Pecan Pie Cookies with Caramel Drizzle
Watch me make these delicious Pecan Pie Cookies with Caramel Drizzle. All ingredients, measurements and a printable recipe can be found here:
Get 1000 IG Followers for $5 here:
AFFLILIATE LINKS BELOW:
Cookie Scoop:
Decorating Squeeze Bottle:
Parchment Paper:
Pecan Shortbread Cookies
Today we're making pecan shortbread cookies! These cookies are super easy to make and very delicious! The original recipe says they need to go in the freezer for 30 minutes and then into the fridge for another 30 minutes. I don't know about you, but I can't wait that long for a cookie to be ready for the oven. I'm not running a country club over here, lol. In this video I'll show you what happens to the cookies when you don't wait vs actually waiting the full 1 hour.
SUBSCRIBE ▶
Products used in this video:
✅ Knife Set:
✅ Hand Mixer:
✅ Cooling Racks:
✅ Nut Grinder: - *note* I've had my nut grinder for over 16 years, so this model is slightly different, but it is still the same brand!
________________________________________________
???? If you wish to support my channel, you can donate via BMAC (Buy Me a Coffee):
________________________________________________
Ingredients:
1 cup all-purpose flour
1/8 tsp salt
1/2 cup unsalted butter, softened
1/3 cup white sugar
1/2 cup pecans, toasted, finely ground
1 tsp vanilla extract
Directions:
Finely chop up the pecans and toast them in the oven at 350 degrees for 5 minutes. If you're worried about burning the nuts, you can toast them before you chop them.
To make the dough, into a bowl goes the butter and sugar. Mix until combined. Add in the vanilla. Once the nuts have cooled, add them in and mix.
Add in the dry ingredients and mix until combined. The dough will be a bit crumbly, but should still hold a shape when pressed together with your hands.
This is the part where you can do one of two things. You can take the dough, form it into a log, wrap it with cling wrap and let it firm up in the freezer for 30 minutes, then in the fridge for another 30 minutes. Slice and bake... OR, you can form each cookie by hand by rolling it into balls, flattening it and baking it without bothering with the freezer/fridge way. I preferred it the second way, just because I'm not to keen on waiting for dough to set up in freezers or fridges. Both methods taste exactly the same, at least to me they do. From what I understand, it pretty much boils down to appearance. Do you like your pecan shortbread cookies to look hand shaped or sliced and baked??
#holiday #baking #cookies
Music by Epidemic Sound
DISCLAIMER: Links included in this description are affiliate links. If you purchase a product with the links that I provide I may receive a small commission. There is no additional charge to you!
Pecan Pie Balls & Peanut Brittle // Christmas Candy
#christmascandy
#christmas
#pecanpieballs
#peanutbrittle
#holidays
#candy
Pecan Pie Balls
1 1/2 cups fine chopped pecans
2/3 cups brown sugar
3/4 cups Graham cracker crust
2 T. butter
1/4 cup maple syrup
2 T. corn syrup
1/4 t. almond extract
1 t. vanilla
12 oz. melting wafers or almond bark
peanut Brittle
2 cups sugar
1 corn syrup
1 water
2 cups raw peanuts
1/4 salt
1 t. butter soft
1 t. soda
1 t. vanilla
loridianebrown@gmail.com
Lori Brown
po box 1183
Imboden, Arkansas 72434
links to Christmas recipes, and canning pecans
Shop with me!
YouTube Studio no copyright music
we wish you a Merry Christmas
Twin Musicom
Mini Pecan Pies
Get the full recipe here:
There's almost nothing better than a freshly made homemade pie. The flaky crust and the smell that fills the kitchen make the experience just about as cozy as you can get. But, take a pecan pie and shrink it down to miniature size and you not only have the cutest thing ever, you also have a wonderful (and personal) treat to serve for dessert.
Website:
Facebook:
Pinterest:
Instagram:
No Mixer, No Chilling Soft Butter Pecan Cookies
My soft and chewy butter pecan cookies are made with toasted pecans, brown sugar, and plenty of butter. They are incredibly easy to make with NO mixer and NO chilling required!
Recipe:
Ingredients
1 ½ (175 g) heaping cups pecan halves
1 cup (226 g) unsalted butter melted and cooled at least 10 minutes*
1 ¼ cup (250 g) dark brown sugar tightly packed
½ cup (100 g) sugar
1 large egg + 1 egg yolk room temperature preferred
1 ½ teaspoons vanilla extract
3 cups (375 g) all purpose flour**
1 teaspoon cornstarch
¾ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
½ cup (120 g) Heath Toffee bits optional, but recommended!
