How To make Cocoa Pecan Crescents
1 c Butter or margarine;
-softened 2/3 c Granulated sugar
1 1/2 ts Vanilla extract
1 3/4 c All-purpose flour
1/3 c Hershey's cocoa
1/8 ts Salt
1 1/2 c Ground pecans
Powdered sugar Recipe by: www.hersheys.com In large bowl, beat butter, granulated sugar and vanilla until light and fluffy. Stir together flour, cocoa and salt; gradually add to butter mixture, blending well. Stir in pecans. Cover; refrigerate dough 1 hour or until firm enough to handle. Heat oven to 375°F. Shape scant tablespoons dough into logs about 2-1/2 inches long; place on ungreased cookie sheet. Shape logs into crescents, tapering ends. Bake 13 to 15 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. About 3-1/2 dozen cookies. JMHershey's is a registered trademark of Hershey Foods Corporation. This recipe may be reprinted (with attribution) courtesy of the Hershey Kitchens. -----
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Butter Pecan Cookies Recipe | SweetTreats
These cookies are a classic for any occasion. The addition of toffee bits allows for a hint of sweetness that makes for the perfect irresistible combination. Easy to make and no chilling time required, what's stopping you from not making them right now!?
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Recipe makes 24-30 cookies
Ingredients:
-1 cup butter, melted
-3/4 cups brown sugar
-1/4 cup white sugar
-1 egg
-1 egg yolk
-3 cups flour
-3/4 tsp baking soda
-1/2 tsp baking powder
-1 cup pecans
-1/2 cup toffee bits
Bake at 350F for 10-12 minutes
ENJOY
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Almond Crescent Cookies -- The Frugal Chef
Almond crescent cookies are delicate and will melt in your mouth. They are made with almond meal and are very easy to make. They are a great addition to any cookie platter and a fantastic gift from your kitchen.
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Makes 24 to 30 cookies
1 cup (227 grams) of unsalted, softened butter
1/3 cup (67 grams) white sugar
1 2/3 (210 grams) cups all-purpose white flour
2/3 (100 grams) cups almond meal
¼ tsp. salt
Confectioner’s sugar
Cream the butter and the sugar for about three minutes until it is fluffy.
In a separate bowl, mix the flour with the almond meal and the salt. Add it to the butter and mix it in. Do not over beat.
Cover the bowl and refrigerate for about 30 minutes.
Heat the oven to 350 degrees F (175 C) and line your cookies sheets with parchment paper or silicon mats.
Scoop out about a TBS of dough and form a log. Bend it to form a crescent moon shape and place it in the cookie sheet. These will not spread so you do not need to separate them too much. Bake them for about 8 to 9 minutes until they start to lightly brown.
Remove the cookies from the oven and allow them to cool on the sheets for about 5 minutes. They will continue to be soft but will harden as they cool. Transfer them to a cooling rack.
Place the confectioner’s sugar in a sieve and generously sprinkle over the cookies. Keep the cookies in an airtight container for up to a week.
2 cookies - CALORIES 108.14; FAT 6.82 grs (sat 3.95; mono 1.99; poly 0.38); PROTEIN 2.09 grs ; FIBER 0.18 grs; CARBS 10.12 grs; CHOLESTEROL 16.28 mg; IRON 0.60 mg; SODIUM 20.63 mg; CALCIUM 17.03 mg
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How to Make Salted Caramel-Chocolate-Pecan Cookies | Cookie Recipes | Allrecipes.com
The course sea salt sprinkled atop gooey caramel, pecans, and a drizzle of chocolate makes this shortbread cookie a fine winner for all! Get the recipe for Salted Caramel-Chocolate-Pecan Cookies:
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Beth's Chocolate Pecan Tart Recipe | ENTERTAINING WITH BETH
Learn how to make my homemade chocolate pecan pie in time for Thanksgiving
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BETH'S CHOCOLATE PECAN TART RECIPE
Serves 8
INGREDIENTS:
For Pie Crust:
1 1/3 cups (160 g) flour
½ cup (120 g) of butter
2 tbsp (25 g) sugar
½ tsp (2.5 ml) salt
1 egg yolk
¼ cup (60 ml) ice water
For Filling:
4 oz (113 g) bittersweet chocolate
½ cup (120 g) of butter
¾ cup (150 g) of sugar
1 tsp (5 ml) vanilla extract
1 egg
3 egg yolks
¼ cup (30 g) of flour
½ tsp (2.5 ml) salt
1 ¼ cup (190 g) whole pecans
METHOD:
Preheat oven to 350F (176C).
