BUTTER PECAN-RUM MELTAWAYS
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield about 24 cookies
Number Of Ingredients 8
Steps:
- Combine the pecans and rum in a small bowl and let soak at least 30 minutes.
- Whisk the flour, nutmeg and salt in a medium bowl. Beat the butter and 1/2 cup confectioners¿ sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the pecan-rum mixture and the vanilla and beat until combined. Reduce the mixer speed to low and beat in the flour mixture, then increase the speed to medium high and beat until combined. Cover and refrigerate until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll tablespoonfuls of dough into 1-inch balls and arrange 1 inch apart on the prepared baking sheets. Bake until light golden, 20 to 25 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
- Put the remaining 1 cup confectioners¿ sugar in a medium bowl. Gently roll the cookies in the confectioners' sugar, returning to the racks as you go, then reroll the cookies to fully coat.
BUTTER PECAN COOKIES
My MIL gave me this recipe several years ago. It's super easy and delicious. I've given out this recipe many times.
Provided by CaramelPie
Categories Drop Cookies
Time 20m
Yield 24-36 cookies
Number Of Ingredients 6
Steps:
- Cream cake mix, eggs, vanilla and margarine together with mixer.
- Stir in brickle chips and pecans.
- Drop onto greased or parchment-lined cookie sheet.
- Bake at 350 degrees F for about 10 minutes.
- Let cool for 2-3 minutes.
- Transfer cookies to cooling rack.
SPICED RUM PECAN COOKIE BALLS
This recipe specifically is one that people usually eat around Christmas time, but I was having some holiday's nostalgia. This recipe is a cookie recipe that requires no eggs what-so-ever! Therefore your baking powder is important here. I found out earlier this year that you have to be cautious of baking powder, specifically it's...
Provided by Maggie May Schill
Categories Cookies
Time 35m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 300'F
- 2. In a medium mixing bowl sift flour, salt and baking powder.
- 3. In a small mixing bowl, cream butter and sugar together with a hand mixer.
- 4. Add vanilla extract and rum to the butter sugar mixture and beat on low until smooth.
- 5. Add your butter mixture to your flour mixture. Beat together until smooth. (It'll take a few minutes to incorporate until smooth. It'll seem like there isn't enough liquid at first, but there is. You just to keep mixing until the butter loosens and the dough will form smoothly.
- 6. Stir in your pecan pieces until completely incorporated.
- 7. Roll dough into 1 inch balls and lay out on an un-greased cookie sheet, leaving about 1 inch between each ball.
- 8. Bake for about 21-25 minutes, until they are lightly golden.
- 9. Cool on the cookie sheets until they are cool enough to handle. Then roll each ball in the powdered sugar, and dust tops with cocoa powder.
- 10. These cookies do not freeze well, and are good for about 3-4 days in an air tight container.
BUTTER RUM CANDIED PECANS
In my early twenties I use to work for a candy stores in mobile, Al. My favorite candy was buttered rum pecans. I found this recipe about a year ago and I love it.
Provided by JILL McEachern
Categories Other Appetizers
Time 30m
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 325 degrees. Place the pecan halves, sugar, melted butter, rum flavoring, salt, and water in a bowl and mix together.
- 2. Cover a large cookie sheet with parchment paper. Spread the nut mixture on the parchment paper. Bake for 10 minutes and then remove the pan from the oven. Stir the nuts with a stiff spatula; then spread them again to continue baking. Return the pan to the oven and bake for another 10 minutes.
- 3. Bake for 10 minutes and then remove the pan from the oven. Stir the nuts with a stiff spatula; then spread them again to continue baking. Return the pan to the oven and bake for another 10 minutes. Remove the pan from the oven. If there is syrup around the edges, stir it one more time into the nuts. Then let the nuts cool on the parchment paper. When they have cooled completely, break the nut clusters apart and place them on a plate. The nuts will become crunchier as they dry.
BUTTER PECAN COOKIES
When my daughter was a teen, these butter pecan cookies earned her two blue ribbons from two county fairs. Then a few years ago, her own daughter took home a blue ribbon for the same cookie. Needless to say, these mouthwatering morsels are real winners!-Martha Thefield, Cedartown, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 7
Steps:
- Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool. , In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball. , Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 233 calories, Fat 18g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 208mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTERED RUM PECAN COOKIES
Make and share this Buttered Rum Pecan Cookies recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 31m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Heat oven to 325°.
- Combine butter and sugar in a large mixer bowl.
- Beat at medium speed, scraping the bowl often, until creamy, about 1 to 2 minutes.
- Reduce speed to low, add the flour, cornstarch and extract.
- Beat until well mixed, about 1 minute.
- Stir in pecans by hand.
- Shape level tablespoonfuls of dough into 1-inch balls.
- Place 2-inches apart onto ungreased cookie sheets.
- Bake for 14-16 minutes or until set, pale golden but not brown.
- Cool completely.
- Place powdered sugar in small bowl.
- Roll cookies in powdered sugar, turning carefully to coat both sides.
Nutrition Facts : Calories 96.1, Fat 7.3, SaturatedFat 3.4, Cholesterol 13.6, Sodium 36.5, Carbohydrate 7.1, Fiber 0.4, Sugar 2, Protein 0.9
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