY USING ORGANIC WHENEVER POSSIBLE. I FEEL THIS CHANGES THE FLAVOR AT BIT.
• Pre-heat oven to 350 degrees F.
• In very large bowl add brown sugar and granulated (white) sugar.
• Cut butter in slices to make it easier to mix with dry ingredients. Then add slices of butter to brown and white sugar. Do not melt butter.
• Using a whisk whisk the 2 eggs until well mixed then add to the sugars and the butter slices.
• Add the real vanilla (Not imitation) to the large bowl.
• Add flour, baking soda, salt and oats. No need to sift.
• Add coconut.
• While chopped walnuts are still in the unopened bag smash them with your fist or heel of your hand so that there are very small pieces then add to the large bowl.
• Using a hand mixer mix until your mixer starts to get bogged down or can't turn in the dough. Then use a fork to mix ingredients well making sure all ingredients are mixed thoroughly.
• Using your hands make small 1 in balls rolling tightly in your hand.
• Place up to 15 dough balls on light colored (as opposed to the darker cookie sheets) and bake for 12 minutes give or take a minute or two due to not all ovens being exactly a like.
• Cool cookies on parchment paper and NOT on cooling racks.
• Store cookies in large plastic container to keep fresh for up to a week.

SIMPLE LITTLE COOKIES

Steps:

• Preheat oven to 350°F.
• Lightly butter a large cookie sheet, or -- better -- line it with parchment paper.
• Cream the butter and honey.
• Beat in the egg and almond extract.
• Stir in the oat flakes, coconut and almonds.
• Let the dough sit for 5 minutes before spooning it out.
• Use a melon-baller or spoon to press the mixture against the side of the bowl, then slide the cookie gently onto the cookie sheet.
• Bake for 8 to 10 minutes, until just lightly browned around the edges.
• Remove to a rack to cool.