Toasted Pecan Butter Cookies Food

TOASTED PECAN BUTTER

Steps:

• Preheat oven to 325 degrees F/165 degrees C.
• Spread the pecans onto a baking sheet; toast in the preheated oven until they start to turn golden brown and become fragrant, about 15 minutes. Watch carefully as they bake, they burn quickly. Set aside to cool to room temperature.
• Pulse the brown sugar, butter, and vanilla together in a food processor several times to thoroughly combine. Butter will be slightly fluffy. Sprinkle in the cooled nuts and pulse several times to combine. For more finely ground pecans, pulse several more times. Serve immediately, or pack into a jar with a lid and refrigerate.

TOASTED-PECAN BUTTER COOKIES

Steps:

• Preheat oven to 325 degrees. Break each pecanhalf into 2 or 3 pieces. Cream butter and sugar with a mixer until pale. With mixer running, add vanilla and salt, then reduce speed to low. Gradually add flour, beating until just incorporated. Stir in pecans until distributed evenly. Cover dough, and refrigerate until firm, 15 minutes(or overnight; let dough come to room temperature before using).
• Drop 2-tablespoon scoops of dough onto baking sheets, 2 inches apart. Bake, rotating sheets halfway through, until edges of cookies are golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to wire racks, and let cool. Dust with confectioners' sugar just before serving.

BUTTER PECAN COOKIES

Steps:

• Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
• With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
• Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
• Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

BUTTER PECAN COOKIES

Steps:

• In a large bowl, cream butter, brown sugar and egg. Mix until well blended.
• Slowly add flour and salt and mix well. Cover and refrigerate for at least one hour.
• Preheat oven to 375 degrees F.
• Roll one inch pieces of dough into balls and place 2 inches apart on cookie sheets. Flatten balls with the bottom of a glass dipped in flour. Press a pecan into top of dough.
• Bake 10 to 12 minutes until lightly colored.

BUTTER PECAN COOKIES

Steps:

• Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool. , In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball. , Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

TOASTED BUTTER PECAN COOKIES

Steps:

• Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
• In a small frying pan melt 1 tablespoon butter. Add chopped pecans and gently toast over low heat, stirring frequently. Remove from pan and set aside to cool.
• In a small bowl combine 1/4 cup sugar and 1/2 cup toasted pecans. Stir well and set aside.
• Using a stand mixer combine butter and sugar in mixing bowl until light, about 2 minutes.
• Beat in flour, vanilla and salt, scraping down sides of bowl, just until dough comes together. Fold in pecans.
• Using a 1 inch cookie scoop, roll in to a ball. Roll balls in pecan sugar mixture and set on parchment lined baking sheet. Gently flatten with bottom of glass.
• Bake until golden, about 12 - 15 minutes.
• Cool cookies on cooling rack.

BUTTER PECAN COOKIES

Steps:

• Place chopped pecans and 1 TBL butter in a baking dish.
• Bake at 325 for 5-7 minutes or until toasted, stirring frequently.
• Set aside to cool.
• Cream 1 cup butter, sugar, egg yolk and vanilla in bowl of mixer.
• To make Self-Rising flour add 1 1/2 teaspoons baking powder and 1/2 tsp salt to each cup then add all-purpose flour to make a full cup.
• Gradually mix flour into creamed mixture.
• Cover and refridgerate for one hour.
• Roll into one inch balls.
• Roll balls into toasted pecans, pressing nuts into dough.
• Place 2 inches apart on ungreased cookie sheets.
• Beat egg white until foamy.
• Dip pecan halves in egg white then gehtly press one into each dough ball.
• Bake at 375 for 10-12 minutes until golden brown.
• Cool on sheets for 2 minutes and remove to wire racks to cool completely.