Pecan Drops Food

CHEWY PECAN DROPS

Steps:

• In a large bowl, combine pecans, flour and 1 cup sugar; set aside. In a small bowl, beat egg whites until foamy. Gradually add remaining sugar, beating until stiff peaks form. Fold in vanilla and half of the flour mixture. Fold in remaining flour mixture. Drop by rounded teaspoonfuls 2 in. apart onto ungreased foil-lined baking sheets. Top each with a cherry piece. Bake at 325° for 20-25 minutes or until edges are lightly browned. Cool completely before removing from pans.

PECAN SNACK

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• In a large bowl, beat egg white with water until frothy. Stir in pecans and mix to coat. Combine sugar, cinnamon and salt and stir into pecan mixture. Spread on a baking sheet.
• Bake in preheated oven 1 hour, stirring every 15 minutes. Store in an airtight container.

PECAN-RAISIN DROP COOKIES

Steps:

• Preheat oven to 350°F. Line 2 baking sheets with parchment. Mix first 3 ingredients in bowl. Whisk sugar and butter in large bowl, 1 minute. Whisk in egg and vanilla. Stir in dry ingredients, then raisins and nuts. Drop dough by rounded teaspoonfuls onto sheets. Bake about 12 minutes. Transfer parchment to racks; cool.

PECAN DROPS

Steps:

• Beat sugar and margarine in small bowl with electric mixer on medium speed until light and fluffy. Add egg product and vanilla; beat 1 minute. Add flour; mix well. Cover and refrigerate 1 hour.
• Preheat oven to 350°F. Shape dough into 36 balls, each about 1-1/4 inches in diameter; roll in pecans, pressing into dough. Place, 2 inches apart, on greased baking sheets. Indent center of each ball with thumb or back of wooden spoon. Bake 10 minutes; remove from oven.
• Spoon 1/4 tsp. jam into each cookie indentation. Bake an additional 2 to 5 minutes or until lightly browned. Remove to wire racks. Cool completely. Store in tightly covered container at room temperature.

CHEWY PECAN DROPS

Steps:

• In a large bowl, combine pecans, flour and 1 cup sugar; set aside. In a small mixing bowl, beat egg whites until foamy. Gradually add remaining sugar, beating until stiff peaks form. Fold in vanilla and half of the flour mixture. Fold in remaining flour mixture. Drop by rounded teaspoonfuls 2 in. apart onto ungreased foil-lined baking sheets. Top each with a cherry piece. Bake at 325 degrees F for 20-25 minutes or until edges are lightly browned. Cool completely before removing from pans.

CHERRY PECAN DROPS

Steps:

• Heat oven to 375 degrees.
• Grease cookies sheets.
• In large bowl, combine sugar, shortening, milk, vanilla, and eggs; beat well.
• Stir in flour, baking powder, baking soda, salt, pecans, dates, and 1/3 cup chopped cherries; mix well.
• Cover dough with plastic wrap and refrigerate until chilled for easier handling, if desired.
• Drop dough by rounded teaspoonfuls into cereal; thoroughly coat.
• Form into balls; place 2-inches apart on greased cookie sheets.
• Press maraschino cherry piece into top of each ball.
• Bake for 10-15 minutes until light golden brown.

PECAN DROPS

Steps:

• Cream butter and shortening.
• Add sugar.
• Gradually add flour,then nuts and vanilla.
• Drop onto ungreased cookie sheets.
• Bake at 325 for 10-12 minutes,they do not brown.

SOURDOUGH PECAN DROP BISCUITS

Steps:

• Mix together flour, baking powder, salt, baking soda and 1 1/2 Tbsp sugar.
• Using a pastry blender or fork, cut in shortening until mixture remsembles coarse crumbs.
• Stir in pecans.
• Add beaten egg to sourdough starter and add all at once to dry mixture, stirring with a fork just until mixed.
• Drop by heaping spoonfuls onto greased baking sheet.
• Bake at 425 degrees F for 10 to 12 minutes or until golden brown.
• Immediately upon removing from oven, brush with melted butter and sprinkle with with a mixture of the remaining sugar and cinnamon.
• You could drizzle with a powdered sugar glaze instead of the cinnamon-sugar topping, if desired.

PECAN SEA-SALT DROPS

Steps:

• Coat 16 cups of two 12-cup mini muffin tins with cooking spray. Bring sugar and corn syrup to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook, swirling occasionally, until mixture just starts to turn golden around edge.
• Stir in pecans. Cook, stirring occasionally, until mixture is pale amber, about 8 minutes. Working quickly, spoon caramel into muffin cups (about 1 tablespoon each), and immediately sprinkle with salt. Let cool completely. Remove from tins. (You may need to bang the tins to release.)

PECAN DROPS

Steps:

• Preheat over to 325.
• Mix together all ingredients.
• Drop by teaspoonful on ungreased cookie sheets.
• Bake 15-20 minutes until delicate brown color.
• If you like dust lightly with powdered sugar when cool.