PECAN-RYE COOKIES
Provided by Food Network Kitchen
Time 2h30m
Yield about 24
Number Of Ingredients 12
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the pecans on a rimmed baking sheet and bake until lightly toasted, 8 to 10 minutes. Let cool completely. Set 24 whole pecans aside for topping and finely chop the rest; transfer to a bowl. Pour 2 tablespoons whiskey over the chopped nuts, stir to coat and let sit until almost all the whiskey is absorbed, at least 10 minutes.
- Whisk the rye flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the pecan-whiskey mixture and the vanilla until just combined. Reduce the mixer speed to low; beat in the flour mixture until combined.
- Line 2 baking sheets with parchment paper. Roll tablespoonfuls of dough into balls, squeezing the dough together if it is crumbly. Arrange 2 inches apart on the prepared pans and press a pecan into the top of each.
- Bake, switching the pans halfway through, until the cookies are just set around the edges but the centers are still soft, 12 to 15 minutes. Let cool completely on the pans.
- Make the glaze: Whisk the confectioners' sugar, the remaining 2 teaspoons whiskey and 2 teaspoons water in a small bowl until smooth and thick. Gradually stir in up to 1 more teaspoon water to thin if necessary. Drizzle over the cookies; let set 10 to 15 minutes.
HONEY BUTTERSCOTCH FONDUE WITH SALTED PECAN COOKIES
Provided by Food Network
Categories dessert
Time 1h30m
Yield 8 servings (5 cups fondue, 24 cookies)
Number Of Ingredients 15
Steps:
- For the shortbread: Preheat the oven to 350 degrees F. Line two baking sheets with parchment.
- In a food processor, pulse together the pecans and sugar just until sandy--do not overpulse, as you don't want a paste. Add the flour and salt; pulse until combined. Cut butter into small cubes and add to the food processor. Pulse until the mixture resembles coarse crumbs. Add the water and pulse quickly, until a rough dough forms.
- Turn out onto a lightly floured work surface and press into a cohesive dough. Roll to a 1/4-inch thickness. Using a knife or a rectangular cookie cutter, cut into 1-by-3-inch rectangles, about 24 total; re-roll scraps if necessary.
- Sprinkle the tops of the cookies lightly with sea salt. Transfer to the prepared baking sheets and refrigerate for 30 minutes.
- Bake until golden brown at the edges, 14 to 17 minutes.
- Let the cookies cool to room temperature.
- For the fondue: Combine the sugar, water and honey in a large saucepan and bring to a boil. Cook until the mixture is a deep-amber caramel color, 8 to 10 minutes.
- Carefully pour in the cream--stand back as the mixture will bubble and splatter. Once the bubbling subsides, turn off the heat and whisk the caramel until smooth.
- Whisk in the whiskey, butter, salt and vanilla.
- Pour the sauce into the fondue pots and keep warm.
- Serve the fondue with the cookies.
BUTTERSCOTCH PECAN COOKIES
Butterscotch pecan cookies have a rich buttery flavor. No one will guess they started from convenient cake and pudding mixes. - Betty Janway, Ruston, Louisiana
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- In large bowl, combine the first five ingredients until well blended. Stir in pecans (the dough will be crumbly). , Roll rounded tablespoonfuls of dough into balls; place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 2 minutes; remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 202 calories, Fat 12g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 201mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
SALTED BUTTERSCOTCH & PECAN NO-BAKES
When I was deciding what type of cookie to make for a Christmas swap, I opted for something with coconut, pudding mix and salted caramel. Boxed, these could make a great gift as well. I like to drizzle caramel over the tops of the cookies before serving for a special touch. -Stacey Ritz, Sudbury, Ontario
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- Place 1-3/4 cups pecans and salt in a food processor; pulse until pecans are finely ground. Transfer to a large bowl. Stir in milk, coconut and pudding mix until blended. Refrigerate, covered, 30 minutes or until mixture is firm enough to roll., Shape mixture into forty-eight 1-in. balls; roll in sugar. Top each with a pecan half, flattening slightly. Store in airtight containers in the refrigerator.
Nutrition Facts : Calories 88 calories, Fat 6g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 104mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
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