PECAN-RYE COOKIES
Provided by Food Network Kitchen
Time 2h30m
Yield about 24
Number Of Ingredients 12
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the pecans on a rimmed baking sheet and bake until lightly toasted, 8 to 10 minutes. Let cool completely. Set 24 whole pecans aside for topping and finely chop the rest; transfer to a bowl. Pour 2 tablespoons whiskey over the chopped nuts, stir to coat and let sit until almost all the whiskey is absorbed, at least 10 minutes.
- Whisk the rye flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the pecan-whiskey mixture and the vanilla until just combined. Reduce the mixer speed to low; beat in the flour mixture until combined.
- Line 2 baking sheets with parchment paper. Roll tablespoonfuls of dough into balls, squeezing the dough together if it is crumbly. Arrange 2 inches apart on the prepared pans and press a pecan into the top of each.
- Bake, switching the pans halfway through, until the cookies are just set around the edges but the centers are still soft, 12 to 15 minutes. Let cool completely on the pans.
- Make the glaze: Whisk the confectioners' sugar, the remaining 2 teaspoons whiskey and 2 teaspoons water in a small bowl until smooth and thick. Gradually stir in up to 1 more teaspoon water to thin if necessary. Drizzle over the cookies; let set 10 to 15 minutes.
PECAN COOKIES WITH RYE AND BARLEY FLAKES
Coming back to these healthier cookies, they're so quick to make and so great for snacks, picnics or traveling.
Provided by Ramona's Cuisine - @ramonascuisine
Categories Cookies
Number Of Ingredients 10
Steps:
- Prepare all ingredients and preheat the oven to 180C /350 F. Grease or line with parchment paper two baking sheets.
- Start by whisking together (in a medium size bowl) all the dry ingredients: the flour, the rye and the barley flakes, most of the pecans chopped and toasted, baking soda, and the salt. Leave a handful of pecans to put on top of each cookie.
- In a separate large bowl, blend together the soft butter and the cane sugar using a hand electric mixer. Add the egg and the coconut blossom nectar. Continue to mix/beat until nice and smooth.
- Add the dry ingredients to the butter mixture and mix until well incorporated. I used a wooden spoon.
- Using an ice cream scoop, scoop equal amounts of batter and place on baking sheet leaving some space (approx 1 inch) in between each cookie.
- Flatten the cookies/batter slightly and top up with the remaining chopped pecans.
- Place in the oven and bake for 13 minutes. You may need to bake them in batches so allow cookies to cool slightly when taking them out of the oven and then transfer them to a cooling rack to cool completely.
PECAN PIE COOKIES
Wonderful mini pecan pies. Perfect for cookie parties where you want to make something slightly different. You can spice up the cookies by adding cinnamon, ginger, or nutmeg to the cookie mix!
Provided by eibbed0001
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h30m
Yield 24
Number Of Ingredients 10
Steps:
- Melt 1/4 cup of butter in a saucepan, and stir in the confectioners' sugar and corn syrup until the sugar is dissolved. Bring to a boil over medium heat, stirring often, and stir in the pecans until well combined. Refrigerate the mixture for 30 minutes to chill.
- Preheat oven to 350 degrees F (175 degrees C). Sift the flour and baking powder together in a bowl, and set aside.
- Beat brown sugar, 3/4 cup butter, egg, and vanilla extract in a large bowl with an electric mixer on medium speed until the mixture is creamy, about 2 minutes. Gradually beat in the flour mixture until well mixed. Pinch off about 1 tablespoon of dough, and roll it into a ball. Press the dough into the bottom of an ungreased cupcake pan cup, and use your thumb to press the dough into a small piecrust shape, with 1/4-inch walls up the sides of the cupcake cup. Repeat with the rest of the dough. Fill each little crust with about 1 teaspoon of the prepared pecan filling.
- Bake in the preheated oven until the cookie shells are lightly browned, 10 to 13 minutes. Watch closely after 10 minutes. Let the cookies cool in the cupcake pans for 5 minutes before removing to wire rack to finish cooling.
Nutrition Facts : Calories 185.1 calories, Carbohydrate 22.1 g, Cholesterol 28.1 mg, Fat 10.4 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 5.2 g, Sodium 82.1 mg, Sugar 12.3 g
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- Prepare all ingredients and preheat the oven to 180C /350 F. Grease or line with parchment paper two baking sheets.
- Start by whisking together (in a medium size bowl) all the dry ingredients: the flour, the rye and the barley flakes, most of the pecans chopped and toasted, baking soda, and the salt. Leave a handful of pecans to put on top of each cookie.
- In a separate large bowl, blend together the soft butter and the cane sugar using a hand electric mixer. Add the egg and the coconut blossom nectar. Continue to mix/beat until nice and smooth.
- Add the dry ingredients to the butter mixture and mix until well incorporated. I used a wooden spoon.
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