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Pecan Cookie Recipes
Caramel-Filled Chocolate Cookies
- 1 cup butter (no substitutes), softened
- 1 cup plus 1 tablespoon granulated sugar, divided
- 1 cup firmly packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- ¾ cup baking cocoa
- 1 teaspoon baking soda
- 1¼ cups chopped pecans, divided
- 1 package (13 oz) Rolo candies
- 4 oz white chocolate baking squares, melted
Heat oven to 375º. Grease 2 large cookie sheets; set aside. Combine butter, 1 cup granulated sugar and the brown sugar in a mixing bowl. Beat on medium speed until creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa and baking soda; gradually add to butter mixture, beating just until combined. Stir in ½ cup pecans. Combine the remaining 1 tablespoon sugar and ¾ cup pecans in a small bowl. Shape a tablespoonful of dough around each candy, forming a ball. Dip half of each ball in sugar-nut mixture. Place nut side up 2 inches apart on prepared cookie sheets. Bake 7-10 minutes, until tops are slightly cracked. Cool on cookie sheets 3 minutes. Transfer with a spatula to wire racks and cool completely. Drizzle with melted white chocolate.
Old World Raspberry Bars
Crumb mixture:
- 2½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup chopped pecans
- 1 cup butter, softened
- 1 large egg
- 1 (10-ounce) jar of raspberry preserves
Preheat oven to 350º To make crumb mixture, combine ingredients in a large mixing bowl. With an electric mixer, beat at low speed, scraping bowl often, until mixture is crumbly, 2-3 minutes. Reserve 1½ cups crumb mixture, press remaining crumb mix into bottom of greased 8-inch square baking dish. For filling, spread raspberry preserves to within ½ inch of the edge of the unbaked crumb crust. Crumble reserved crumb mixture over preserves. Bake for 42-50 minutes or until lightly browned. Cool completely. Cut into bars.
Pecan Lace Cookies
- 1 1/3 cups finely chopped pecans
- 1 cup sugar
- 4 tablespoons flour
- 1/3 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup butter, melted
- 2 teaspoons vanilla
- 1 egg, beaten
Mix together pecans, sugar, flour, baking powder and salt. Add melted butter, vanilla and egg. Blend well. Line baking sheets with kitchen parchment. Preheat oven to 325°. Drop by small teaspoonfuls onto sheets 3 inches apart. Bake 8-12 minutes. Cool. Peel off parchment.
Praline Shortbread Cookies
- 1 cup butter, softened
- 1½ cup flour
- ¾ cup packed brown sugar
- ½ cup ground Pecans
Cream butter and add sugar. Beat at medium speed until light and fluffy. Stir in flour and Pecans, dough will be stiff. Press onto bottom of greased and floured 15x10x1 pan. Score into 2" squares. Bake 20 minutes at 325°. Break into wedges.
Pecan Squares
Crust:
- 3 cups all-purpose flour
- ½ cup sugar
- 1 cup butter or margarine, softened
- ½ teaspoon salt
- 4 eggs
- 1 ½ cups light or dark corn syrup
- 1 ½ cups sugar
- 3 tablespoon butter or margarine, melted
- 1 ½ teaspoon vanilla extract
- 2 ½ cups chopped Pecans
In a large mixing bowl, blend together flour, sugar, butter and salt until mixture resembles coarse crumbs. Press firmly and evenly into a greased 15x10x1 baking pan. Bake at 350° for 20 minutes.In another bowl, combine first five Filling ingredients. Stir in Pecans. Spread evenly over hot crust. Bake at 350° for 25 minutes or until set. Cool on a wire rack before cutting. Yield: 4 dz.
Gumdrop Cookies
- 2 tablespoons water
- 4 eggs
- 2 cups brown sugar
- 2 cups flour
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup gumdrops, cut fine
- ¾ cup Pecans, chopped fine
Beat eggs and water until fluffy; add sugar and mix well. Sift flour, salt, cinnamon, mix well. Stir gumdrops and Pecans into flour mixture. Combine all ingredients. Line wax paper into a 9x13 pan. Pour in mixture and bake in pre-heated oven at 350° for approximately 25 minutes or until toothpick inserted in center comes out clean. Frost while still warm.
Frosting:- 4 tablespoons butter or margarine
- 2 cups confectioners sugar
- grated rind of 1 orange or enough orange juice for speading consistency
Be careful not to make frosting too thin. Cool to slice.
