CINNAMON CHIP, CRANBERRY AND PECAN COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a stand mixer fitted with the paddle attachment, combine the butter and brown sugar, and mix well. Add the pudding and mix until incorporated, then add the eggs and vanilla, and mix well.
- In a separate bowl, mix together the flour, baking soda, cinnamon and salt. With the mixer set to low speed, add the dry ingredients to the butter mixture. Continue mixing on low speed and add the cinnamon chips, pecans and cranberries until just combined. Portion the cookies out using a 2-tablespoon cookie scoop and place on the prepared baking sheet. Bake for 13 minutes.
- Note: This recipe has been updated and may differ from what was originally published or broadcast.
CINNAMON PECAN BARS
I'm a special education teacher and we bake these bars in my life skills class. It 's an easy recipe that my special-needs students have fun preparing. -Jennifer Peters, Adams Center, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large bowl, combine cake mix and brown sugar. Add eggs and melted butter; mix well. Stir in pecans and baking chips. Spread into a greased 13x9-in. baking pan., Bake until golden brown, 25-30 minutes. Cool in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 185 calories, Fat 9g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 190mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.
CARAMEL PECAN CINNAMON ROLL COOKIES
This is a nice chewy cookie that has the flavors of a good cinnamon roll. A family favorite.
Provided by Mrs.Williams
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h
Yield 36
Number Of Ingredients 14
Steps:
- Whisk flour, cinnamon, salt, and baking soda together in a bowl. Mix brown sugar, butter, and white sugar together in a separate bowl; add egg, egg yolk, milk, and vanilla extract; stir until well mixed.
- Slowly stir flour mixture into butter-sugar mixture until dough is thoroughly combined; fold in white chocolate chips and pecans. Refrigerate dough until chilled, at least 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Scoop dough by rounded tablespoons onto a baking sheet.
- Bake in the preheated oven for 7 minutes; rotate baking sheet and continue baking until cookies are golden brown, about 8 minutes more. Transfer cookies to a wire rack to cool completely.
- Place caramels in a microwave-safe bowl; heat in microwave until melted, 30 seconds to 1 minute. Drizzle melted caramel over cooled cookies.
Nutrition Facts : Calories 165.4 calories, Carbohydrate 17.9 g, Cholesterol 25.7 mg, Fat 9.9 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 4.7 g, Sodium 151 mg, Sugar 10.9 g
PECAN CINNAMON SHORTBREAD
The recipe for this melt-in-your-mouth cookie comes from Mitzi Sentiff from Annapolis, Maryland. "It yields just enough for the two of you and goes great with a cup of coffee," says Mitzi.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 pieces.
Number Of Ingredients 7
Steps:
- In a small saucepan, melt 1 tablespoon butter over medium heat. Add pecans; cook and stir for 1 minute or until lightly toasted. Set aside., In a small bowl, cream confectioners' sugar and remaining butter. Combine the flour, cinnamon, salt and baking powder; gradually add to creamed mixture and mix well (dough will be crumbly). Stir in pecans. , Pat into a 5-in. circle on an ungreased baking sheet. Using a fork, prick score lines to form four wedges. Bake at 350° for 14-16 minutes or until edges are golden brown. Immediately cut along score lines. Cool for 2 minutes before carefully removing to a wire rack.
Nutrition Facts : Calories 241 calories, Fat 19g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 202mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
OATMEAL PECAN COOKIES
I adapted these from a King Arthur recipe. We enjoyed these healthy wheat free cookies. If you double the recipe and use 2 cookie sheets reverse them halfway through baking (top to bottom, bottom to top). Watch for over baking.
Provided by Engrossed
Categories Drop Cookies
Time 24m
Yield 18-20 cookies, 18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F; lightly grease a baking sheet.
- If using old fashioned oats pulse them in a food processor a few times.
- Combine the oats, nuts, cinnamon, baking powder, salt and orange zest (if using) in a food processor, blender or a medium bowl (if using an immersion blender). Pulse until the nuts are finely chopped and evenly distributed. **You should end up with a fine meal. This is taking the place of flour**.
- Beat the butter and sugars in a large bowl until smooth.
- Add the egg, scraping the bowl and beating until smooth.
