need a good and simple recipe for pecan cookies?

Answer 1

1 cup butter, softened
2/3 cup packed brown sugar
1 egg
2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cups pecan halves
DIRECTIONS
In a large bowl, cream butter, brown sugar and egg. Mix until well blended.
Slowly add flour and salt and mix well. Cover and refrigerate for at least one hour.
Preheat oven to 375 degrees F.
Roll one inch pieces of dough into balls and place 2 inches apart on cookie sheets. Flatten balls with the bottom of a glass dipped in flour. Press a pecan into top of dough.
Bake 10 to 12 minutes until lightly colored.

Answer 2

I hope you will like it...

Butter Pecan Cookies

1 hour 55 min prep

INGREDIENTS

3/4 cup butter
1/2 cup brown sugar, packed
1 tablespoon granulated sugar
1 egg yolk, unbeaten
1 teaspoon vanilla extract
2 cups flour, sifted
1 lb pecan halves

DIRECTIONS

Preheat oven to 350 degrees.
Cream butter in large mixing bowl.
Gradually add brown sugar and granulated sugar.
Cream well.
Add unbeaten egg yolk and vanilla and beat well.
Blend in sifted flour to form a stiff dough.
Shape dough into small balls.
Place on greased cookie sheet. Flatten cookies with bottom of glass dipped in sugar.
Bake at 350 degrees for 7-9 minutes, till golden brown (do not overbrown.) Cool before frosting.
Garnish with pecan halves.

Answer 3

PECAN COOKIES

1/2 c. shortening
1/2 c. butter
2 1/2 c. brown sugar
2 eggs, well beaten
1/4 tsp. salt
2 1/2 c. flour
1/2 tsp. baking soda
1 c. chopped pecans

Cream shortening, butter and sugar. Add eggs and beat well. Add sifted ingredients then add nuts. Mix well then drop from teaspoon 2 inches apart on greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes.

Answer 4

Check out this site it has 67 pecan cookie recipes:

http://www.epicurious.com/recipes/find/results?search=pecan+cookies

Hope you find some simple ones on there.

Answer 5

1996 3rd Place Winner: Pecan Cookies (Polvorones) * RATING * 3.1 out of 5 2 reviews
[Reset]
Keys : Cookies Holiday Nuts Mexican Mexico Mex Central American
Ingredients :

1cupSugar
1/2cupUnsalted butter
1/2cupLard
1xEgg yolk
1tspVanilla
2 1/4cupAll-purpose flour
3/4tspCinnamon
1/4tspAnise seed, finely crushed
1pchSalt
1/2cupPecans finely chopped

Method :

* Cookie Contest; by Marilyn Cahill of Chicago, Illinois.
* 1. Heat oven to 350'F. Beat 3/4 cup of the sugar, butter and lard in large bowl of electric mixer on high speed until light and fluffy; about 3 minutes. Add egg yolk and vanilla; beat until smooth. Beat in flour, cinnamon, anise seed and salt until well mixed. Stir in pecans.
* 2. Roll walnut-size pieces of dough between palms to make round balls. Put remaining 1/4 cup sugar in pie plate; roll dough balls in sugar. Place balls 5 inches apart on ungreased cookie sheet. Press each ball with bottom of a glass dipped in sugar to about 1/4-inch thickness.
* 3. Bake 10 minutes. Reduce oven to 300'F and continue baking until lightly browned, 12 to 15 minutes. Remove to cooling rack.
* Note: An additional 1/2 cup butter can be substituted for the lard. Also, you may bake the cookies at a constant 325'F; cooking time should be about the same.











1992 2nd Place: Pecan Tassies
[Reset]
Keys : Cookies Holiday Nuts
Ingredients :

Mmmm
crust
1/2cupButter, softened
3ozCream cheese, softened
1cupUnsifted all-purpose flour
filling----
1xEgg
3/4cupPacked light brown sugar
1tblButter, melted
Pinch salt
3/4cupChopped pecans

Method :

* Preparation Time: 30 minutes
* Cooking Time: 25 minutes
* 1. Heat oven to 350 degrees. Have ready 2 miniature muffin tins with cups that measure about 2 inches across and 7/8 inch deep.
* 2. For crust, beat butter with cream cheese until smooth. Add flour and mix until a dough forms. Divide into 24 balls. With your fingers, press each ball into an ungreased muffin cup, taking care to make a smooth, even layer over the bottom and up the sides.
* 3. For filling, whisk egg in a medium bowl. Add sugar, butter and salt and mix well.
* 4. Spoon about 1/2 teaspoon chopped pecans into each crust. Add filling so it comes almost to the top of the cups, making sure it doesn't spill over. Sprinkle remaining pecans over the top.
* 5. Bake 15 minutes. Reduce oven to 250 degrees and continue to bake until crust is light brown at the edges, 10 minutes. Cool. When muffin tin is cool enough to handle, loosen cups from the sides of the tin and carefully transfer to a wire rack. Cool to room temperature.
* This second place winner is by Frances Marcinkiewicz of Countryside,















1991 1st Place: Caramel Pecan Treasures
[Reset]
Keys : Cookies Holiday Nuts
Ingredients :

1cupButter, softened
3/4cupLightly packed light
Brown sugar
1tspVanilla
1 3/4cupAll-purpose flour
1/2tspBaking powder
12ozSemisweet chocolate chips
1tblVegetable shortening
25xto 30 caramels, cut in
Half, rolled into balls
Finely chopped pecans

Method :

* Preparation Time: 50 minutes
* Cooking Time: 15 minutes
* 1. Heat oven to 325 degrees. Have ungreased baking sheets ready.
* 2. Cream butter, sugar and vanilla in large mixer bowl until well-mixed. Stir in flour and baking powder. (If kitchen is warm, refrigerate dough for a few minutes; dough should be firm enough to roll easily.) Shape scant teaspoonsful of dough into balls about the size of a marble. Place on baking sheet, leaving about 2 inches between cookies. Flatten slightly.
* 3. Bake until golden, about 15 minutes. Transfer to wire racks to cool.
* 4. Melt chocolate chips with shortening in top of double boiler set over simmering water. Remove from heat.
* 5. Flatten caramel halves so they are the same diameter as the cookie. Put one caramel half on top of each cookie. (If necessary, use a dab of chocolate as "glue" to help caramel adhere to cookie.)
* Using a small metal spatula, spread melted chocolate thinly over top and sides of caramel and cookie to cover. Press chopped pecans onto tops of cookies. Let stand on a wire rack until chocolate firms
* (refrigerate if desired), about 20 minutes. Put into individual paper wrappers. Store in a cookie tin with a piece of wax paper between each layer.
* is Elaine Rysner. She prefers to make the cookies small - about the diameter of a quarter. Use high-quality caramels and chocolate for the best cookies.