Flakes & Bran Cookies
- 1 cup butter
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 2 cups flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- ½ teaspoon baking soda
- 3 cups corn flakes
- 1 cup uncooked quick oats
- 1 cup shredded dry coconut
- 1 cup chopped Pecans
- 1 teaspoon vanilla
Preheat oven to 325°. Cream butter and sugars. Add eggs one at a time, beating after each addition. Sift flour, baking powder, salt and soda and add to creamed mixture. Stir in corn flakes, oats, coconut, Pecans and vanilla. Drop by teaspoon onto greased cookie sheet. Bake until lightly browned, about 10- 12 minutes. Larger cookies can be made if desired.
Whopper Cookies
- 1 cup butter or oleo
- 1¼ cups brown sugar
- 1 cup granulated sugar
- 3 eggs, beaten
- 1¾ cups crunchy peanut butter
- 1 (18 oz) box old-fashioned oats (not quick-cooking)
- 2 teaspoons soda
- 1 (12 oz) package chocolate chips
- 1½ cups raisins
- 2 cups chopped Pecans
Pre-heat oven to 350°. Melt butter. Combine brown sugar, granulated sugar, eggs and peanut butter. Blend with melted butter and mix until smooth. Combine oats, soda, chocolate chips, raisins and chopped Pecans. Use a large bowl and combine the two mixtures until well mixed. Add a small amount of water if the mixture seems too dry. Drop on greased cookie sheet by heaping tablespoon. Flatten slightly. Bake 12 minutes or until golden brown. Makes 5-6 dozen very large cookies.
Cherry Cookie Bars
Sift together:
- 1 cup plain flour
- ¼ cup confectioners sugar
Cut in ½ cup butter until mixture resembles meal. Press mixture with fingers firmly into bottom of ungreased 11x7 pan. Bake in oven 350° for 10 minutes.
Sift together:- ¼ cup plain flour
- ½ teaspoon baking powdwe
- ¼ teaspoon salt
- ¾ cup sugar
- 2 eggs, slightly beaten
- ½ cup maraschino cherries, finely cut
- ½ cup coconut
- ½ cup chopped Pecans
Spread mixture over the partially bakes dough. Bake 350° for 30 minutes. Sprinkle with confectioners sugar. Cool and cut into bars or squares.
Chocolate Frosted Toffee Bars
- 1 (8 oz.) bar semi-sweet chocolate or 8 oz. semi-sweet bits
- 1 cup butter or margarine
- 1 cup firmly packed brown sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
- 2 cups all purpose flour, sifted
- 1 cup finely chopped Pecans
Start melting chocolate over warm water when you start mixing cookies. Cream butter and sugar until light and fluffy. Add egg yolk, vanilla, then add flour. Mix well. Spread in ungreased 15x10x1 pan. Bake at 325° for 20-25 minutes.Remove from oven and spread melted chocolate over surface while still warm. Dip knife in hot water for easy icing. Sprinkle immediately with Pecans, pressing down lightly. Cut into 1x1 squares and remove from pan while still warm. Yields 56 bars.
Orange Date Bars
- 1¼ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (1½ sticks) butter or margarine
- ¾ cup sugar
- 1 egg
- 2 teaspoons grated orange peel
- 1 package (8 ounces) chopped dates
- 1 cup coarsely chopped Pecans
- Orange Cream Cheese Icing*
Preheat oven to 325°. Grease a l3x9x2-inch baking pan. Sift together flour, baking powder and salt; set aside. Melt butter in large saucepan over low heat. Remove from heat and stir in sugar, egg, flour mixture, orange peel, dates and pecans; mix well after each addition. Spread batter into prepared pan. Bake 25 to 30 minutes or until lightly browned and edges begin to pull away from sides of pan. Cool completely on wire rack. Frost with Orange Cream Cheese Icing. Makes 36 3" inch bars.
*Orange Cream Cheese Icing
- 3 ounces softened cream cheese
- 1 cup sifted confectioners' sugar
- 1 teaspoon grated orange peel
Combine in small mixing bowl; blend well.
Fruit Cake Bars
Beat together:
- ¾ stick margarine
- 1 cup sugar
- 2 eggs
- ¼ canned milk
- 1½ cups flour
- 1 teaspoon vanilla
- 1 cup Pecans
- 1 cup candied mixed fruit
- ¼ cup flour for dredging
Dredge pecans and fruit in ¼ cup of flour before adding to mixture. Cook about 25 minutes at 350° in jelly roll pan. Slice when cool.
