Pecan Snaps Recipes

PECAN SNACK

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• In a large bowl, beat egg white with water until frothy. Stir in pecans and mix to coat. Combine sugar, cinnamon and salt and stir into pecan mixture. Spread on a baking sheet.
• Bake in preheated oven 1 hour, stirring every 15 minutes. Store in an airtight container.

PECAN SNAPS

Steps:

• Lightly grease a cookie sheet or line with foil.
• In a small bowl stir together brown sugar, melted butter, corn syrup and coffee. Stir in pecan s and flour until combined.
• Drop batter by level teaspoon 3" apart, or a level tablespoon (larger cookies) 5" apart, onto prepared cookie sheet. (Bake only 4 or 5 cookies at a time.) Bake at 350 degrees for 7-8 min.
• for smaller cookies and 8-10 min, for larger cookies.
• or until cookies are bubbly and a deep golden brown.
• Cool cookies on the cookie sheet for 1-2 min.
• or until set. Quickly remove 1 cookie; roll cookie around a metal cone or the greased handle of a wooden spoon.
• when cookie is firm, slide the cookie off the cone or spoon and cool completely on a wire rack.
• Repeat with remaining cookies, 1 at a time. (If cookies harden before you can shape them, reheat them in the oven about 1 min.
• or until softened.) If desired, carefully brush the top edge of each one with melted semisweet chocolate. (Use a light touch, as the cookies are fragile and will break.) Up to 30 min.
• before serving, in a large mixing bowl beat whipping cream, powdered sugar and espresso powder with an electric mixer on low speed until stiff peaks form.
• Pipe or spoon some of the whipped cream into each cookie. If desired, sprinkle with grated chocolate. - - - - - - - - - - - - - - - - - - NOTES : To make ahead: Bake, shape and cool cookies as directed.
• Arrange in a single layer in a freezer container and freeze for up to 1 month.
• To serve, thaw frozen cookies for 15 min.
• Prepare whipped cream mixture and fill the cookies as directed .

HONEY PECAN SNAPS

Steps:

• In a mixing bowl, cream butter, shortening and sugar until fluffy.
• Add honey, eggs and lemon juice; beat well.
• Combine dry ingredients; gradually add to creamed mixture.
• Fold in pecans.
• Shape into 1-inch balls; roll in sugar.
• Place on un-greased baking sheets.
• Bake at 350 degrees for 12-13 minutes or until golden brown.
• Cool 2 minutes; remove to wire racks.