Best Rosies Pecan Crunchies Recipes

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ROSIE'S PECAN CRUNCHIES



Rosie's Pecan Crunchies image

Taken from Judy Rosenberg's Rosie's All Butter Fresh Cream Sugar Packed Baking Book! These cookies will melt in your mouth and are perfect for all occasions! A favorite at Rosie's Bakery! Enjoy! These cookies need to chill about 4 hours.

Provided by Sharon123

Categories     Dessert

Time 45m

Yield 48 cookies

Number Of Ingredients 6

2 cups all-purpose flour
3/4 teaspoon salt
1 cup pecan pieces
1 cup unsalted butter plus 2 tbls. butter, room temperature (2 1/2 sticks)
1/3 cup lightly packed light brown sugar
3/4 cup white sugar plus 3 tbls. white sugar (granulated)

Steps:

  • Sift the flour and salt together in a small bowl and set aside.
  • Grind the pecans in a food processor until finely chopped but not powdery, about 30 seconds. Set aside.
  • Using an electric mixer on medium speed, cream the butter, brown sugar, and 1/4 cup plus 3 tbls. of the white sugar in a mixing bowl until the ingredients are light and fluffy, about 2 minutes. Scrape the bowl with a rubber spatula.
  • Add the dry ingredients and pecans and beat on medium low speed for 20 seconds. Scrape the bow, then beat until the flour and nuts are completely incorporated, about 15 seconds.
  • Spread a 2 foot length of waxed paper on a work surface. With floured fingers, shape the dough into a rough log about 18-20 inches in length along the length of one side of the paper. Roll the log in the waxed paper and twist the ends. Refrigerate the dough for about 2 hours. Cut the log in half if necessary to fit in the fridge.
  • Remove the log from the fridge and with the dough still in the waxed paper, gently roll it back and forth on the work surface to round the log.
  • Place the log back in the fridge a few more hours.
  • Preheat the oven to 300*F.
  • Line 2 cookie sheets with parchment paper or leave them ungreased.
  • Place the log on the work surface, and cut into 1/3" thick slices.
  • Dip one side of each cookie in the remaining 1/2 cup white sugar and place it sugar side up an inch apart on cookie sheets.
  • Bake cookies until firm to the touch and slightly golden, about 25 minutes. Be careful not to underbake these cookies, which changes the texture significantly. To test for doneness, remove one cookie from the sheet and cut in half. There should be no doughy strip in the center.
  • Cool on the cookie sheets. Enjoy!

Nutrition Facts : Calories 86.5, Fat 5.5, SaturatedFat 2.6, Cholesterol 10.2, Sodium 70.7, Carbohydrate 8.9, Fiber 0.4, Sugar 4.7, Protein 0.8

OAT CRUNCHIES



Oat Crunchies image

Make and share this Oat Crunchies recipe from Food.com.

Provided by Evie3234

Categories     Dessert

Time 25m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 6

150 g butter
2 tablespoons golden syrup
3/4 cup brown sugar
1/2 cup coconut
2 cups rolled oats
1/2 cup flour

Steps:

  • Melt butter, syrup and brown sugar in a saucepan large enough to mix all the ingredients.
  • Mix in coconut,oats and flour until combined.
  • Using a measuring spoon, roll tablespoonsful into balls.
  • Place on a greased oven tray allowing room for spreading.
  • Flatten with a spoon.
  • Bake at 180C degrees for 10 minutes or until lightly browned.
  • Cool on a rack.

RENEE'S PECAN CRUNCH COOKIES



Renee's Pecan Crunch Cookies image

My grandmother baked the most wonderful cookies, cakes and breads. These she sold during the Depression to make money to help her family. This recipe is among one of my favorites, because I loved crunchy cookies and pecans. This recipe went into my hope chest in 1963.

Provided by CHARMED_TWICE

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 50m

Yield 48

Number Of Ingredients 10

3 cups sifted all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup chopped pecans
½ cup white sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
  • In a bowl, sift the flour, baking soda, and salt together. In a separate large bowl, cream the butter, 1 cup of white sugar, and brown sugar until smooth, and beat in the eggs and vanilla extract until well combined. Stir in the flour mixture, and mix the pecans into the dough.
  • Drop the dough by tablespoons onto the prepared baking sheets, about 2 inches apart. Place 1/2 cup of white sugar into a shallow bowl. Moisten the bottom of a drinking glass with a wet cloth, and dip the glass bottom into the sugar. Flatten cookies with the sugared glass, dipping into sugar for each cookie.
  • Bake in the preheated oven until lightly browned, 9 to 12 minutes. Allow to cool on sheets for a minute or two before removing to finish cooling on racks.

Nutrition Facts : Calories 105.9 calories, Carbohydrate 17 g, Cholesterol 12.8 mg, Fat 3.8 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 1.4 g, Sodium 68.4 mg, Sugar 10.8 g

ROSIE'S BAKERY BROWNIES/CHOCOLATE ORGASMS



Rosie's Bakery Brownies/chocolate Orgasms image

From the book 'Rosie's Bakery All-Butter Fresh Cream Sugar-Packed No Holds Barred Baking Book'. You can stop at one point in the recipe for Rosie's Award-Winning Brownies, or frost them to get her Chocolate Orgasms. Prep-time is an estimate.

Provided by Connie K

Categories     Bar Cookie

Time 50m

Yield 36 serving(s)

Number Of Ingredients 12

3 1/2 ounces unsweetened chocolate
12 tablespoons unsalted butter, at room temperature
1 1/2 cups sugar
3/4 teaspoon vanilla extract
3 large eggs, at room temperature
3/4 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1/2 cup chopped walnuts, plus
2 tablespoons chopped walnuts
1 1/2 ounces unsweetened chocolate
1/4 cup evaporated milk
1/3 cup sugar

Steps:

  • Preheat oven to 350F; Lightly grease and 8-inch square pan with butter or vegetable oil.
  • Melt the 3 1/2 ounces of chocolate and 12 T butter in the top of a double boiler placed over simmering water; Cool the mixture for 5 minutes; Place 1 1/2 cups sugar in a medium-sized mixing bowl and pour in the chocolate mixture; Using an electric mixer on medium speed, mix until blended, about 25 seconds; Scrape the bowl with a rubber spatula.
  • Add the vanilla; With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds; Scrape the bowl after the last egg and blend until velvety, about 15 more seconds.
  • Add the flour on low speed and mix for 20 seconds; finish the mixing by hand, being certain to mix in any flour at the bottom of the bowl; Stir in 1/2 cup of the nuts.
  • Spread the batter evenly in the prepared pan and sprinkle the remaining 2 T of nuts over the top.
  • Bake the brownies on the center oven rack until a thin crust forms on top and a tester inserted in the center comes out with a moist crumb, 25 to 30 minutes.
  • Remove the pan from the oven and place it on a rack to cool for 1 hour before cutting the brownies; Serve the next day (it takes a day for the flavor to set) and don't forget the tall glass of milk.
  • For the Chocolate Orgasms, do not cut the brownies, but allow them to cool completely.
  • The prepare the frosting, melt the 1 1/2 ounces of chocolate in the top of a double boiler placed over simmering water.
  • Pour the evaporated milk into an electric blender and add the sugar and the melted chocolate; Blend the frosting on medium-low speed until it thickens, about 50 seconds (the sound of the machine will change when this process occurs).
  • Using a frosting spatula, spread the frosting evenly over the surface of the cooled brownies and allow them to sit for 1 hour before cutting.

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