Best Pecan Puffs I Recipes

PECAN PUFFS

Steps:

• In a bowl, beat egg whites and salt until soft peaks form. Gradually add brown sugar, beating until stiff peaks form, 5-8 minutes. Fold in vanilla and pecans. Drop by well-rounded teaspoonfuls onto greased baking sheets. Bake at 225° for 50-55 minutes or until firm to the touch. Store in airtight container.

GRANDMA'S PECAN PUFFS

Steps:

• Preheat oven to 300°F. Line baking sheets with parchment.
• In a large bowl with a hand mixer (or stand mixer fitted with the paddle attachment) cream the butter, sugar and vanilla until light and fluffy.
• On low speed add the flour, salt and pecans; mix until combined.
• Roll into 1-inch balls and place 1-inch apart on prepared baking sheets.
• Bake in preheated oven for 45 minutes or until the bottoms are golden brown.
• Cool 5 minutes then roll in sugar. Cool completely and roll in confectioners sugar again.
• Store in an airtight container at room temperature for 5-6 days.

PECAN PUFFS

Steps:

• Preheat oven to 300°.
• Put on some Christmas music.
• Chop pecan in a food processor or by knife.
• Beat butter until soft with a mixer. Add sugar, vanilla, and pecans. Carefully add flour and blend well.
• Coat hands with flour. Use a teaspoon scoop or a teaspoon and shape into cherry-size and place on a parchment-lined or greased cookie sheet.
• Bake at 300° 15-20 minutes.
• (These should be light in color. Do not brown!) While cookies are still quite warm, roll them in confectioner's sugar. When cool, roll in confectioner's sugar again.

MELT IN YOUR MOUTH PECAN PUFFS

Steps:

• Heat oven to 300 degrees F.
• Cream butter and sugar; add vanilla.
• Stir in flour and nuts.
• Roll into small (1 inch) balls.
• Bake for 27 minutes.
• Remove from oven, roll in powdered sugar while hot.
• Cool.

PECAN PUFFS II

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
• In a medium bowl, cream together butter and sugar until smooth. Beat in the vanilla. Grind pecans in a food processor or blender; toss with cake flour. Stir the pecan mixture into the creamed mixture until well blended. Roll the dough into tablespoon balls, then place them 1 inch apart onto the prepared cookie sheets.
• Bake for 25 to 20 minutes in the preheated oven, or until lightly browned. Roll warm cookies in confectioners' sugar. When they are cooled, roll them again.

PECAN PUFFS (MERINGUE COOKIES)

Steps:

• In a mixing bowl beat egg whites until soft peaks form.
• Gradually add sugar, beating until stiff peaks form (5-8 minutes).
• Fold in vanilla and pecans.
• Drop by well-rounded teaspoonfuls onto greased cookie sheets.
• Bake at 200 degrees for 50-55 minutes or until firm to the touch.
• Store in airtight container.

SOUTHERN PECAN PUFFS

Steps:

• Thaw pastry sheet at room temperature 30 minute Preheat oven to 400º.
• Mix brown sugar, butter and pecans.
• Unfold pastry on lightly floured surface. Roll into 15"x12" rectangle. Cut into 20 squares (I actually only did 16).
• Press squares into bottoms of muffin tins. Place 1 heaping teaspoon pecan mixture in center of each.
• Bake 12 minutes or until golden.
• Remove from pans. Cool on wire rack.
• Sprinkle with powdered sugar.

PANCETTA, PEAR & PECAN PUFFS

Steps:

• Preheat oven to 400°. On a lightly floured surface, unfold pastry dough. Using a 1-3/4-in. round cookie cutter, cut dough into 24 circles. Transfer to parchment-lined baking sheets. Bake until golden brown, 10-12 minutes. Cool completely on a wire rack. , Meanwhile, beat cream cheese, honey, salt and pepper until well blended. Fold in goat cheese, pancetta, pear and pecans., Halve each cooled pastry. Spoon cream cheese mixture over bottom pastry halves; cover with top halves. Serve at room temperature.

MAMAW SOLES PECAN PUFFS

Steps:

• 1. Preheat oven to 250. Beat egg whites till stiff. When your egg whites get fluffy... STOP! If you overbeat them, they will liquify again. *Tips: ~You will get more volume when beating egg whites if you first bring them to room temperature. ~Avoid aluminum bowls which can cause whites to turn gray.
• 2. Slowly fold in brown sugar and vanilla. (do not mix) *Tip: wooden spoon works best
• 3. Spray a cookie sheet with Pam or other cooking spray.
• 4. Dip your pecan halves into the mix and put on your cookie sheet leave enough room for the puffs to spread (about half dollar size). Repeat till your cookie sheet is full.
• 5. Bake at 250 for about 20 minutes or till golden brown.
• 6. Let sit for about a minute after removing from oven will help making removal easier. Repeat step four and five until all pecans or mix have been used.