CHOCOLATE PECAN SLICE AND BAKE COOKIES
Steps:
- In a large bowl with a hand mixer or the bowl of your stand mixer, cream together the butter, sugars and orange zest, if using, until light and fluffy. Add the vanilla extract and egg white and beat well to combine.
- In a separate bowl, sift together the flour, cocoa powder, kosher salt and baking soda. Stir in the chocolate and pecans.
- Add the dry ingredients to the butter and sugar mixture and stir just until combined.
- Divide the cookie dough into four equal pieces, roll each into a 15-centimeter (6-inch) log and wrap in plastic wrap. Place the cookie dough in the freezer for at least 4 hours or for up to 2 months.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper. Slice off as many cookies as you'd like to bake into 1-centimeter (1/2-inch) thick rounds and place on the baking sheet leaving 2 centimeters (1 inch) in between each.
- Sprinkle the cookies with flaky sea salt, if using, then bake the cookies for 10 to 12 minutes, or until the tops of the cookies are no longer shiny. Remove from the oven and allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
DATE AND PECAN SLICE (CAN BE GLUTEN-FREE)
A quick and easy slice to make that is great for morning or afternoon tea. Replace the regular flour with a blended gluten-free self-raising flour and use a gf icing sugar to make this slice suitable for a gluten-free diet. Recipe uses metric cup and spoon measurements
Provided by Jubes
Categories Bar Cookie
Time 50m
Yield 24 squares, 24 serving(s)
Number Of Ingredients 11
Steps:
- Grease and line and 18x28 cm slice pan with baking paper- cover base and extend up sides of the pan.
- Preheat oven to 160°C.
- Mix all slice base ingredients in a mixing bowl.
- Press mixture into the prepared pan and bake for 25 minutes, or until golden. Remove from oven and cool in the pan.
- To make the icing- sift the icing sugar into a bowl and stir in the butter and enough lemon juice to make a smooth icing.
- Lift the cooled slice from the pan.
- Spread with the lemon icing. You can decorate top with some fine zest of lemon or finely diced pecans.
- Cut into 24 slices to serve.
Nutrition Facts : Calories 145.1, Fat 7.3, SaturatedFat 3.8, Cholesterol 20.7, Sodium 117.9, Carbohydrate 19.9, Fiber 0.8, Sugar 14.5, Protein 1.2
BUTTERSCOTCH PECAN SLICES
I love the rich, buttery flavor these crisp cookies get from pecans and brown sugar. Once the dough is in the refrigerator, I can have freshly baked cookies in just minutes. For a gathering or when company drops in, I'm prepared with a tasty treat. -Esther Thys, Belle Plaine, Iowa
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream the butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in 1/2 cup pecans. Shape into two 7-in. rolls; wrap each and refrigerate for 2 hours or until firm. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Sprinkle with remaining nuts; press gently. Bake at 350° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool.
Nutrition Facts : Calories 50 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 31mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
PECAN OR ANGEL SLICES
Provided by Irma S. Rombauer
Categories Egg Brunch Dessert Christmas Buffet Pecan Christmas Eve Butter Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Twelve 2 3/4 x 2 1/3-inch bars
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F. Grease a 9 x 9-inch baking pan lined with foil.
- Beat the butter, granulated sugar, 1 egg yolk, and 1/4 teaspoon of vanilla in a medium bowl until well blended.
- Stir in 3/4 cup of flour until well blended and smooth.
- Press the dough evenly into the baking pan. Bake for 10 minutes. Meanwhile, beat 2 eggs, light brown sugar, 1 1/2 tablespoons flour, baking powder, salt, and 1 1/2 teaspoons of vanilla in a medium bowl until well combined.
- Stir in nuts and coconut.
- Spread the mixture evenly over the hot baked crust. Bake until the top is firm and golden brown and a toothpick inserted in the center comes out slightly wet, 20 to 25 minutes. Set the pan on a rack. If desired, while the bars are still warm, spread evenly with Lemon Glaze (recipe below).
- Let stand until the bars are cool and the glaze is set.
- For lemon glaze:
- Beat confectioners' sugar, juice, and vanilla together until smooth.
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