Chewy Pecan Cookies In A Jar Mix Food

CHEWY MAPLE PECAN COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and brown sugar until light and fluffy, 3 to 4 minutes. With the mixer running on low speed, add the maple syrup in a slow, steady stream and mix to combine.
• Scrape the bowl well, then add the egg and mix on medium speed until the mixture is well combined. Beat in the vanilla.
• Add the flour, baking powder and fine salt to the mixer and pulse until it starts to combine, then scrape the bowl well and mix on low speed until uniformly combined. Add the pecans and mix until evenly incorporated.
• Scoop the dough into 2 tablespoon-size rounds on the prepared baking sheets, staggering the rows and leaving at least 1 1/2 inches between each cookie to allow room to spread. Sprinkle flaky sea salt on the surface of each cookie. Transfer to the oven and bake until the cookies are lightly golden around the edges, 15 to 18 minutes. Transfer to a cooling rack to cool before serving.

CHEWY PECAN COOKIES

Steps:

• In a large bowl, cream butter and sugars. Beat in the eggs, milk and vanilla. Combine the flour, cinnamon, baking soda, salt and pie spice; add to creamed mixture and mix well. Stir in the oats, raisins and nuts; mix well. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until light golden brown. Remove to wire racks to cool.

CHEWY PECAN SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix brown sugar, baking mix, eggs, pecans, margarine, and vanilla extract together in a bowl; spread into the prepared baking dish.
• Bake in the preheated oven until brown and bubbling, 25 to 30 minutes. Cut into 2-inch squares.

PECAN SANDIES COOKIES (GIFT MIX IN A JAR)

Steps:

• Creating the Gift in a Jar:
• Wash and thoroughly dry a 1-quart wide-mouth canning jar.
• Layer the ingredients in the jar as listed above starting with the sugar, flour, baking powder, toffee bits and then pecans - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
• Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
• PECAN SANDIES COOKIES GIFT TAG:.
• Additional ingredients to be added by the recipient: 1 cup butter, softened, 2 egg yolks and 1/2 tsp vanilla extract.
• COOKIE INSTRUCTIONS:
• Preheat oven to 325.
• In a large bowl, blend the butter, egg yolks and vanilla extract.
• Add the contents of the jar, and stir until well mixed.
• Roll the dough into 1 1/2 inch balls and place on an ungreased baking sheet, spacing the cookies about 2 inches apart.
• Bake for 15-17 minutes, or until the edges are light brown in color.
• Allow to cool for 5 minutes on the baking sheet, then transfer to wire racks and cool completely.
• Serve immediately or store in an airtight container for up to 10 days.

CHEWY PECAN COOKIES IN A JAR MIX

Steps:

• Mix flour with baking soda and baking powder --
• Then layer ingredients in order written above into a wide-mouth quart jar.press each layer firmly before adding next ingredient.
• Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.
• Add: 1 stick butter or margarine, very soft.Please do not use diet margarine or butter in this recipe --
• 1 egg, slightly beaten.
• 1 tsp vanilla extract.
• Mix until completely blended. You will need to finish mixing with your hands --
• Shape into balls the size of walnuts --
• Place 2" apart on sprayed baking sheets --
• Bake at 350* -- for 10-12 minutes until edges are lightly browned.
• Cool 5 minutes on baking sheet.
• Remove cookies to racks to finish cooling.

OATMEAL, CHOCOLATE CHIP, AND PECAN COOKIES

Steps:

• Preheat oven to 350°F. Line a large cookie sheet with parchment or a Silpat (rubber nonstick baking mat). Using an electric mixer, beat the butter in a bowl until light and fluffy. Add both sugars, salt, and vanilla, and beat until well mixed, about 3 minutes. Stir in eggs, one at a time. Sift together the flour, baking soda, cinnamon, nutmeg, and clove in a separate bowl. Add half of the flour mixture to the butter with the mixer on low speed. Once the flour has been incorporated, add the second half. Stir in the oats, pecans, orange zest, and chocolate chips. Drop the dough, by the tablespoon, onto the cookie sheet and bake for 10-12 minutes or until golden. Remove from the oven and cool the cookies on a rack. Store at room temperature in a cookie jar or other airtight container.

CRANBERRY HOOTYCREEKS

Steps:

• Layer the ingredients in a 1 quart or 1 liter jar, in the order listed.
• Attach a tag with the following instructions: Cranberry Hootycreeks 1. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line with parchment paper. 2. In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets. 3. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks.

SPICY OATMEAL COOKIE MIX

Steps:

• In a small bowl, combine the first five ingredients. In a 1-qt. glass jar, layer flour mixture, brown sugar, sugar, oats, chips and coconut, packing well between each layer. Cover and store in a cool, dry place up to 6 months. Yield: 1 batch (4 cups). , To prepare cookies: Preheat oven to 350°. In a large bowl, beat butter, egg and vanilla. Add cookie mix and mix well. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 9-11 minutes or until golden brown. Cool 2 minutes before removing to wire racks.