Best Pecan Biscuits With Orange Honey Glaze Recipes

CRAZY YUMMY CRANBERRY PECAN COOKIES WITH ORANGE GLAZE

Crazy Yummy Cranberry Pecan Cookies with Orange Glaze image

Cranberries, oats, pecans and orange glaze. So good!

Provided by Dion

Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes

Time 50m

Yield 48

Number Of Ingredients 15

Ingredients

2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
¾ cup white sugar
¾ cup brown sugar, packed
1 teaspoon vanilla extract
2 eggs
1 cup chopped pecans
1 cup rolled oats
1 cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
1 ½ cups confectioners' sugar
½ cup freshly squeezed orange juice
1 orange, zested
1 tablespoon butter

Steps:

Preheat an oven to 375 degrees F (190 degrees C). Sift the flour, baking soda, and salt together in a bowl.
In a large bowl, beat together the butter, white and brown sugars, and vanilla extract with an electric mixer until the mixture is creamy and well blended. Beat in eggs, one at a time, and then gradually beat in the flour just until the mixture makes a soft dough. Stir in the pecans, rolled oats, and cranberries, and drop by heaping spoonfuls onto ungreased baking sheets.
Bake in the preheated oven until the cookies are set and the edges are slightly brown, 10 to 12 minutes. Let the cookies cool for 1 minute on baking sheets before removing to wire racks to finish cooling. Glaze cookies while still a little warm.
Place the confectioners' sugar and orange juice in a microwave-safe bowl, and stir to dissolve the sugar. Stir in the orange zest and butter, and microwave on medium power until the butter melts and the mixture is warm, about 30 seconds. Stir the warm glaze until smooth, and drizzle over cookies.

Nutrition Facts : Calories 131.2 calories, Carbohydrate 18.6 g, Cholesterol 18.6 mg, Fat 6.1 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 2.8 g, Sodium 107.8 mg, Sugar 12.1 g

PECAN BISCUITS WITH ORANGE-HONEY GLAZE

Pecan Biscuits with Orange-Honey Glaze image

Categories Bread Citrus Dairy Breakfast Brunch Side Bake Thanksgiving Kid-Friendly Yogurt Mother's Day Father's Day Orange Pecan Fall Winter Pastry Bon Appétit Kidney Friendly Small Plates

Yield Makes 14 to 16 biscuits

Number Of Ingredients 14

Ingredients

For glaze
3 tablespoons frozen orange juice concentrate, thawed
2 tablespoons honey
For biscuits
3 cups unbleached all purpose flour
3 1/2 teaspoons baking powder
2 teaspoons grated orange peel
3/4 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon ground ginger
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
3/4 cup finely chopped pecans (about 3 ounces)
1 cup plain nonfat yogurt
3 tablespoons honey

Steps:

Make glaze:
Mix in orange juice and honey in heavy small saucepan; bring to boil. Reduce heat; simmer until slightly thickened, about 3 minutes. Set aside.
Make biscuits:
Position rack in center of oven and preheat to 425°F. Combine flour, baking powder, orange peel, baking soda, salt and ginger in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in 1/2 cup chopped pecans. Whisk yogurt and 3 tablespoons honey in small bowl to blend. Add yogurt mixture to dry ingredients; stir with fork until mist dough forms. Turn out dough onto floured surface and knead gently just until smooth, about 10 turns (do not overmix).
Roll out dough to 10-inch-diameter round (about 3 /4 inch thick). Using 2 1/2-inch-diameter biscuit or cookie cutter, cut out biscuits. Gather scraps; roll out to 3/4-inch thickness and cut out additional biscuits. Transfer biscuits to large ungreased baking sheet. Brush tops of biscuits twice with glaze; sprinkle with 1/4 cup pecans. Bake until puffed and golden brown and tester inserted into center comes out clean, about 18 minutes. Serve warm. (Can be prepared 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven just until heated through, about 5 minutes.)