Best Pecan Puffs Recipes

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

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.

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.

PECAN PUFFS (AKA MEXICAN WEDDING CAKES OR RUSSIAN TEA CAKES)

Steps:

• Cream butter, add sugar and remaining ingredients.
• Roll into small balls, and place on cookie sheet.
• Bake in 325 F oven for 30 minutes.
• Roll balls into powdered sugar when hot, and again when cool.
• Note: These cookies taste best when thoroughly cooled (ie best served the next day--if you can wait!).

PECAN PUFFS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter and sugar. Beat for 15 minutes using an electric mixer. Stir in the flour and baking soda, then fold in the pecans. Drop by rounded spoonfuls onto the cookie sheet.
• Bake for 20 to 22 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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.

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.

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.

SMOKY PECAN PUFFS

Steps:

• Unfold puff pastry; cut into 1-in. squares. Place on parchment-lined baking sheets. Whisk egg and water; brush over squares. Sprinkle with poppy seeds. Bake at 400° for 8-10 minutes or until golden brown., In a small bowl, combine the cream cheese, sherry and Liquid Smoke if desired; stir in pecans and onion., Split each square horizontally; spread with 3/4 teaspoon cream cheese mixture. Replace tops.

PECAN PUFFS

Steps:

• cream butter, add sugar beat.measure first then grind nuts and add to mixture. If regular flour remove 2Tbls for each cup. roll into a ball and place on lightly greased cookie sheet. bake 30 min @300. While hot roll in confectioners sugar.

PECAN PUFFS

Steps:

• 1. Beat 1 cup butter until soft, add and blend until creamy 1/2 cup sugar and 1 teaspoon vanilla. Sift flour before measuring and 1/2 teaspoon salt. Stir ground pecans and flour into butter mixture. Mix well. Roll into small balls and place on a ungreased baking sheet. Bake in a 350 degree oven for about 10-15 minutes. Roll the puffs while HOT in confectioners' sugar and again when COLD. Makes about 36 pecan puffs.

SARAH'S PECAN PUFFS

Steps:

• 1. In a food processor combine butter, brown sugar, and vanilla until smooth. 2. Add pecans and puree until mixture is like a paste. 3. Chill in the refrigerator for 30-60 minutes until firm, then scoop out small amounts of dough and roll into balls. 4. Place balls on a non-stick baking sheet (they can be close together as the dough does not expand much when cooking). 5. Bake at 300 degrees for about 35 - 45 minutes, depending on the size of balls. Remove from oven when slightly golden on the outside. 6. Transfer carefully to a cooling rack while still warm (best to use your fingers so you don't crush the cookies with a spatula), then use a flour sifter to dust icing sugar over the top of the cookies while warm. Allow to cool completely, and dust again. 7. Enjoy!...But be warned they are addictive and may stick to the roof of your mouth like peanut butter! 8. Note: I often double this recipe to be sure I have enough - it's no more work to make extras.

PECAN PUFFS OR MEXICAN WEDDING CAKES

Steps:

• Pre-heat oven to 300. Beat butter until soft. Add sugar and blend until creamy. Add vanilla. Stir the pecans and the flour into the butter mixture. Roll the dough into small balls. Place balls on a greased cookie sheet and bake about 30 minutes. Roll while hot in confectioners' sugar. To glaze, put the sheet back into the oven for a minute. Cool and serve.

PECAN PUFFS

Steps:

• 1. Mix all cookie ingredients thoroughly. Roll into "ping pong" sized balls and place on cookie sheet about 2 in apart. Flatten slightly with thumb. Bake at 350 deg for approximately 7-10 mins. Watch closely to not burn the bottoms. Let cool completely.
• 2. Cream together all frosting ingredients. Frost each cookie and Enjoy! Makes 4 dozen.

PECAN PUFFS

Steps:

• 1. Mix all ingredients well. Roll into small balls about an inch in diameter. Place very close together on cookie pan since they do not rise. Bake at 300 degrees for 25 minutes. Cool. Roll in powdered sugar.
• 2. If margarine, imitation vanilla and regular flour are used the cookies will not be tender and flavorful. The combination of these ingredients is what makes them so very tender and delicious.

PECAN PUFFS

Steps:

• 1. Combine butter, sugar and vanilla until fluffy. Add flour and salt. Blend. Add pecans and mix well. Shape into 1-inch balls. Place on ungreased cookie sheet. Bake at 325 degrees for 20 minutes Do not brown. Roll while hot in powdered sugar. Makes 3 1/2 -4 dozen.

PECAN PUFFS

Steps:

• Preheat oven to 300 degrees F.
• 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 degrees F for 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.