Slice Bake Chocolate Pecan Cookies Food
SLICE & BAKE CHOCOLATE PECAN COOKIES
Toasting the pecans makes a huge difference in the taste of these cookies. The double chocolate drizzle also satisfies my cravings for chocolate. They are so fancy looking, your guests will think they came from the best baker in town! -Lindsay Weiss, Overland Park, Kansas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa and baking powder; gradually add to creamed mixture and mix well. Stir in pecans. , Shape into four 6-in. logs; wrap and refrigerate for 2 hours or until firm. , Unwrap the dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until firm. Remove to wire racks to cool., In a microwave, melt semisweet chocolate chips; stir until smooth. Drizzle over cookies. Repeat with white chips. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 86 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 25mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
SLICE AND BAKE CHOCOLATE COOKIES
Combine chocolate pudding mix & melted semi-sweet chocolate for delicious Slice and Bake Chocolate Cookies. These Slice and Bake Chocolate Cookies feature double-chocolatey goodness.
Provided by My Food and Family
Categories Dairy
Time 1h30m
Yield 27 servings, 2 cookies each
Number Of Ingredients 9
Steps:
- Combine flour, dry pudding mix and baking soda. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in egg, chocolate and vanilla. Gradually beat in flour mixture.
- Shape dough into 2 (6-inch) logs. Roll, 1 at a time, in nonpareils until evenly coated. Wrap individually in plastic wrap. Refrigerate 1 hour or until firm.
- Heat oven to 350ºF. Cut each roll into 27 slices. Place, 2 inches apart, on parchment-covered baking sheets.
- Bake 8 to 10 min. or until cookies are slightly firm to the touch. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 160 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 12 g, Protein 1 g
FRUITCAKE COOKIES
Steps:
- In a small bowl whisk togbether flour, baking soda and salt.
- In the bowl of electric mixer beat butter, gradully adding both sugars. Beat until light and fluffy, about 2 minutes
- Beat in egg and vanilla.
- On low setting, beat in flour mixture, cherries, and nuts (if using).
- Divide dough into thirds and roll each third into a log about 12 inches in length, wrap in parchment or plastic wrap and refrigerate for 4 hours or up to 5 days. Or, freeze for up to one month.
- When ready to bake, preheat oven to 350 degrees and line baking sheets with baking mat or parchment paper.
- Slice dought into 1/2 inch slices, arrange on baking sheet leaving an inch or so in between. Bake on centre rack for 7 to 10 minutes, until edges are just golden.
- Repeat with remaining dough.
CREAM CHEESE PECAN COOKIES
A delicious slice and bake cookies! They're perfectly tender, deliciously buttery and flavorful, sweet and tangy and you'll love the abundance of crunchy yet tender pecans (both swirled into the batter and rolled along the edges of the cookies)! It's a tempting holiday cookie recipe worthy of adding to the recipe box.
Provided by Jaclyn
Categories Dessert
Number Of Ingredients 7
Steps:
- In the bowl of an electric stand mixer fitted with a paddle attachment cream together butter, cream cheese, granulated sugar and salt until smooth and creamy, about 1 minute.
- Mix in vanilla extract. Scrape down sides and bottom of bowl.
- With mixer running on low speed gradually add flour. Mix just until combined.
- Mix in 1 cup small chopped pecans.
- Spread dough out along sides and bottom of bowl (this helps it chill faster and more evenly). Freeze until firm enough to handle, about 20 - 30 minutes.
- Divide dough into 3 equal portions (12 oz each). Compress and shape each portion into a 6-inch log on a greased surface*.
- Place pecans on cutting board and spread out a little then roll each log through pecans to cover. Wrap each in plastic wrap or parchment paper. Chill through, about 30 minutes in the freezer or 3 hours in the fridge.
- Meanwhile preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Cut log into 12 slices (each about 1/2-inch thick). Fit 12 cookies per sheet and bake one sheet at a time on prepared baking sheet until just set (keep remaining logs chilled in fridge), about 13 - 16 minutes (bottom of cookies should be golden brown when lifted and cookies should no longer appear raw).
