Put half of cookie crumbs in bottom of 9 x 13-inch pan.
Put ingredients (except cookies and Cool Whip) in a large bowl and beat about 10 minutes.
Fold in a large container of Cool Whip. Pour on top of crushed pecan sandies and sprinkle remaining crumbs on top of filling and freeze.
Prepare the butter pecan pudding.
Add Cool Whip and half of the Pecan Sandies cookies broken into small pieces.
Mix and add the rest of the crumbled cookies on top.
Preheat oven to 350\u00b0F.
Combine bread mix, butter, egg and orange juice. Stir in chopped pecans.
Roll into 1 inch balls.
Place 2 inches apart on ungreased baking sheets.
Flatten each cookie with the bottom of a glass, coated with nonstick cooking spray.
Press a pecan half into each cookie.
Bake for 12-14 minutes or until lightly browned.
Cool one minute, then remove to wire racks.
Whisk glaze ingredients in a small bowl; drizzle over cookies.
VER MIX.
Using small cookie scoop - form balls and place
lended. Set aside.
Divide cookie crumbs evenly in bottom of
hese cookies found below.
PECAN SANDIES COOKIES GIFT TAG:.
Additional
Crush Pecan Sandies and add 1 stick oleo (melted); mix together.
Put crumbs in bottom of 9 x 13-inch dish.
Mix with spoon 2 packages vanilla instant pudding and 1 cup milk.
Stir in 1 quart soft vanilla ice cream.
Put this mixture over the cookie crust.
Let this set in refrigerator for 1 hour.
Put layer of Cool Whip on top of pudding mixture.
Crush 5 Heath bars and put on top of Cool Whip.
Let set for 24 hours.
Crush Pecan Sandies. Mix the Sandies with melted margarine. Press into a 9 x 13 pan. Bake at 375\u00b0 for 15 minutes or until lightly brown. Using a mixer, blend cream cheese, confectioners sugar and Cool Whip. Spread on cooled crust. Mix lemon pudding and milk. Spread on top of cream cheese mixture. Spread rest of Cool Whip over lemon mixture. Crush the remaining Pecan Sandies that you reserved and sprinkle on top of the spread Cool Whip.
Cream to gether butter and sugar until smooth.
Beat in water and vanilla.
Stir in the flour and pecans until well blended (I use the mixer).
Cover dough and chill at least 4 hours (can be chilled over night).
Preheat oven 325 degrees.
Shape dough into walnut sized balls or cresents.
Place 2 inches apart onto cookie sheets.
Bake for 18 to 20 minutes.
Roll in powdered sugar while still warm.
I like to double roll them in the powdered sugar.
Preheat oven to 350\u00b0FF. Place a paper cupcake liner in each cup of a muffin pan.
Beat cream cheese with electric mixer until fluffy. Add sugar, vanilla and coco powder and beat well. Add eggs, 1 at a time, beating well after each addition.
Place a pecan sandie, top side down, in each muffin cup. Spoon cream cheese mixture over pecan sandies.
Bake for 17 minutes and allow tarts to cool completely.
Spread coconut pecan frosting on top of each and refrigerate.
Enjoy!
nch thickness. Cut with desired cookie cutter, or you can shape
Heat oven to 375 degrees.
Coat a shallow 2-quart casserole with nonstick cooking spray.
In large bowl, toss together strawberries, blueberries, pecans, sugar and cornstarch.
Spoon into the prepared baking dish and drizzle with orange juice.
Sprinkle cookie crumbs over fruit mixture.
Bake at 375 degrees for 20-25 minutes or until bubbly and topping is nicely browned.
Cool; serve warm.
Prepare pudding as directed on box.
Crumble cookies into the pudding mixture. Stir in marshmallows and Cool Whip.
Sprinkle cookie crumbs on top. Refrigerate.
utter mixture. Stir flour into pecan mixture until dough begins to
Crush Pecan Sandies and walnuts.
Melt butter and chocolate; add sugar.
Beat until smooth; add 3 egg yolks and vanilla.
Fold in 3 egg whites (beaten stiff).
Place half crumb mixture into a 9 x 15-inch pan.
Spread chocolate mixture over this.
Chill 2 hours.
Spread ice cream over top and sprinkle remaining crumbs on top of this.
Crush Heath bars.
Spread on top.
Freeze overnight.
1st Layer:
Crush pecan sandies cookies (finely) and mix with 1/2 to 1 stick melted butter.
Press into bottom of a 9 x 13-inch pan.
Bake at 325\u00b0 for 15 minutes.
Let cool.
Combine melted butter with pecan sandies and press into 9 x 13-inch baking dish.
Bake 15 minutes at 350\u00b0.
Let cool.
Mix together cream cheese, Cool Whip and sugar.
Spread over the crust.
Top with blueberry pie filling.
Refrigerate.
ircles. Place 12 on a cookie sheet and bake 8-12
Preheat oven to 350\u00b0. Mix ingredients. Shape into 1-inch balls. Place on cookie sheet. Bake 10 to 12 minutes. Cool on rack. Do not overbake.
Cream softened margarine and cream cheese; add egg and flavoring.
Beat well.
Add dry
cake mix, then add chopped pecans.
Drop by teaspoonful onto greased cookie sheet.
Bake in preheated oven at 350\u00b0 for 12 minutes or until browned.