Honey-Pecan-Dark-Chocolate-Shortbread
Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • 2 1/2 cup white whole wheat flour
  • 3/4 cup chopped pecans, plus extra for topping
  • 6 oz dark chocolate (70% cocoa)

Preparation

  1. Preheat oven to 350 degrees. Grease a 9 inch tart pan with a removable bottom and set aside.
  2. Using an electric mixer, beat together the butter and honey until smooth. Add the vanilla extract. Stir until combined.
  3. Add the flour one cup at a time. Blending to combine after each addition. Once all the flour is combined, stir in the chopped pecans.
  4. Pour batter into prepared pan. Use a spatula to spread batter evenly around pan. Score with a knife and poke with a fork.
  5. Bake 35-40 minutes or until lightly golden around the edges. Let cook on a wire rack at least 10 minutes before attempting to remove from pan. Once cooled, cut into pre-scored portions.
  6. While shortbread is cooling, melt the chocolate in a heat-proof bowl in the microwave in 30 second increments, stirring after each 30 second blast, until smooth.
  7. Place the cut wedges on a baking sheet lined with wax paper, drizzle with melted chocolate. Sprinkle chopped pecans on top. Place baking sheet in the refrigerator until chocolate is firm, roughly 15 minutes. Use a sharp knife to cut cookies free of any large chocolate drizzles. Store in an airtight container until serving.

Butter-Pecan-Shortbread
Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/3 cup firmly packed light or dark brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 & 1/4 cups all-purpose flour
  • 1/4 cup + 1 tablespoon chopped pecans, divided
  • 2-3 teaspoons coarse sugar (may substitute granulated sugar)

preparation

  1. Preheat oven to 350°. Line an 8-inch square baking pan with foil, leaving an overhang on 2 sides.
  2. Using an electric mixer at medium speed, beat butter and brown sugar until creamy. Add vanilla and combine. Reduce mixer speed to low and gradually add flour, beating until well-mixed. Stir in 1/4 cup pecans. Mixture will be crumbly.
  3. Press dough into bottom of prepared pan. Sprinkle top with 1 tablespoon pecans and coarse sugar.
  4. Bake until edges are lightly browned, about 25 minutes. Cool in pan for 10 minutes. Using foil, lift shortbread out of pan. Cut into bars.

Pecan-Pie-Bars-for-a-Crowd
Ingredients

  • 6 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon salt
  • 2 cups cold butter, cubed
  • Pecan Pie Filling

Preparation

  1. In a large bowl, combine the flour, sugar and salt.
  2. Cut in butter until crumbly. Press onto the bottom and up the sides of two greased 15-in. x 10-in. x 1-in. baking pans.
  3. Bake at 350° for 18-22 minutes or until crust edges are beginning to brown and bottom is set.
  4. Pour Pecan Pie Filling over crust.
  5. Bake 25-30 minutes longer or until edges are firm and center is almost set.
  6. Cool on wire racks. Cut into bars. Refrigerate until serving.

Yield: 6-8 dozen.

Pecan Pie Filling

  • 8 eggs
  • 3 cups sugar
  • 3 cups corn syrup
  • 1/2 cup butter, melted
  • 3 teaspoons pure vanilla extract
  • 5 cups chopped pecans

Preparation

  1. Combine the eggs, sugar, corn syrup, butter and vanilla
    in a large bowl.
  2. Stir in pecans.

Blue Ribbon Carrot Cake Cookies
Ingredients

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 3/4 cup sugar
  • 2 eggs
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon rum extract
  • 3 cups all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1-1/2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 cup chopped pecans, toasted
  • 3/4 cup shredded carrots
  • 3/4 cup raisins
FILLING
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1-1/4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans, toasted
  • 2 tablespoons crushed pineapple
  • Additional confectioners’ sugar

Preparation

  1. In a large bowl, cream butter and sugars until light and fluffy.
  2. Beat in the eggs and extracts.
  3. Combine the flour, oats, cinnamon, salt, baking soda, ginger and nutmeg; gradually add to creamed mixture and mix well.
  4. Stir in the pecans, carrots and raisins.
  5. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets.
  6. Flatten with a glass dipped in sugar.
  7. Bake at 350° for 9-11 minutes or until lightly browned.
  8. Remove to wire racks to cool completely.
  9. In a small bowl, beat the cream cheese, butter, confectioners’ sugar
    and vanilla until light and fluffy.
  10. Stir in pecans and pineapple.
  11. Spread over the bottoms of half of the cookies; top with remaining
    cookies.
  12. Sprinkle both sides with additional confectioners’ sugar.
  13. Store in the refrigerator.

Yield: 4 dozen.

 To Make Ahead

Package cookies in an airtight container, separating layers with waxed paper and freeze for up to 1 month. Thaw in a single layer before filling.


Pecan-Pie-Cookies
Ingredients

  • 1 prepared single pie crust
  • 2 tablespoons butter, melted
  • 1/2 cup pecans, chopped
  • 1/3 cup brown sugar
  • 1/4 cup corn syrup
  • 2 eggs
  • 1/2 teaspoon salt
    Optional
  • 1/4 cup semi sweet or milk chocolate chip for decorating

Preparation

  1. Preheat oven to 400 degrees.
  2. In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, salt and eggs. Cook on the stove top over medium-low heat just until thickened. (You don’t want it dry, just slightly thickened, about the consistency of pudding). Remove from heat and set aside.
  3. Unroll dough and using a 3″ cookie cutter, cut out circles. Gently fold about 1/8-1/4″ up on the edges.
  4. Spoon 1 tablespoon of the pecan mixture into each circle. Making-Pecan-Pie-Cookies
  5. Place on a parchment lined pan (it’s important to line it) and bake 8 minutes or until filling is just set. Remove from oven and cool on a wire rack.
  6. Place chocolate chips in a small Ziploc bag (use brand name, the store brands tend to leak). Microwave about 15 seconds or until mostly melted.
  7. Snip off a tiny corner of the baggie and drizzle chocolate over the cookies.
  8. Cool until set.

Oatmeal, Chocolate Chip, and Pecan Cookies
These easy chocolate oatmeal drop cookies are crisp on the outside and slightly chewy on the inside. Chocolate minichips disperse better in the batter, but you can use regular chips.

Ingredients

  • 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
  • 1 cup regular oats
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/3 cup butter, softened
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg1/4 cup chopped pecans, toasted
  • 1/4 cup semisweet chocolate minichips

Preparation

  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.
  3. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended.
  4. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined.
  5. Stir in pecans and minichips.
  6. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper.
  7. Bake at 350° for 12 minutes or until edges of cookies are lightly browned.
  8. Cool on pans 2 minutes.
  9. Remove cookies from pans; cool on wire racks.