Pecan Pie Bars
- 1½ cups flour
- 2 tablespoons packed brown sugar
- ½ cup butter or margarine
- 2 eggs
- ½ cup dark corn syrup
- ½ cup packed brown sugar
- 1 cup chopped Pecans
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 2 tablespoon butter, melted
Mix flour and 2 tablespoon brown sugar. Cut in ½ cup of butter. Pat into ungreased 11x7 pan. Bake 350° for 15 minutes. Beat eggs slightly; stir in remaining ingredients. Pour over baked layer. Bake 350°, 20-25 minutes. Cool before cutting. Makes 32 bars.
Chocolate Caramel Squares
- 1 (14 oz) pkg. light caramels
- 1/3 cup evaporated milk
- 1 (18.2 oz) box German chocolate cake mix
- 1/3 cup evaporated milk
- ¾ cup butter, softened
- 1 cup chopped Pecans
- 1 (6 oz) pkg. semi-sweet chocolate chips
In a double boiler, combine caramels and 1/3 cup evaporated milk. Stir until caramels melt. Preheat oven to 350°. Generously grease and lightly flour a 13x9x2 baking pan. In a large mixing bowl, combine cake mix, butter, 1/3 cup evaporated milk and Pecans. Mix until dough holds together. Press half of dough into prepared pan. Bake 6 minutes. Sprinkle chocolate chips over baked dough. Pour caramel over chocolate. Crumble remaining half of dough over caramel and return to bake 15-18 minutes. Cool slightly. Refrigerate 30 minutes to set caramel layer. Cut into squares.
Quick and Easy Cookies
- 2 cups chopped Pecans
- ¾ cup light brown sugar
- 1 egg white (not beaten)
Preheat oven 325°. Combine ingredients; mixing thoroughly. Drop from teaspoon on a well greased cookie sheet. Press gently to hold shape. Bake 15 minutes. Wait 5 minutes before removing from pan. Makes approximately 2½ dozen.
Fruit Cake Cookies
- 1 cup butter (room temp.)
- 2 eggs
- 2¼ cups flour
- 1 teaspoon soda
- ½ teaspoon salt
- 1¼ cups light brown sugar
- 3 cups Pecans (large pieces)
- 2 cups raisins or dates or 1 cup of both
- ½ cup glazed pineapple
- ½ cup candied cherries
Mix butter and sugar together thoroughly. Add soda, salt and Pecans. Then add one egg at a time. Mixing thoroughly, add all other ingredients and when well mixed drop from spoon on cookie sheet. Bake 350° until well set, approximately 15-20 minutes.
Sand Tarts
- ½ cup butter (room temp.)
- 2 tablespoons sugar
- 1 cup flour (sift before measuring)
- 1 teaspoon vanilla
- 1 cup finely chopped Pecans
Cream butter, add sugar and vanilla. Stir in flour and Pecans. Roll dough into small balls, bake on greased cookie sheet at 325° for 25 minutes. Roll hot cookies in powdered sugar. Makes 3-4 dozen.
Forgotten Cookies
- 2 egg whites
- 2/3 cup sugar
- Pinch salt
- 1 teaspoon vanilla
- 6 oz. chocolate chips
- 1 cup chopped Pecans
Preheat oven to 350°. Beat egg whites. Add sugar, salt gradually, beat until stiff. Add vanilla, Pecans and chips. Drop by teaspoonsful on cookie sheet. Place in oven and turn off heat. Leave until cool or overnight.
Chewy Oatmeal Pecan Cookies
- 8 oz. butter, softened
- 2 packed cups brown sugar
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ½ cup milk
- 2 cups Pecan pieces
- 1¾ cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 4 cups (12 oz) old-fashioned oats
Set an oven rack on the top position and heat the oven to 375°. Beat together the butter, sugar, salt, vanilla and milk until well combined. Mix flour, baking powder and oats. Add this mixture to butter mixture and stir until thoroughly blended. Add Pecans. Mix well. On ungreased baking sheets, drop the dough in heaping tablespoonfuls, leaving at least 2 inches between drops. Flatten the drops with wet hands. Bake until the edges of the cookies are brown, about 12 minutes on regular baking sheets; 12 to 14 minutes on insulated sheets. Rotate cookie sheets for even browning. Remove cookies immediately from sheets when done and cool on a rack. Yields 4 dozen cookies.