Best Pecan Dainties Recipes
PECAN DAINTIES
Make and share this Pecan Dainties recipe from Food.com.
Provided by Dreamgoddess
Categories Candy
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Beat the egg whites until they form a peak.
- Combine sugar and pecans.
- Add to egg whites.
- Drop with a teaspoon on a cookie sheet.
- Bake at 250 degrees for 30 minutes.
- After 30 minutes, turn the oven off.
- Leave the pecan dainties in the oven for 30 minutes.
TOASTED PECAN DAINTIES
These melt-in-your-mouth delights have an irresistible nutty taste and light, airy texture. The dough is made ahead of time and chilled overnight, leaving just the baking to be done the next day.-Connie Wagler, Cross Hill, South Carolina
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 11 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream the butter, oil and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture and mix well. Stir in pecans. Cover and refrigerate for 30 minutes. , Shape dough into four 1-1/2-in. diameter logs; wrap each in plastic wrap. Freeze overnight. , Unwrap and cut into 1/4-in. slices. Place 2-1/2 in. apart on ungreased baking sheets. Bake at 375° for 8-12 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks. Store in an airtight container.
Nutrition Facts :
PECAN DAINTIES
Steps:
- In a large mixing bowl, combine butter, cream cheese and flour to make a dough. Mix on low-medium speed until well blended, scraping the bottom and sides of bowl. Place onto large piece of plastic wrap and wrap tightly. Chill several hours or overnight. In a large mixing bowl, combine the brown sugar, eggs, vanilla and brandy. Mix on medium speed until well blended, scraping the sides and bottom of bowl. Stir in chopped pecans. Roll out chilled dough to approx 1/8-inch. Cut with cookie cutter and fit into cups of a mini-muffin pan. OR... Form the dough into small balls and stretch to fit. Spoon filling into cups. Bake at 350-degrees for 12-15 minutes; the toothpick test does not work. DO NOT OVERBAKE. When cooled, remove from muffin tin to an air-tight container.
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