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
Baking sheet (Affiliate Link):
Cookie Scoop (Affiliate Link):
Instructions
00:00 Introduction
00:12 Preheat oven to 350F (175C) and line a cookie sheet with parchment paper.
00:18 Spread pecan halves evenly over cookie sheet and bake on 350F (175C) for 3-5 minutes.
00:35 Remove from oven (do not turn off your oven) and set aside while you prepare your cookie dough.
00:47 In a large bowl, combine melted butter and sugars. Stir well.
01:48 Add eggs, egg yolk, and vanilla extract and stir until well-combined.
02:55 In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
03:46 Gradually add flour mixture to wet ingredients until completely combined.
04:28 Coarsely chop your pecans then stir in the pecans and toffee bits until combined.
05:00 Line cookie sheets with parchment paper and drop cookie dough by heaping 1 ½ Tablespoon onto prepared cookie sheet, spacing at least 2 apart.
05:37 Transfer to 350F oven and bake for 10-12 minutes. Cookies should still look soft/slightly under-done in the centers. Allow to cool completely on baking sheet and they will finish baking through as they cool but will stay nice and soft!
Notes
*If your butter is scorching hot it will melt your sugars and your cookies will spread all over your baking pan. The butter can still be warm, but should not be hot.
**If you are using cups, the best way to measure out your flour is to stir it in its bag/container then spoon it into your measuring cup and level off the measuring cup. Packing in your flour (over-measuring it) will leave you with a dry/crumbly cookie dough.
Store any leftover, cooled cookies in an airtight container at room temperature for 3-5 days.
Facebook:
Instagram:
Pinterest:
Email List:
Thanksgiving Desserts Ideas | Pecan Pie DIp
Thanksgiving Desserts Ideas | Pecan Pie DIp
Now you can have your pie and dip it, too! This decadent and fun twist on traditional pecan pie features a creamy base with a gooey pecan pie topping and is served with cinnamon and sugar-baked pie crust dippers.
SUBSCRIBE TO HELP FEED THE HUNGRY ~ Details Below~
My Links:
email: cherianngilmore@gmail.com
Subscribe to my channel here:
Recommended Video: 3 Ingredient Toffee in Only 10 Minutes!
If you were entertained and/or learned something and would like to support me, please Like, Comment, Share & Subscribe. Additionally, you can use my personal Amazon link
to make your everyday Amazon purchases at no additional cost to you as well as shop for kitchen tools and accessories from my personal website:
This kind of support helps me to grow my skills and channel. Thank you for being such a wonderful part of my community! XOXO
Used in this episode: Pampered Chef Bakers Roller -
HELP FEED THE HUNGRY - SUBSCRIBE & SHARE
Upon reaching 5000 subscribers, we will make a Rabbit Trio Gift Donation through Heifer International. Rabbit gift donations include three rabbits that can quickly multiply and begin helping family after family. Your gift supports training in the proper way to feed and care for the rabbits.
Donating rabbits provides a high-yield gift that will help families increase their income and improve their health. Because rabbits can have as many as six litters in a single year, they can Pass on the Gift fairly quickly, enriching the lives of an entire community through your gift. To learn more about Heifer International, please visit:
INGREDIENTS
Pie Crust Dippers
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box SAVE $
2 tablespoons butter, melted
Topping
4 tablespoons butter
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/2 teaspoon vanilla
1/8 teaspoon salt
1 cup chopped pecans, toasted
Dip
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
1 cup Cool Whip frozen whipped topping, thawed
DIRECTIONS
Heat oven to 425°F. In small bowl, mix granulated sugar and cinnamon. Set aside.
Unroll first pie crust on work surface; roll into 12-inch round. Using 2 1/2- to 3-inch leaf or desired shape cookie cutter, cut 15 leaves from pie crust, rerolling dough scraps if needed. Repeat rolling and cutting with second pie crust.
Place leaves 1 inch apart onto ungreased large cookie sheets. Brush with 2 tablespoons melted butter. Sprinkle with sugar-cinnamon mixture.
Bake 8 to 10 minutes or until golden brown. Cool 2 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
In 2-quart saucepan, melt 4 tablespoons butter over medium heat. Add brown sugar; cook 2 to 3 minutes, stirring frequently, until mixture is bubbling and sugar dissolves. Reduce heat to low; carefully stir in whipping cream, vanilla and salt. Increase heat to medium; heat to simmering, stirring frequently; remove from heat. Stir in pecans; cool mixture 30 minutes.
In large bowl, mix cream cheese and powdered sugar. Beat with electric mixer on medium speed until smooth. Beat in whipped topping until mixed well. Spread into bottom of 9-inch pie plate; top with cooled pecan mixture. Refrigerate at least 30 minutes before serving. Serve with pie crust dippers.
#pamperedchef #cherithechef #thanksgiving