Best Orange Pecan Butter Cookies Recipes

ORANGE BUTTER COOKIES

Steps:

• Position two oven racks in top and bottom third of oven. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
• In a bowl, whisk flours, baking soda and salt together. In a mixer, cream together the sugar, butter and orange zest at medium speed until light and smooth, about 3 minutes. Scrape down the sides of bowl frequently. Add egg and mix. Add one egg yolk and mix. Add remaining egg yolk and mix. Stir in dry ingredients just until combined.
• Scoop tablespoons of dough onto parchment, leaving more than 1 inch between cookies. Press each one down lightly with 2 fingers to flatten to a thickness of 1/2 inch. Leave any ridges and valleys on top of cookie intact, but smooth the edges.
• Bake about 15 minutes, rotating cookie sheets halfway through. Cookies should be pale but baked all the way through. Cool on sheets 5 minutes, then transfer to a rack and cool before storing in airtight containers up to 1 week.
• When ready to serve, make icing: Bring a small pot of water to a boil. Peel orange, being careful to remove only outer orange zest, and cut into thin strips. Blanch in boiling water 1 minute; drain. Sift confectioners' sugar into a bowl. Whisk in 2 tablespoons milk. Whisk in more milk if needed to make mixture thin enough to spread. Add extract, salt and zest, and whisk to combine.
• Place cookies on a rack and drizzle icing over each one (make sure there is some orange zest in each spoonful). Icing will settle into cookie crevices; let harden.

ORANGE-PECAN ICEBOX COOKIES

Steps:

• In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in the egg, orange juice, orange zest and extracts. Combine the flour, salt, baking soda and baking powder; gradually add to the creamed mixture and mix well. Stir in pecans. Shape dough into four 5-in. rolls; wrap each in plastic. Refrigerate for 3-4 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 9-10 minutes or until edges begin to brown. Remove to wire racks to cool.

ORANGE PECAN COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Stir together the flour and pecans; set aside.
• In a large bowl, cream together the butter and confectioners' sugar until light and fluffy. Beat in 1 tablespoon of orange zest, vanilla and orange juice. Stir in the flour and nuts until well blended. Roll the dough into 1 inch balls, and place them 1 inch apart on ungreased cookie sheets.
• Bake for 20 to 25 minutes, or until the edges are just starting to brown. Cool for about 10 minutes, then transfer to wire racks to cool completely.
• Place the chocolate chips in a small glass or ceramic bowl, and place in the microwave. Heat for 1 minute, then stir. Continue heating and stirring at 20 second intervals until smooth.
• Dip the cookies into the melted chocolate, and sprinkle the remaining orange zest over the top before the chocolate sets for decoration. Cool at room temperature or in the refrigerator until set, then store in an airtight container at room temperature.

BUTTER PECAN COOKIES

Steps:

• In a large bowl, cream butter, brown sugar and egg. Mix until well blended.
• Slowly add flour and salt and mix well. Cover and refrigerate for at least one hour.
• Preheat oven to 375 degrees F.
• Roll one inch pieces of dough into balls and place 2 inches apart on cookie sheets. Flatten balls with the bottom of a glass dipped in flour. Press a pecan into top of dough.
• Bake 10 to 12 minutes until lightly colored.

ORANGE PECAN COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, orange juice and zest. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in pecans. Shape dough into two 11-1/2-in. rolls; wrap in plastic. Refrigerate for 4 hours or overnight. , Unwrap; cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheet. Bake at 400° for 7-8 minutes or until golden brown. Remove to wire racks to cool.

ORANGE PECAN BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl cream together the butter and sugar. Add both orange and vanilla extracts, mix well. Mix in the egg and stir well.
• In another medium bowl mix together well the flour and baking powder. Gradually add flour mixture to the wet ingredients. Stir in the chopped pecans and mix well to combine.
• On a ungreased cookie sheet drop rounded teaspoonfuls of cookie dough. Bake for approximately 10-12 minutes or until golden brown. Cool cookies for 10-12 minutes or until cool enough to handle.
• In a microwavable bowl add the semisweet chocolate morsels. Microwave for 1 minute, stirring chocolate halfway through.
• Dip only the tops of cookies in the melted chocolate and let set on a cookie sheet covered with wax paper.

PECAN BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees. Butter 2 cookie sheets and set aside. Roast 3/4 cup of pecans in oven for 10 minutes or until they emit a good aroma. Remove from oven and cool to room temperature. When cooled, chop pecans with sugar in a food processor until finely ground. Add flour, butter, egg yolk and salt. If dough is too soft, add up to 1/4 cup more flour; otherwise work dough with your hands.
• Gather dough into a 1 1/2 inch round sausage, wrap in waxed paper and rest in fridge for 2 hours or overnight. Cut into 1/4inch rounds and set on baking sheet. Press a pecan half in center. Don't place cookies too closely together or they will run into each other as they spread during baking. Bake for 15 to 17 minutes or until the cookies' edges are golden brown. When they are baked they will give off a wonderful aroma. Remove baking sheets from oven and let cookies cool on sheets for 3 minutes. Then, remove them to a cookie rack to cool them further. Be careful when you handle these as they are very fragile.

ORANGE BUTTER COOKIES

Steps:

• In a large bowl, beat the butter, brown sugar, orange extract and orange rind until fluffy.
• Stir in the flour to make a make a soft dough.
• Turn out onto a floured surface; roll into a 1 1/2-inch diameter roll. (stated as printed in recipe). Note: I think it should mean a 10 x 8-inch rectangle and when rolled it will equal about 1 1/2-inch diameter roll.
• Wrap in plastic wrap; refrigerate until firm -- about 2 hours.
• Cut log into 1/4-inch slices and place on parchment lined or greased rimless baking sheets.
• Brush with beaten egg; sprinkle with sugar.
• If using a convection oven, preheat to 275 degrees. Bake on top, middle and bottom racks. Bake about 30 minutes or until lightly browned.
• If using a conventional oven, preheat to 300 degrees.
• Bake on top and bottom thirds of oven; switching and rotating pans halfway through. Bake 30-35 minutes or until lightly browned.