- Let cool 5 minutes one baking sheet then transfer to a wire rack to cool completely. Store cookies in an airtight container.
Nutrition Facts : Calories 164 kcal, Carbohydrate 15 g, Protein 2 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 37 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
SLICE AND BAKE CHOCOLATE CHIP COOKIES
These cookies are rolled into four logs and stored in the refrigerator. Just slice and bake when you want warm cookies from the oven.
Provided by Marie
Categories Dessert
Time 23m
Yield 7 dozen
Number Of Ingredients 9
Steps:
- Beat together butter, brown sugar and powdered sugar.
- Add eggs and vanilla and mix well.
- Combine flour and baking soda and add.
- Stir in chocolate chips and walnuts.
- Mold dough into 4 12" logs and wrap in plastic wrap.
- Store in refrigerator for at least an hour or longer, if desired.
- Preheat oven to 350°.
- Cut dough into 1/2" thick slices and place on baking sheet.
- Bake for about 8 minutes or until golden brown.
Nutrition Facts : Calories 1097.8, Fat 50.2, SaturatedFat 24.6, Cholesterol 130.2, Sodium 591, Carbohydrate 155.2, Fiber 5.4, Sugar 88.3, Protein 14.4
SLICE & BAKE CHOCOLATE CHIP COOKIES
Make and share this Slice & Bake Chocolate Chip Cookies recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 30m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Cream together the butter and sugars.
- Beat in vanilla and eggs.
- Stir in dry ingredients.
- Add chocolate chips.
- Divide into four balls.
- Roll each into an 8 to 10 inch roll.
- Wrap in waxed paper, then put in a freezer bags.
- Freeze.
- When needed pull out of the freezer, slice and bake at 350 degrees for 10 minutes.
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From aheadofthyme.com
5/5 (2)Total Time 2 hrs 25 minsCategory CookiesCalories 158 per serving
- Cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes.
- Add vanilla and beat on medium until incorporated. Gradually add the flour and beat on low speed until combined. Add pecans and beat until incorporated. Turn the mixer to high speed and beat for 2 minutes until dough becomes more breadcrumb like and less dry.
- Divide the dough in half and shape each into a ball. Then roll into a log, 2-inches in diameter. You can roll it thicker but you will get less cookies out of it.
SLICE N BAKE VANILLA BROWN BUTTER PECAN COOKIES | HBH
From halfbakedharvest.com
3.9/5 (69)Total Time 3 hrs 45 minsCategory DessertCalories 136 per serving
- Add the butter to a medium saucepan with high sides. Allow the butter to brown lightly until it smells toasted, about 5 minutes, stirring often. Butter will foam and then settle back down. Remove from the heat and let cool slightly. Stir in the vanilla or vanilla bean seeds, granulated sugar, brown sugar and salt. Add two cups flour and stir until fully combined. If the dough is still to moist to form a ball and hold, then add the remaining flour 1/4 cup at a time. Add 1-2 tablespoons water if these needs to be moistened a bit.
- Place the dough on a large piece of wax paper or plastic wrap. Using your hands, shape it into a log about 12 inches long and about 2 inches in diameter. Wrap the dough up in the wax paper and place the fridge for 3 hours or overnight. If you have an empty cardboard paper towel ring laying round, cut this lengthwise down the center and then fit your dough roll inside to help the dough set in a round shape.
PECAN CHOCOLATE CHIP SLICE AND BAKE COOKIES - BROMA BAKERY
From bromabakery.com
5/5 (4)Estimated Reading Time 3 mins
- In a standing mixer fitted with a paddle attachment, cream the butter for 30 seconds. Add in both sugars and cream for another minute. Add in egg yolks and vanilla and cream until combined.
- Add in flour, baking powder, and salt, mixing until almost fully combined. Remove from mixer and fold in chopped dark chocolate baking chips and pecans.
