Pecan Dainties Food

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SOUTHERN PECAN DAINTIES



Southern Pecan Dainties image

Time 45m

Yield 72

Number Of Ingredients 5

1 pound light brown sugar
3 cups pecans, chopped
3 egg whites, beaten
1/4 teaspoon salt
1 teaspoon vanilla extract

Steps:

  • Mix all ingredients together. Drop by scant tablespoonfuls onto greased cookie sheets. Bake in preheated 300 degrees F oven for about 20 minutes.

PECAN DAINTIES



Pecan Dainties image

Make and share this Pecan Dainties recipe from Food.com.

Provided by Dreamgoddess

Categories     Candy

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 3

2 egg whites
3/4 cup brown sugar
2 cups pecan halves

Steps:

  • Beat the egg whites until they form a peak.
  • Combine sugar and pecans.
  • Add to egg whites.
  • Drop with a teaspoon on a cookie sheet.
  • Bake at 250 degrees for 30 minutes.
  • After 30 minutes, turn the oven off.
  • Leave the pecan dainties in the oven for 30 minutes.

BESS LONDON'S PECAN TASSIES



Bess London's Pecan Tassies image

Provided by Trisha Yearwood

Categories     dessert

Time 1h55m

Yield 24 tassies

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter, at room temperature, plus 1 tablespoon butter, melted
One 3-ounce package cream cheese, at room temperature
1 cup all-purpose flour
Nonstick cooking spray
1 large egg
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
Pinch of fine salt
1/2 cup pecans, finely chopped

Steps:

  • With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
  • Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray.
  • In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside.
  • Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.

PECAN SANDIES COOKIES



Pecan Sandies Cookies image

Whenever Mother made these cookies, there never seemed to be enough! Even now when I make them, they disappear quickly. These melt-in-your mouth treats are great with a cold glass of milk or a steaming mug of hot chocolate. -Debbie Carlson, San Diego, California

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 7

2 cups butter, softened
1 cup confectioners' sugar
2 tablespoons water
4 teaspoons vanilla extract
4 cups all-purpose flour
2 cups chopped pecans
Additional confectioners' sugar

Steps:

  • Preheat oven to 300°. In a large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans. , Roll dough into 1-in. balls. Place on ungreased baking sheets and flatten with fingers. , Bake 20-25 minutes or until bottom edges are golden brown. Cool on a wire rack. When cool, dust with confectioners' sugar.

Nutrition Facts : Calories 118 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 49mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

TOASTED PECAN DAINTIES



Toasted Pecan Dainties image

These melt-in-your-mouth delights have an irresistible nutty taste and light, airy texture. The dough is made ahead of time and chilled overnight, leaving just the baking to be done the next day.-Connie Wagler, Cross Hill, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 11 dozen.

Number Of Ingredients 9

1 cup butter, softened
1 cup canola oil
1 cup sugar
1 cup confectioners' sugar
2 eggs
5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
2 cups finely chopped pecans

Steps:

  • In a large bowl, cream the butter, oil and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture and mix well. Stir in pecans. Cover and refrigerate for 30 minutes. , Shape dough into four 1-1/2-in. diameter logs; wrap each in plastic wrap. Freeze overnight. , Unwrap and cut into 1/4-in. slices. Place 2-1/2 in. apart on ungreased baking sheets. Bake at 375° for 8-12 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks. Store in an airtight container.

Nutrition Facts :

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