Best Easy Pecan Doodads Recipes

EASY PECAN DOODADS

Steps:

• Preheat oven to 275 degrees.
• In a mixing bowl, cream together the butter and sugar.
• Sift flour 3 times and blend into butter mixture.
• Add nuts and vanilla.
• Roll into balls about 1 inch in diameter.
• Place on baking sheet and bake for 1 hour.
• While still warm, roll in powdered sugar.
• Roll again in powdered sugar when cooled.
• Store in tightly covered container.

PEACHY-KEEN HALLOUMI FRITTERS

Steps:

• In a large bowl, whisk the first 5 ingredients. In another bowl, whisk egg, egg white, milk and honey until blended. Add to dry ingredients, stirring just until moistened. Fold in onion and cheese; let stand 10 minutes., In an electric skillet or deep fryer, heat oil to 375°. Stir batter. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, 2-3 minutes on each side. Drain on paper towels. (Keep cooked fritters warm on a baking sheet in a 200° oven until all fritters are made,), Serve fritters with chopped peach and prosciutto; sprinkle with additional pepper.

EASY PECAN SHORTBREAD COOKIES

Steps:

• To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from heat; cool.
• In large bowl, beat butter and sugar with electric mixer on medium speed until fluffy. Gradually add flour, beating just until blended. Stir in toasted pecans and vanilla.
• Divide dough in half; shape each portion into 2 (1 1/4-inch-thick) logs (about 12 inches long). Wrap in cooking parchment paper; refrigerate 1 hour or until firm.
• Heat oven to 325°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1/2 inch apart.
• Bake 18 to 20 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.

CHOCOLATE DRIZZLE DOODADS

Steps:

• Place chips in a small microwave-safe glass dish.
• Microwave at 15 second intervals, stirring in between, until just melted smooth.
• Stir in butter until smooth.
• Let chocolate cool slightly. Mixture needs to be creamy, but not hot.
• Spoon into ziploc bag. Fill half full and seal closed.
• Cut a very small corner off the bottom of the bag. **don't make it too big; you can always make it larger if necessary!
• Gently pipe designs onto a wax paper-lined plate. Keep the flow steady and stop squeezing and then lift bag at the end of each shape.
• Refrigerate 15 minutes or until firm.
• Carefully peel waxed paper from chocolate doodads before serving however you wish!

CANDIED PECANS

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix sugar, cinnamon, and salt together in a bowl.
• Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.
• Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.