Pecan Wafer Cookies Recipes

PECAN WAFER COOKIES

Steps:

• In large bowl, beat all ingredients except pecans with electric mixer on medium speed until well mixed. Stir in chopped pecans.
• Place dough on 14-inch length of plastic wrap. Use wrap to shape dough into 12x2-inch log. Wrap in plastic wrap; refrigerate at least 2 hours until firm.
• Heat oven to 375°F. Cut dough into 1/4-inch slices with sharp knife. On ungreased cookie sheet, place slices 1 inch apart. Press 1 pecan half on each cookie.
• Bake 8 to 10 minutes or until edges begin to brown. Cool 1 minute; remove from cookie sheet to cooling rack.

PECAN WAFERS

Steps:

• 1. Preheat oven to 350 degrees.Line cookie sheets with parchment paper or grease and flour well.Cream butter and sugar till light and fluffy.Beat in eggs one at a time.Sift flour,baking soda and salt together,add to creamed mixture and beat until smooth.
• 2. On prepared cookie sheets pipe out dough the size of a quarter.Sprinkle tops with chopped pecans and mash down a bit with your fingers.Bake one sheet at a time for 12-15 minutes turning half way through cooking time to ensure even browning.Cookies are done when very pale golden on the bottoms.Remove from oven,let set five minutes before removing from cookie sheet.Makes about 15 dozen
• 3. To make chocolate pecan wafers add 1/2 cup sifted cocoa and 1/4 cup cold water to the batter.Beat until well blended.To make half regular and half chocolate Divide batter in half and to half the batter add 1/4 cup sifted cocoa and 2 Tablespoons cold water mix well.Baking directions are the same.

PECAN LACE COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
• In a medium saucepan over medium heat, combine butter, corn syrup and brown sugar. Bring to a boil, stirring frequently. Toss together the flour and pecans and stir into the boiling mixture. Bring the mixture to a second boil before removing from heat. Drop by spoonfuls onto the prepared cookie sheets. Cookies should be at least 4 inches apart to allow for spreading.
• Bake for 5 to 10 minutes in the preheated oven, until evenly brown. If molding the cookies into shapes, allow to cool for a minute, until cool enough to handle, but still really hot.

SPICY PECAN CHEESE WAFERS

Steps:

• 1. Preheat the oven to 350 degrees. Mix cheese and butter on medium speed with an electric mixer until well blended.
• 2. Sift flour with salt and cayenne pepper. Stir pecans into the flour mixture. Add to the cheese and butter mixture and mix until a ball of dough forms.
• 3. Divide the dough into four or five parts and roll each part into a log about the diameter of a quarter. Wrap each log in waxed paper and chill in the fridge for at least two hours or up to two weeks. Logs can also be frozen for up to three months.
• 4. When ready to bake slice the logs in 1/4 inch slices and place on parchment lined cookie sheets or plain cookies sheets that have not been greased. Bake at 350 for 10-12 minutes. Do not allow to get too brown. Cool for about 2 minutes before removing to racks to cool.
• 5. These are delicious served as an appetizer or with tomato soup.

SAVORY PECAN COOKIES

Steps:

• In a mixing bowl, combine flour, pepper, salt, sage, pecans and Parmesan. Stir in oil and eggs and mix well. If dough seems crumbly, add a tablespoon of cold water and mix again.
• Turn dough out onto a lightly floured work surface. Knead dough for a minute or two, until smooth. Divide in half and roll each half into a cylinder that is 2 inches in diameter. Wrap tightly with plastic wrap and refrigerate until firm, about 2 hours, or overnight.
• Heat oven to 350 degrees. With a thin-bladed knife, slice 1/8-inch-thick rounds from each cylinder.
• Use a spatula to transfer cookies to a parchment-lined baking sheet. Paint each cookie lightly with egg wash, if using, and sprinkle with sea salt. Bake in batches for 10 to 12 minutes, until lightly browned. Cool on a rack. Store in an airtight container.