Best Pecan Wafer Cookies Recipes

SOUTHERN PECAN CHEESE WAFERS

Steps:

• In a large bowl or stand mixer, beat the butter and 1 teaspoon Worcestershire sauce until smooth and creamy.
• Add 2 cups flour, 1/2 teaspoon salt, cayenne pepper, and smoked paprika, if you're using it. Beat well, scraping the sides.
• Add the cheddar cheese and beat well, scraping the sides and bottom of the bowl.
• Cover the dough and chill well, at least 2 or 3 hours or up to 3 days.
• Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
• Roll the dough into 1-inch balls and place on the baking sheet 1 inch apart. Press the top of each ball with a fork (if the fork sticks, coat with flour).
• Place a pecan half on top of each wafer.
• Bake at 350 degrees for 18-20 minutes, until the edges are quite brown.
• Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Store covered on the counter. Best served within 2 days.
• Re-heating: I made these a day in advance as Thanksgiving appetizers. They lose a bit of their crunch by day 2, so I spread them out on baking sheets and baked at 350 for about 5 minutes until they got crispy again. Worked great!

PECAN WAFERS

Steps:

• 1. Preheat oven to 350 degrees.Line cookie sheets with parchment paper or grease and flour well.Cream butter and sugar till light and fluffy.Beat in eggs one at a time.Sift flour,baking soda and salt together,add to creamed mixture and beat until smooth.
• 2. On prepared cookie sheets pipe out dough the size of a quarter.Sprinkle tops with chopped pecans and mash down a bit with your fingers.Bake one sheet at a time for 12-15 minutes turning half way through cooking time to ensure even browning.Cookies are done when very pale golden on the bottoms.Remove from oven,let set five minutes before removing from cookie sheet.Makes about 15 dozen
• 3. To make chocolate pecan wafers add 1/2 cup sifted cocoa and 1/4 cup cold water to the batter.Beat until well blended.To make half regular and half chocolate Divide batter in half and to half the batter add 1/4 cup sifted cocoa and 2 Tablespoons cold water mix well.Baking directions are the same.

CHEDDAR-PECAN CRISPS

Steps:

• In a large bowl, cream butter and cheese until light and fluffy. In another bowl, whisk flour, salt, garlic powder and cayenne; gradually beat into creamed mixture. Stir in pecans., Shape into eight 10-in. long logs. Wrap in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are crisp and lightly browned, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Refrigerate in airtight containers. Freeze option: Place wrapped logs in resealable plastic freezer bags; place in freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes.

PECAN LACE COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
• In a medium saucepan over medium heat, combine butter, corn syrup and brown sugar. Bring to a boil, stirring frequently. Toss together the flour and pecans and stir into the boiling mixture. Bring the mixture to a second boil before removing from heat. Drop by spoonfuls onto the prepared cookie sheets. Cookies should be at least 4 inches apart to allow for spreading.
• Bake for 5 to 10 minutes in the preheated oven, until evenly brown. If molding the cookies into shapes, allow to cool for a minute, until cool enough to handle, but still really hot.

EASY PECAN SHORTBREAD COOKIES

Steps:

• To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from heat; cool.
• In large bowl, beat butter and sugar with electric mixer on medium speed until fluffy. Gradually add flour, beating just until blended. Stir in toasted pecans and vanilla.
• Divide dough in half; shape each portion into 2 (1 1/4-inch-thick) logs (about 12 inches long). Wrap in cooking parchment paper; refrigerate 1 hour or until firm.
• Heat oven to 325°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1/2 inch apart.
• Bake 18 to 20 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.