- Get out a large piece of plastic wrap and place cookie dough on top. Roll the dough out into a 15-inch log and wrap tightly with plastic wrap. Refrigerate until chilled, about 2 hours. Log can last in fridge for up to 2 days.
- Preheat oven to 350°F. Line two baking sheets with parchment paper. Remove cookie dough from fridge and cut into ¼ inch disks. Place disks 1 inch apart on prepared cookie sheets.
BUTTER PECAN SLICE AND BAKE COOKIES - BAKER BY NATURE
From bakerbynature.com
5/5 (2)Category DessertCuisine CookiesTotal Time 2 hrs 55 mins
- Drain the pecans well and place them on a paper towel to air dry while you assemble the cookie dough.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the butter and brown sugar and beat on medium-high speed until pale and fluffy. Add in the egg and beat until combined. Add in the flour, cinnamon, pecans, and vanilla (if using) and beat until combined. Your dough should be stiff.
- Sprinkle 2 Tablespoons of flour over a clean work surface. Scrape the cookie dough onto the surface and gently knead it for 30 seconds. Divide the dough in half, then roll each portion of cookie dough into a log that's roughly 2" in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours (or up to 5 days).
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Estimated Reading Time 3 mins
SLICE N' BAKE SALTED CHOCOLATE BUTTER PECAN COOKIES ...
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From bakeorbust.com
Estimated Reading Time 5 minsTotal Time 456432 hrs 31 mins
- In a stand mixer, using the paddle attachment, cream together the softened butter, brown sugar, and maple syrup until fluffy. Mix in vanilla extract. Scrape down the sides and bottom of bowl as needed.
- Slowly add the dry ingredients to the wet, the flour, cinnamon, and salt. Mix until combined and a dough begins to form. Stir in the chopped pecans.
- Dump out the dough onto a clean work surface and gently knead to combine in any remaining dry ingredients from the bottom of the bowl. The dough should be soft but not sticky. Divide the dough in half and shape each half into a log, about 6 inches long and roughly 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or overnight. (If easier, you can place each half of dough onto a sheet of plastic wrap and use the plastic to help shape the dough into a log.)
- Preheat the oven to 350F and line 2 baking sheets with parchment paper or silicone baking mats.
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5/5 (1)Category Sweet TreatsCuisine AmericanTotal Time 42 mins
- Combine dry ingredients in small bowl: millet flour, sweet potato starch, coconut flour, and arrowroot starch. Set aside.
- Brown one stick of butter in small sauce pan for 3-4 minutes on medium heat. Watch carefully to avoid burning. Pour into small heat-proof bowl and refrigerate for 15 minutes.
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- Whisk together flour, baking powder, baking soda, and salt. Add flour mixture to cream mixture.
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5/5 (1)Total Time 1 hr 10 minsCategory DessertCalories 109 per serving
- In the bowl of a stand mixer, beat the butter, sugar, powdered suga, maple extract and maple syrup together on high speed for about 2-3 minutes.
- On low speed mix the flour and chopped pecans with the butter mixture until a dough forms and breaks away from the side of the mixing bowl.
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From cookwithbelula.com
Cuisine FrenchTotal Time 1 hr 45 minsCategory Cookies, Sweet TreatsCalories 100 per serving
- Mix the softened butter and powdered sugar. Add the eggs, vanilla essence, 1/3 of the flour and the salt and mix until incorporated. Add the rest of the flour and mix until the dough starts to come together. Add the pecans and mix until the dough has come together.
- Transfer the dough onto a lightly floured surface, divide it in 2 and roll each piece into a log of about 4 cm (1.5 inches) in diameter and 20 cm long (8 inches). Wrap with parchment paper and refrigerate for 1 hour.
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- Pre-heat the oven to 170 C° and bake the shortbread cookies for 12 minutes. Until slightly golden around the edges.
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From cheneetoday.com
Ratings 14Calories 183 per servingCategory Dessert, Snack
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- In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and vanilla on medium speed until light and fluffy, about 3-4 minutes. Scrape down sides of the bowl and beat in peanut butter. Again, scrape down sides of the bowl.
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