How To make Pecan Sugar Cookies

Pecan Shortbread Cookies

New Orleans native Charlie Andrews demonstrates how to make Pecan shortbread cookies. Shortbread is a type of biscuit that originated in Scotland, and it consists of flour, butter, sugar and salt. Extra additions like flavorings, spices and nuts like pecans can be added. This recipe makes 12 cookies. It's simple, flavorful, perfect for Holidays like Christmas and Easter and it is absolutely delicious. Hope you all will give this classic holiday cookie recipe a try.

Pecan Shortbread cookies recipe link


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Butter Pecan Cookies

These butter pecan cookies are to die for! To bring out the nutty flavor of the pecans I toasted them lightly in a brown butter I made myself, and they turned out amazing. That brown butter really adds a depth of flavor to the cookies.
This recipe makes 12 cookies. The dough can be made in advance and stored in the refrigerator. The dough can be frozen but I highly suggest letting the dough thaw some before putting it in the oven. You want it to be good and cold but not frozen. Thank you for watching and I hope you enjoy this recipe as much as I do!
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Ingredients
1/2 c Unsalted Butter or 1 stick
1/3 c Brown Sugar
1/3 c Sugar
1 Egg
1/2 tsp Vanilla Extract
1/2 tsp Salt
1 tsp Baking Soda
1-1/4 c Allpurpose Flour
1 c Chopped Pecans
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PECAN PIE COOKIES

PECAN PIE COOKIES // CRAZYFORCRUST.COM
Pecan Pie Cookies are an easy cookie recipe that tastes like pecan pie! This brown sugar cookie is filled with a pecan pie mixture and are perfect for your holiday cookie platters.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.

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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Brown Butter Pecan Chocolate Chip Cookies

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Things you will need
sheet pan or cookie sheet
parchment paper ( not wax paper )
Saran Wrap
measuring spoons and cups
1 large bowl
1 ice cream scooper
medium pot
whisk
rubber spatcular

Preheat oven to 350

INGREDIENTS:

2 sticks butter
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
1 tbs vanilla extract ( imitation vanilla is fine )
1 teaspoon kosher salt or table salt
1 teaspoon baking soda
3 teaspoon cornstarch
-2 cups all purpose flour plus two tablespoons
-1 1/2 cups semi sweet chocolate chips ( you canadd chocolate chunks if you want, plus more for topping )
-1 cup chopped pecans or walnuts ( plus more for topping )
* 1 ice cream scooper *

Note* if you decided to use a smaller scooper instead of the 2 1/4 scooper like I did .. please adjust cooking time. Bake cookies for 8 mins instead. * Please understand that the cookies will seem a bit under cooked once removed from the oven, but dont be alarmed they will Harden as they cool *

* Please cook larger cookies for 9-10 mins (same size as cookies in v video *
*
*if using a mini scooper bake cookies for 6-7 mins *

* you can also freeze this cookie dough to use at a later time *

Easy Cut Out Sugar Cookies | Just 5 INGREDIENTS! | No Spread Sugar Cookie Recipe

Easy No Spread Cut Out Sugar Cookies | Just 5 INGREDIENTS!
:: Cook Me Food ::

These sugar cookies are buttery and tender-crisp. They are made for cutting out into shapes as they hold their shape very well when baking. The dough is super easy to roll out and cut – and you only need just 5 basic ingredients. The cookies won’t puff up, so they are perfect for icing and decorating as you please. They are wonderful to serve plain too. NO SPREAD. NO PUFF. JUST 5 INGREDIENTS!

You'll need:
• 1 cup (225g) salted butter (room temperature)
• 1 1/2 cup (180g) powdered sugar/icing sugar
• 1 large egg (room temperature)
• 1 1/2 tsp vanilla extract
• 3 1/4 cup (422g) all-purpose flour

Cool completely. Serve. Enjoy!

:: HELPFUL HINTS ::

* Number of cookies will depend on cut out size and how thick you roll your dough. For thinner cookies, roll out your dough to 1/8 and 1/4 for thicker cookies.

* Bake thinner or smaller cookies for 8-10 minutes.

* Measure your flour correctly. Adding too much flour will result to crumbly texture or sandy taste when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.

* Let your cookies cool completely before frosting them. If they are not cool, the icing will melt.

:: MORE SUGAR COOKIE RECIPES ::

* No Spread Cut Out Chocolate Sugar Cookies | Only 5 Ingredients!


* Cut Out Shortbread Cookies | Only 5 Ingredients!


* Soft Chocolate Sugar Cookies


* Classic Soft and Chewy Sugar Cookies | Only 5 Ingredients!


Happy baking!
Thanks for watching!