To make crust place flour, sugar and salt in a bowl, whisk together. Then add chilled butter that is cut into small cubes. Work butter into flour with your hands until a coarse meal develops.
In a small bowl mix together the egg yolk and ¼ cup (60 ml) of ice water. Add egg mixture to flour mixture and stir with a fork until a dough forms. Then go in with floured hands and smush the dough around the bowl making sure the butter is incorporated and dough comes together. Add a little more water, a tbsp at a time if dough appears too dry.
Roll dough into a ball, then flatten into a disk.
Roll out dough on floured surface into a large circle 1/8 “ (3mm) thick. Fit into 9 (23 cm) tart pan with a removable bottom. Fold dough back over the sides and crimp to create a double crust around the edges.
Trim dough with a knife so edges are flush with the tart pan. Pop tin in the freezer while you prepare the filling.
Melt butter and chocolate in the microwave for 1 minute. Then add sugar, vanilla, egg and yolks. Stir to combine.
Then add flour and salt, stir to combine.
Remove tart pan from the freezer, pour filling into pan. And top with 3 rows of whole pecans in concentric circles. Place 2-4 pecans in the center decoratively however they fit.
Bake 20 mins. Then 5 mins more to turn pastry golden brown, but covered with foil so pecans don’t burn.
Serve with homemade whipped cream! (spiked with 2 tbsp (30 ml) of bourbon!)
HOMEMADE WHIPPED CREAM:
Ingredients:
2 cups (480 ml) heavy cream
2 tbsp (13 g) powdered sugar
1 tsp (5 ml) vanilla
2 tbsp (30 ml) bourbon
METHOD:
Beat cream on high until soft peaks form. Can be made a day ahead and stored in the fridge. Enjoy!
Butter Pecan White Chocolate Cookies with brown butter!
Butter Pecan White Chocolate Cookies are one of my favorite cookies of all time. The rich flavor of brown butter paired with pecans and white chocolate chips bundled into one amazingly delicious cookie that you should make at home for your friends and family. This cookie is great for parties and events as well just relaxing at home enjoying them with a cold glass of milk. The recipe is simple and most of the ingredients you probably have on hand in your pantry or refrigerator. They only take about 15 minutes in the oven and before you know it they are ready to enjoy anytime you're in the mood for a great cookie.
Here is the recipe:
250g / 2 cups all-purpose flour
2g/ ½ tsp baking soda
1g/ 1/4 tsp salt
2g/ ½ tsp baking powder
2g/ ½ tsp cornstarch
100g/ 1/2 cup granulated sugar
97g/ ½ cup brown sugar
196g/ 14 tbsp. unsalted butter (browned)
114g/ 2 eggs
4g/ 1 tsp vanilla
86g/ 2/3 cup chopped pecans
112g/ 2/3 cup white chocolate chips
In a saucepan, over medium heat, melt and bring butter to a boil,
As butter turns brown reduce heat and simmer 1 minute.
Separate brown butter into 2 bowls, (1) 1/4, (2) 3/4
Place the (3/4) aside until ready to use.
In a sauté pan, over medium heat, add pecans and toast for 2-3 minutes
Add other (1/4) of brown butter to pecans and heat for 3 minutes
Remove from heat and set aside to cool.
In a large bowl/stand mixer, combine sugars, brown butter, vanilla until combined
Add eggs (one at a time) and combine
In a medium bowl, combine flour, cornstarch, baking soda, baking powder and salt
Combine wet ingredient and dry ingredients
Add white chocolate chips and combine
Add toasted pecans and combine
Chill dough for 60 mins
Scoop/ place cookies on parchment lined baking tray/ sheet (2 inches apart)
Bake at 350 F (176 C) degrees for 15 mins (ovens vary)
EASY Christmas Snowballs - Pecan Balls - So Easy, ANYONE Can Make These
INGREDIENTS:
1 cup all purpose flour
1/2 cup (4 ounces/113 grams) butter, softened - I use unsalted
1 cup finely chopped toasted pecans
3 Tablespoons granulated sugar
1 teaspoon pure vanilla extract
1 cup powdered sugar for rolling
FULL RECIPE:
This is the easiest recipe for snowball cookies. No mixer... One bowl... Stupid easy. Anyone can make these holiday favorites.
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