- Stir in the vinegar and vanilla, then the oat mixture.
- Drop the dough by 1/2 tablespoonfuls onto prepared baking sheet. (They don't spread much).
- Bake cookies for 10-14 minutes until the edges are barely browned.
- Remove them from the oven and let them cool on baking sheet for about 5 minutes.
- Transfer to rack or paper bag to cool completely.
- **Mine turned out as small round puffy soft and slightly chewy cookies**.
CINNAMON-PECAN COOKIE S'MORES
Chocolate and marshmallows get sandwiched between cinnamon-pecan cookies - a delicious dessert to treat your family.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Lightly grease cookie sheet with shortening or cooking spray.
- In small bowl, mix flour, baking powder, cinnamon and salt; set aside. In medium bowl, beat butter with electric mixer on medium speed until creamy. Gradually add brown sugar and granulated sugar, beating well. Beat in egg and vanilla. On low speed, beat in flour mixture until blended. Stir in pecans.
- Divide dough into 16 equal portions; shape each into a ball. On cookie sheet, place balls 1 inch apart; flatten slightly.
- Bake 16 minutes or until lightly browned. Cool 1 minute; remove from cookie sheet to cooling rack.
- Set oven control to broil. Separate chocolate bar into 8 squares. Place 1 square on bottom of each of 8 cookies.
- Place marshmallows on cookie sheet. Broil 3 minutes or until puffed and toasted. Using small spatula, immediately place 1 marshmallow on each chocolate square. Top each with 1 remaining cookie, bottom side down; press together gently. Serve immediately.
Nutrition Facts : Calories 452, Carbohydrate 48 g, Fat 5 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 263 mg
CINNAMON PECAN COOKIE CRUST
This is inspired by linzer torte pastry, which is flavores with ground up nuts and spices, and is delicious filled with lemon curd! A Jewish recipe.
Provided by Sharon123
Categories Dessert
Time 35m
Yield 1 9 1/2
Number Of Ingredients 10
Steps:
- In a large bowl, beat 6 tbls. of the softened butter with the sugar until light and fluffy. Add the egg yolk, lemon zest and vanilla and beat until combined. In a medium bowl, whisk flour with the pecans, baking powder, cinnamon and salt. Add to the wet ingredients and beat just until combined. Flatten the dough into a disk, wrap in plastic wrap and refrigerate until firm, about 20 minutes.
- Preheat the oven to 350*F. On a lightly floured board, roll out the dough about 1/4" thick. Cut the dough into 4 pieces and move to 2 baking sheets. Bake in the upper and lower thirds of the oven for 15 minutes, or till crisp. Shift the pans from top to bottom and front to back for even baking. Let cool on a wire rack.
- Move the pastry to a heavy resealable plastic bag and crush gently using a rolling pin(I use a drinking glass). Move the crumbs to a food processor, add the remaining 6 tbls. softened butter and process until moistened. Press the crumbs into a 9" tart pan with a removable bottom, forming an even layer all around. Pack the crumbs tightly. Refrigerate the tart shell until chilled, about 15 minutes. The crust can be kept in an airtight container for 2 days. Fill with desired filling.
Nutrition Facts : Calories 2554.3, Fat 202.8, SaturatedFat 94.3, Cholesterol 575.8, Sodium 120.9, Carbohydrate 170.5, Fiber 12.1, Sugar 54.1, Protein 26.2
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- Soften the butter in the microwave for 10-15 seconds. Combine the softened butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.
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- In a large bowl, beat 6 tablespoons of the softened butter with the sugar until light and fluffy. Add the egg yolk, lemon zest and the vanilla and beat until combined. In a medium bowl, whisk the flour with the pecans, baking powder, cinnamon and salt. Add to the wet ingredients and beat just until combined. Flatten the dough into a disk, wrap in plastic and refrigerate until firm, about 20 minutes.
- Preheat the oven to 350°. On a lightly floured surface, roll out the dough a scant 1/4 inch thick. Cut the dough into 4 pieces and transfer to 2 baking sheets. Bake in the upper and lower thirds of the oven for 15 minutes, or until crisp; shift the pans from top to bottom and front to back for even baking. Let cool on a wire rack.
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