62783 pecan cardamom bar cookies Recipes

butter, softened, white sugar, brown sugar, egg, separated, vanilla extract, all-purpose flour, cardamom, salt, chopped pecans, butter, sugar, vanilla extract, milk , or as needed

pecan chocolate dipped cookies, flour, sweet softened butter, sugar, egg yolk, vanilla, chopped or ground (i use) nuts, cream butter well, add sugar cream again, add egg and vanilla mix until light and fluffy., gradually stir in flour and nuts., shape into 2 rolls in plastic wrap or wax paper., refrigerate at least 2 hours or overnight (this can be made few days ahead of time), before baking take from refrigerator and let sit out least 20 minutes before cutting. preheat oven to 350 degrees. these should be 1/4 inch or less. do not cut the cookies paper thin. bake on cookie sheet un-greased or on parchment paper (what i use), bake for 8-10 minutes. cool cookies. when cookies are cool then dip them into the following chocolate mixture. you can dip whole half into chocolate. but i usually dip only half top part of cookie.

pecan halves, unsalted butter, at room temperature, sugar, all-purpose flour, salt

pecans (about 2 cups), unsalted butter, light brown sugar, honey, heavy cream, hot shortbread base

pecans, toasted, sugar, all-purpose flour, baking powder, salt, unsalted butter, cut into small pieces and chilled, egg plus 1 large yolk, lightly beaten, blackberry jam

unsalted butter, room temperature, light-brown sugar, granulated sugar, salt, pure vanilla extract, egg, room temperature, all-purpose flour, baking soda, semisweet chocolate, coarsely chopped, pecans, chopped (2 cups), white chocolate, coarsely chopped, perfect pecan halves

all purpose flour, coarse kosher salt, baking soda, golden brown sugar, unsalted butter, melted, egg, vanilla extract, raisins, pecans, coarsely chopped

shortbread base, butter, flour, brown sugar, salt, butter, brown sugar, honey, cream (i use milk), vanilla, pecans, chopped

flour, butter cold cut in small chunks, granulated sugar, salt, eggs, light corn syrup, granulated sugar, melted butter, vanilla, chopped pecans

betty crocker sugar cookie mix, butter or 1/2 cup margarine, melted, egg, brown sugar, gold medal all-purpose flour, baking powder, salt, vanilla, eggs, chopped pecans

special k bar cookies, sugar, peanut butter (creamy or crunchy), white corn syrup, maple flavoring, special k cereal (the large size), butterscotch chips, chocolate chips, add maple flavoring to taste -- as well as vanilla flavoring, mix above together and bring to a boil in pan allowing to boil for a couple minutes- stirring occassionally. gradually add special

unsalted butter, vegetable shortening, sugar, granulated sugar, vanilla, all-purpose flour, ground cardamom, baking powder, salt, pecans, toasted and finely chopped, pecan halves, granulated sugar

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.

pecans , untoasted, whole (3/4 cup), whole biscoff cookies (80g) or 10 trader joe s bistro biscuits (80g), ground cinnamon, brown sugar, lightly packed, granulated sugar, table salt, butter, melted, pure vanilla extract

pecans, unsweetened dried shredded coconut, salt, ginger, cinnamon, nutmeg, vanilla, raisins, pitted dates

almond paste, cream cheese, softened, flaked coconut, tube (18 oz) refrigerated sugar cookie dough, pecan halves

coconut oil, organic unsalted butter, room temperature, sucanat, eggs, pure vanilla extract, organic apple butter, whole wheat flour, baking soda, ground cinnamon, fine sea salt, oats, large flake, unsalted pecans, coarsely chopped, craisins