Best Pecan Cardamom Bar Cookies Recipes

SOFT DRIED CHERRY PECAN CARDAMOM COOKIES

Steps:

• Preheat the oven to 375° and spread the pecans evenly on a baking sheet. Bake for 8-10 minutes or until the nuts are toasted and fragrant. Remove from the oven and let cool to room temperature. Roughly chop the nuts and set aside.
• In a medium bowl, combine the flour, cornstarch, baking powder, salt, cardamom and cinnamon. Whisk to combine.
• Add the sugar and butter to a large bowl and use a hand mixer on high speed for 5 minutes to cream them together until very light and fluffy. Add the egg and vanilla and mix for another 2 minutes.
• Add the flour mixture in 3 additions, blending until just combined.
• Stir in the pecans and cherries, stirring well, so they're evenly distributed. Refrigerate the cookie dough for one hour.
• While the cookie dough chills, assemble the Spiced Sugar mixture. In a small bowl, mix the sugar, cardamom and cinnamon until well combined. Set aside.
• Use a 1 1/2 to 2 tablespoon cookie scoop to portion out cookie dough. Roll the dough into a ball and toss it in the spiced sugar mixture to coat. Place the dough ball on a sheet pan that will fit into your freezer. Continue rolling and coating the cookie dough balls with spiced sugar.
• Transfer the rolled, sugared cookie dough balls to the freezer and chill for 20 minutes.
• While the dough is chilling, preheat the oven to 375°.
• Line a sheet pan with a silpat or parchment paper. Working in batches, space the cookie dough balls 3 inches apart on the cookie sheet and bake for 10 minutes or until the cookies are just barely golden. (Freeze the remaining dough balls until ready to bake). Remove from the oven and let cool for 2-3 minutes on the cookie sheet before transferring the cookies to a wire rack to cool completely.
• Store cookies in an airtight container at room temperature.

PECAN BAR COOKIES

Steps:

• Preheat the oven to 375 degrees. Using an electric mixer, beat butter, confectioners' sugar, and 1 teaspoon salt until light. Beat in 2 cups flour until it forms a mass. Transfer to a 9-by-13-inch pan. Place a sheet of plastic wrap on the dough and use it to press the dough into the pan (this will make it easier and will prevent the dough from sticking to your fingers). Bake 20 to 25 minutes or until edges are golden.
• Meanwhile, whisk together remaining 2 tablespoons flour, remaining teaspoon salt, and baking powder. Using an electric mixer, beat eggs, brown sugar, and corn syrup until light. Fold flour mixture into egg mixture, then pecans and coconut.
• Pour over crust and bake 20 to 25 minutes until set. Run a metal spatula around the edges while still warm, then transfer to a wire rack and cool in pan before cutting into 24 bars.

PECAN SHORTBREAD

Steps:

• Heat oven to 325 degrees. Put butter, sugar, vanilla and cardamom in the bowl of a stand mixer fitted with the paddle attachment. Mix at medium speed until light and fluffy, about 5 minutes, scraping the bowl occasionally.
• Carefully add flour and pecans, and mix a few minutes more, at low speed at first, then medium, until dough comes together. Remove dough and knead for 1 minute. Press dough into a 9-inch square cake pan. (Alternatively, press into a 9-inch fluted French tart pan with a removable bottom.)
• Bake until golden brown, about 45 minutes. Let cool and cut into squares, bars or wedges with a serrated knife while still slightly warm. Store in a tin until needed. To serve, arrange on a plate and dust with confectioners' sugar.

CARAMEL PECAN BARS

Steps:

• In a large saucepan, combine butter and brown sugar over medium heat until sugar is dissolved. In a small bowl, beat eggs and vanilla. Gradually add hot sugar mixture, stirring constantly. Combine flour and baking powder; gradually add to the butter mixture and mix well. Stir in pecans. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs and edges are crisp. Cool on a wire rack. Dust with confectioners' sugar if desired. Cut into bars.

BARBARA'S CARDAMOM COOKIES

Steps:

• Cream 1 cup butter and the granulated and brown sugars until fluffy.
• Add the egg yolk and 1 teaspoon vanilla, mix well.
• Stir in the flour, cardamom and salt.
• Spread in an ungreased 10 x 15" baking pan.
• Beat the egg white until bubbly but not forming peaks.
• Brush the dough with the egg white and sprinkle with the chopped nuts.
• Bake at 275°F for 1 hour.
• In a saucepan, melt the 1 1/2 Tablespoon butter until it browns slightly, remove from heat.
• Beat in 1 cup confectioner's sugar and the 1/2 teaspoon vanilla.
• Add enough milk to make a"drizzling" consistency.
• Drizzle on baked dough.
• Cut into bars.

CARAMEL-PECAN COOKIE BUTTER BARS

Steps:

• Preheat oven to 375°. In a large bowl, cream butter, sugars and cookie butter until light and fluffy, 5-7 minutes. Beat in egg. Gradually beat in flour. Spread onto bottom of greased 13x9-in. baking pan. Sprinkle with pecans; press lightly into dough. Bake until edges are lightly browned, 15-20 minutes., Meanwhile, in a large saucepan, combine caramels and cream. Cook and stir over medium-low heat until caramels are melted. Remove from heat; stir in vanilla. Pour over crust. Cool completely in pan on a wire rack., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over bars; let stand until set. Cut into bars.

FAVORITE PECAN PIE BARS

Steps:

• Preheat oven to 350°. In a large bowl, mix flour, sugar and salt; cut in cold butter until mixture resembles coarse crumbs. Press into a greased 15x10x1-in. baking pan. Bake 20 minutes., For filling, in a large bowl, whisk eggs, corn syrup, sugar, melted butter and vanilla. Stir in pecans. Spread over hot crust., Bake 25-30 minutes longer or until filling is set. Cool completely in pan on a wire rack. Cut into bars.