Best Low Country Cookies Paula Deen Recipes

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LOW COUNTRY COOKIES - PAULA DEEN



Low Country Cookies - Paula Deen image

Make and share this Low Country Cookies - Paula Deen recipe from Food.com.

Provided by Punky Julster

Categories     Dessert

Time 2h10m

Yield 15-20 cookies

Number Of Ingredients 11

1 (16 ounce) box graham crackers
12 tablespoons butter
1 cup sugar
1 egg
1/2 cup milk
1 cup chopped pecans
1 cup coconut, shredded
2 cups powdered sugar
1 teaspoon vanilla extract
4 tablespoons butter
3 tablespoons milk

Steps:

  • Line a 13x9 pan with whole graham crackers.
  • Melt butter in saucepan and add sugar.
  • Beat egg and milk together; add to butter mixture.
  • Bring to a boil, stirring constantly.
  • Remove from heat.
  • Add nuts, coconut, and 1 cup graham cracker crumbs.
  • Pour over crackers in the pan.
  • Cover with another layer of whole graham crackers.
  • PREPARE TOPPING:.
  • Beat all topping ingredients together and spread over top layer of crackers.
  • Chill then cut into squares.

Nutrition Facts : Calories 450.9, Fat 25, SaturatedFat 12.3, Cholesterol 48.2, Sodium 282.6, Carbohydrate 55.4, Fiber 2.5, Sugar 39.2, Protein 4.1

LOADED OATMEAL COOKIES (PAULA DEEN)



Loaded Oatmeal Cookies (Paula Deen) image

I love this yummy little oatmeal cookie packed with nuts and raisins and a wonderful combination of spices and then topped with a drizzle of brown butter glaze. It is another of my favorite Paula Deen (FoodTV) recipes. If you can keep yourself from eating them all the day you make them, they are even better the next day (stored tightly wrapped).

Provided by SharleneW

Categories     Drop Cookies

Time 22m

Yield 5 dozen small cookies, 60 serving(s)

Number Of Ingredients 22

1/2 cup butter, softened (1 stick)
1/2 cup vegetable shortening
1 1/2 cups packed light brown sugar
2 eggs
1/2 cup buttermilk
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
2 1/2 cups quick-cooking oatmeal
1 cup raisins
1 1/2 cups chopped walnuts or 1 1/2 cups pecans
1 teaspoon pure vanilla extract
1/2 cup butter
2 -3 cups sifted powdered sugar (see note below)
1 teaspoon vanilla extract
3 -4 tablespoons water

Steps:

  • Preheat oven to 350°F Lightly grease cookie sheets. With electric mixer cream together butter, shortening and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk (it will appear a little curdled at this stage, don't worry).
  • Sift together flour, baking soda, salt, baking powder, ginger, nutmeg,cinnamon, cloves and allspice; stir into creamed mixture. Stir in oatmeal, raisins, walnuts and vanilla, blending well. (Dough will be soft and sticky).
  • Drop by rounded teaspoons onto cookie sheet. (I use a small cookie dough scoop that looks like an ice cream scoop--makes this job easy and ensures uniformly rounded cookies).
  • Bake for 12 to 15 minutes. Oven temperatures and size of cookies you make vary, so check your first batch at least by 9 to 10 minutes.
  • For Brown Butter Glaze: In a small saucepan, melt butter over medium heat, then continue to cook, stirring occasionally until butter is a golden brown.
  • Remove pan from heat and stir in the powdered sugar and vanilla. Stir in enough water to make the icing of drizzling consistency. Drizzle over warm cookies.
  • *Cook's Note: Paula Deen's original recipe calls for 3 cups of sifted powdered sugar. I found that to be too much. I also found it easier to bake all of the cookies and line them up closely on cooling rack, then make glaze and drizzle cookies all at one time. You get a more consistent glaze this way as it tends to harden as it cools.

Nutrition Facts : Calories 135.2, Fat 7.2, SaturatedFat 2.7, Cholesterol 14.4, Sodium 80.2, Carbohydrate 17, Fiber 0.8, Sugar 10.9, Protein 1.7

LOW COUNTRY COOKIES



LOW COUNTRY COOKIES image

One of my friends shared this with me -- it's a Paula Deen recipe, and wonderful! No oven needed.

Provided by Marlene Fields

Categories     Cookies

Time 40m

Number Of Ingredients 14

1 box graham crackers
FILLING
3/4 c butter (1 1/2 sticks) softened to room temp
1 c sugar
1 egg
1/2 c milk
1 c pecan bits
1 c shredded coconut
1 c graham cracker crumbs
TOPPING
3 c powdered sugar
1 1/2 tsp vanilla
1/4 + 1/8 c butter, room temp
2 Tbsp milk

Steps:

  • 1. Line a 9 x 13 pan with whole graham crackers.
  • 2. Melt butter in a saucepan and add sugar. Beat the egg and milk together; add to butter mixture. Bring to a boil, stirring constantly. Remove from heat. Add the nuts, coconut, and graham cracker crumbs. Pour over the crackers in the pan. Cover with another layer of whole graham crackers.
  • 3. Beat all the topping ingredients together and spread it over the top layer of crackers. It's stiff when you spread it. Chill. The cookies will soften to perfection. Cut into about 15 squares (or 20 in a pinch).

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