Best Toasted Pecan Cookies Recipes

TOASTED-PECAN BUTTER COOKIES

Steps:

• Preheat oven to 325 degrees. Break each pecanhalf into 2 or 3 pieces. Cream butter and sugar with a mixer until pale. With mixer running, add vanilla and salt, then reduce speed to low. Gradually add flour, beating until just incorporated. Stir in pecans until distributed evenly. Cover dough, and refrigerate until firm, 15 minutes(or overnight; let dough come to room temperature before using).
• Drop 2-tablespoon scoops of dough onto baking sheets, 2 inches apart. Bake, rotating sheets halfway through, until edges of cookies are golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to wire racks, and let cool. Dust with confectioners' sugar just before serving.

TOASTED PECAN CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat oven to 375 degrees. Line cookie sheets with parchment paper if desired. NOTE: lining sheets is not necessary but some people do like parchment paper and it is nice for quicker clean up.
• 2. Combine flour, salt and baking soda; set aside.
• 3. In large mixing bowl; cream together butter, sugar, brown sugar and vanilla. Add eggs one at a time, mixing well after each addition.
• 4. Slowly add flour adding about 1/4 of a cup at a time; mix well.
• 5. Stir in chocolate chips and cooled toasted pecans. NOTE: If adding pretzel pieces, add now.
• 6. Using a cookie scoop; drop cookies onto cookie sheets about 2-inches apart.
• 7. Bake 10 to 12 minutes or until edges of cookies begin to lightly brown.
• 8. Removed from oven; cool on cookie sheets 2 minutes and then remove to wire rack to completely cool.
• 9. NOTE: Toast pecan halves in over at 375 for 10 minutes. Remove and cool; chopp.

TOASTED PECAN SHORTBREAD COOKIES

Steps:

• Place pecans in heavy skillet over medium heat and cook, stirring, until lightly toasted, about 5 minutes. Remove from pan to cool.
• Cream butter and sugar by hand or in a mixer. Mix salt with rice flour and fold in by hand or on low speed. Fold in the all-purpose flour, pecans and vanilla.
• Divide dough in half. Place each portion on large piece of plastic wrap.Fold long side of wrap over dough and gently roll back and forth to form a log about 12 inches long and 1 1/2 inches in diameter. Repeat with second half. Wrap well in plastic and refrigerate until firm, 1 to 4 hours.
• Preheat oven to 300 degrees. Remove plastic wrap from dough. With sharp knife, cut dough logs in slices about 1/4 inch thick and place 1 inch apart on ungreased baking sheets. Bake until firm and just beginning to color, 35 to 40 minutes. Cool on racks.

TOASTED PECAN COOKIES

Steps:

• Cream butter with sugars in large bowl of electric mixer until light and fluffy (about 5 minutes). Blend in vanilla. Sift flour with salt and add to butter with nuts. Stir on low speed until just blended. Cover and refrigerate dough for about one hour. Shape chilled dough into amooth 16 inch cylinder. Wrap with waxed paper or plastic wrap and foil Refrigerate at least 4 hours. Preheat oven to 375. Cut chilled dough into 3/8 inch slices. Arrange on prepared cookie sheets and bake for about 15 minutes. Cook for 5 minutes on sheets then transfer to racks.