Butter Pecan Cookies Recipe 465 Food

BUTTER PECAN COOKIES

Steps:

• Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
• With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
• Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
• Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

BUTTER PECAN COOKIES

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.

BUTTER PECAN COOKIES

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.

BUTTER PECAN COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream butter in large mixing bowl.
• Gradually add brown sugar and granulated sugar.
• Cream well.
• Add unbeaten egg yolk and vanilla and beat well.
• Blend in sifted flour to form a stiff dough.
• Shape dough into small balls.
• Place on greased cookie sheet. Flatten cookies with bottom of glass dipped in sugar.
• Bake at 350 degrees for 7-9 minutes, till golden brown (do not overbrown.) Cool before frosting.
• Garnish with pecan halves.

PECAN BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees. Butter 2 cookie sheets and set aside. Roast 3/4 cup of pecans in oven for 10 minutes or until they emit a good aroma. Remove from oven and cool to room temperature. When cooled, chop pecans with sugar in a food processor until finely ground. Add flour, butter, egg yolk and salt. If dough is too soft, add up to 1/4 cup more flour; otherwise work dough with your hands.
• Gather dough into a 1 1/2 inch round sausage, wrap in waxed paper and rest in fridge for 2 hours or overnight. Cut into 1/4inch rounds and set on baking sheet. Press a pecan half in center. Don't place cookies too closely together or they will run into each other as they spread during baking. Bake for 15 to 17 minutes or until the cookies' edges are golden brown. When they are baked they will give off a wonderful aroma. Remove baking sheets from oven and let cookies cool on sheets for 3 minutes. Then, remove them to a cookie rack to cool them further. Be careful when you handle these as they are very fragile.

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.

BUTTER-PECAN COOKIES

Steps:

• Set oven to 375 degrees.
• In a bowl, cream butter with sugars, until light and fluffy.
• Beat in eggs and vanilla.
• Combine dry ingredients; add to creamed mixture; mix well.
• Add in chopped pecans.
• Drop dough by teaspoons onto an ungreased cookie sheet.
• Bake for 10 minutes, or until lightly browned (don't overbake).

BUTTER PECAN SHORTBREAD COOKIES

Steps:

• Line a cookie sheet with parchment paper or silicon mat.
• In a large bowl with an electric mixer or a food processor, beat together butter and brown sugar until creamy.
• Add flour, ground pecans, vanilla and salt and beat just until it forms a smooth dough.
• Wrap dough in plastic wrap and refrigerate for 30 minutes to 1 hour to allow it to firm up just enough to shape.
• Preheat oven to 325 degrees F (160 degrees C).
• By hand, roll dough into 1-inch balls.
• Place them on the prepared cookie sheet and flatten very slightly (to about 1/2-inch thickness) with the bottom of a glass that has been dipped in flour to prevent the dough from sticking to the glass (If you have a cookie stamp, you can use it to flatten the cookies instead of the glass).
• Place in the oven and bake for 12 minutes or until set and very lightly browned on the bottom.
• Remove from pan and let cool on a rack.

BUTTER PECAN COOKIES

Steps:

• Preheat oven to 350°.
• On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
• Cream butter and 1/3 cup sugar until light, about 1 minute.
• Beat in vanilla, salt, and flour, just until dough comes together.
• Fold in pecans.
• Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar.
• Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass. Sprinkle with sugar.
• Bake until golden brown, about 15 minutes.
• Sprinkle with more sugar.
• Cool cookies on a wire rack.

BUTTER PECAN COOKIES

Steps:

• Cream cake mix, eggs, vanilla and margarine together with mixer.
• Stir in brickle chips and pecans.
• Drop onto greased or parchment-lined cookie sheet.
• Bake at 350 degrees F for about 10 minutes.
• Let cool for 2-3 minutes.
• Transfer cookies to cooling rack.

BUTTER PECAN COOKIES

Steps:

• In the bowl of a stand mixer with the paddle attachment, cream butter, then add brown sugar.
• Process until the ingredients are well mixed, about 2 minutes.
• Meanwhile combine the flour and salt in a bowl and mix with a whisk.
• Back to the stand mixer, scrape the sides of the bowl and then add half of the flour.
• Process on low speed until well mixed. Add vanilla and chopped pecans and mix until nuts are evenly distributed about 1 minute.
• Place the dough in a bowl and cover with plastic wrap making sure it touches the top of the dough and transfer to the fridge for one hour so the flavors have time to develop.
• After one hour, form 12 even balls using a spoon or scoop and flatten them using the bottom of a measuring cup or small bowl dipped in sugar. Place a half pecan on each cookie pressing down lightly.
• Transfer to a 350º degree preheated oven and bake for 15 minutes. Halfway through cooking turn the baking sheet so they bake more evenly.
• When baking time is done, remove the cookies from the oven, let cool for 10 minutes before transferring to a wire rack to completely cool.