How To make Orange Pecan Cookies

Pecan Sandies Recipe | The Most Delicious Cookies!

These easy Pecan Sandies are a crisp and buttery cookie chock full of crunchy delicious pecans that only takes a few minutes to make. Perfect for your next cookie platter or dunking into a glass of milk!

RECIPE:

If you didn’t know, pecan sandies are crisp shortbread cookies full of toasted pecans that melt in your mouth with the most satisfying crunch. It’s a very easy recipe with dough you can freeze months ahead for on demand cookies later!

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Orange Pecan Cookies! ????????????

These orange pecan cookies are a great Christmas cookie. Leave them out for Santa or give them to your sister or niece.

Dodi’s sister and niece, Kim & Elise, made a special request for these delicious cookies.

Recipe:
3/4 cup butter
1 cup sugar
1 egg
1 tsp grated orange peel
1 tbsp orange juice
1 tsp baking powder
1/2 tsp salt
1 cup finely chopped pecans
2 cups all-purpose (plain) flour

Cream butter & sugar then add egg, orange peel, and juice. Beat well. Sift together flour, baking powder, and salt. Add flour mixture to creamed mixture and mix well. Stir in pecans. Shape into 2 in diameter roll and chill for at least 2 hours. Use a sharp knife to slice thinly and place on cookie sheet 2 apart. Bake at 350F about 10 minutes or until desired doneness.

Pecan, Almond and Orange Biscotti...

Pecan, Almond and Orange Biscotti…
I have eaten these but not made them before as I always thought they must be difficult. Turns out I was wrong; so easy to make!

My thanks to Karen from @InTheKitchenWithKaren for suggesting this one. I have taken the basic recipe, reduced the sugar content and added my own flavours. Adding a very small amount of golden caster sugar or demerara to the top before baking more than makes up for the lower sugar content. This is such a lovely crunchy, nutty biscuit that I will definitely add this one to my list of regular bakes.
Do visit Karen’s channel, she has some great videos to watch...

@InTheKitchenWithKaren


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Music:
Angeline the Baker by Nat Keefe and The BowTies
Nat Keefe on YouTube:

Pecan Crinkle Cookies recipe

These filled cookies have a crackly-crisp texture. The filling is flavored with orange juice, zest, and a hint of orange liqueur.

See the full recipe on my web site at:


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Orange Pecan Snowball Cookies

FULL RECIPE: instagram @inaeatsin Orange Pecan Snowball Cookies are flavorful, melt in your mouth, and have a subtle pecan crunch! They require minimal effort and ingredients, making them perfect for the holiday rush.brbr•2 1/3 cups all purpose flourbr•3/4 cups chopped pecansbr•1/2 tsp saltbr•1 cup butter, softenedbr•1/2 cup powdered sugarbr•1/4 cup freshly squeezed orange juicebr•1 tsp vanilla extractbrbrMore powdered sugar for dustingbrOptional: Vanilla sugarbrbrMix together flour, pecans, and salt. Set aside.brUsing a mixer, beat softened butter and powdered sugar until smooth and creamy. Add orange juice and vanilla. Mix until well combined.brAdd in dry ingredients. Mix until combined.brRoll into balls.brBake at 400°F for 10-12 minutes.brCool for 5 minutes and roll in powdered sugar.brDust with powdered sugar again before serving

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Orange and Pecan Biscuits | Recipe Demonstration

These biscuits are perfect with a cup of tea or coffee! With strong orange flavours and the distinct taste of pecan nuts, you can't go wrong. You could even top them with some melted chocolate for a chocolate orange flavour!

Ingredients:
225g softened butter or margarine
150g caster sugar
250g self raising flour
Grated rind of 1 orange
Juice of 1/2 the orange
90g roughly chopped pecan nuts
1 small egg

Method:
1. Cream the butter and the sugar together until light and fluffy.
2. Prepare the wet ingredients by cracking an egg into a jug and whisking the orange juice into it.
3. Pour the egg and orange mixture into the creamed butter and sugar until fully incorporated and smooth.
4. Add the orange zest and pecan nuts and stir into the mixture until evenly distributed.
5. Gradually add the flour into the mixture - half of the flour initially and once that's incorporated, add in the rest.
6. Wrap the mixture in cling film (or alternatively put cling film over the bowl) and leave it in the freezer for around 30 minutes.
7. When the mixture has been in the freezer for 30 minutes, check it. It may still be a bit wet, so put it back into the bowl you used earlier and keep adding more flour gradually until it feels like a traditional dough.
8. Flour the work surface and roll half of the biscuit mixture into a ball. Roll it out using a rolling pin until it's around 1cm thick.
9. Cut out the biscuits using a biscuit cutter - any shape will do, but I used a circle one.
10. Transfer the biscuits onto a baking tray (with baking paper on).
11. Put the biscuits into a 180C preheated oven for 10-12 minutes.
12. Whilst the first batch are cooking, repeat the process of rolling the dough and cutting it. Once the first batch are out, take them off the tray and place more biscuits onto it and bake them.
13. Enjoy your biscuits with tea or coffee!

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