CHEDDAR-PECAN CRISPS
Lots of holiday treats are sweet. For a change of pace, I fill goodie bags with my cheese crackers. The recipe has a large yield, but you can freeze the dough logs to bake later. -Heather Necessary, Shamokin Dan, Pennsylvania
Provided by Taste of Home
Categories Snacks
Time 40m
Yield 24 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and cheese until light and fluffy. In another bowl, whisk flour, salt, garlic powder and cayenne; gradually beat into creamed mixture. Stir in pecans., Shape into eight 10-in. long logs. Wrap in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are crisp and lightly browned, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Refrigerate in airtight containers. Freeze option: Place wrapped logs in resealable plastic freezer bags; place in freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes.
Nutrition Facts : Calories 27 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 19mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
BUTTER PECAN CRISPS
Provided by Food Network
Categories dessert
Time 43m
Yield 3 1/2 dozen cookies
Number Of Ingredients 9
Steps:
- HEAT oven to 375 degrees F. Spray cookie sheets with no-stick cooking spray.
- COMBINE cake mix and shortening in a medium bowl with an electric mixer at medium speed until coarse meal forms. Add water, egg and 2/3 cup pecans, mixing on low until dough comes together.
- SHAPE dough into forty-two 1-inch balls. Place 2 inches apart on prepared cookie sheets. Spray bottom of a cup with no-stick cooking spray. Flatten dough to 2-inches in diameter, spraying cup as needed.
- COMBINE sugar and finely chopped nuts in a small bowl. Brush unbaked cookies with egg white. Sprinkle with sugar-pecan mixture.
- BAKE 6 to 8 minutes or until edges are light golden brown. Cool 1 minute. Remove to cooling rack.
GINGER PECAN OATMEAL CRISPS
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield about 4 dozen
Number Of Ingredients 12
Steps:
- Grind the oatmeal and pecan pieces in a food processor until they resemble cornmeal--reasonably fine but with some texture. Whisk the whole wheat flour, cornstarch, ginger, salt and baking soda together in a medium bowl. Whisk in the oat/nut mixture.
- In another medium bowl, beat the butter with an electric mixer until smooth and light, about 1 minute. Gradually add the granulated and light brown sugar; continue beating until evenly combined, about 3 minutes more. Add the vanilla and the egg.
- Mix in the dry ingredients to make a textured dough. Line a 1 1/2-quart loaf pan or 3 mini loaf pans with plastic wrap and pack dough into the bottom half of the pan. Press to level off the dough. Lay a piece of plastic wrap on top and refrigerate until completely firm, about 2 hours.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
- Remove dough from the pan and unwrap. Slice dough in half lengthwise if using a large pan. Slice each log crosswise into 1/4-inch thick cookies. Place the cookies about a 1-inch apart on the prepared pans. Bake until golden brown, 15 to 18 minutes. Transfer cookies to a rack to cool and crisp. Serve.
- Store cookies in a tightly sealed container for up to 1 week.
SOUTHERN PECAN CRISPS
Steps:
- 1.Heat the oven to 400°F. Stir the brown sugar, butter and pecans in a small bowl. 2.Unfold the pastry on a lightly floured surface. Roll the pastry into a 15 x 12-inch rectangle. Cut the rectangle into 20 (3-inch) squares. Press the squares into the bottoms of 20 (3-inch) muffin-pan cups. Place 1 heaping teaspoon pecan mixture in the center of each cup 3.Bake the pastries for 12 minutes or until they're golden brown. Remove the pastries from the pans and let cool on a wire rack. Sprinkle the pastries with confectioners' sugar, if desired.
PECAN CRISPIES
This is another recipe I got our of "The Best of the Best from West Virgina" cookbook. It is quick and easy and very good.
Provided by Jellyqueen
Categories Drop Cookies
Time 30m
Yield 36 crispies
Number Of Ingredients 10
Steps:
- Cream butter and sugars until light.
- Beat in egg and vanilla.
- Sift dry ingredients and stir into batter.
- Blend until creamy.
- Stir in pecans.
- Drop by teaspoon onto ungreased cookie sheet.
- Bake at 350 F for 10-12 minutes.
Nutrition Facts : Calories 78.4, Fat 4.9, SaturatedFat 1.9, Cholesterol 12.7, Sodium 56.1, Carbohydrate 8.1, Fiber 0.4, Sugar 4.5, Protein 0.9
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