Mix margarine, sugar and vanilla.
Stir in flour and salt. (If dough is soft, cover and refrigerate until firm.) Heat oven to 350\u00b0.
Shape dough around pecan halves to form 1-inch balls. Beat egg white and water with fork.
Dip balls into egg white mixture; roll in coconut.
Place about 1 inch apart on ungreased cookie sheet.
Bake until light brown, 14 to 15 minutes.
Store in tightly covered container.
Preheat oven to 300\u00b0.
Cream margarine, sugar and flour.
Add pecans and mix well.
Shape dough into 1-inch balls.
Bake on an ungreased cookie sheet for 45 minutes.
Stir together confectioners sugar and granulated sugar in small bowl.
Roll baked cookies in sugar mixture while still hot.
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
Preheat oven to 375\u00b0F.
In a large bowl crumble cookie dough.
Stir in cocoa, espresso powder and pecans.
Shape dough into 48 pieces.
Wrap each piece around a Hershey Kiss.
Place 2 inches apart on an ungreased cookie sheet.
Bake for 10-12 minutes or until set.
Transfer to wire rack.
Cool for 5 minutes.
Roll in confectioners sugar.
Store in covered container.
Heat oven to 375 degrees.
Beat butter and pecans with electric mixer until well blended. Add the cookie mix, flour and water.
Beat until the mixture forms a dough.
Roll the dough into 1 inch balls and arrange on an ungreased baking sheet 1 inch apart.
Bake 14-16 minutes or until firm.
Let cool 5 minutes. Roll in confectioners sugar and set aside on a wire rack until completely cooled. Makes 5 dozen.
Beat together all ingredients, except powdered sugar; refrigerate for at least 2 hours.
Roll into 1-inch balls; roll in powdered sugar and arrange 1 inch apart on an ungreased cookie sheet.
Bake in a 350\u00b0F oven for 10-12 minutes.
Sprinkle with additional powdered sugar when cooled.
For Pecan Shortbread Cookie Crust: Mix all ingredients. Press
Make your pecan pie bars, let cool, and
Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
ven to 375\u00b0F; spray cookie sheet with nonstick cooking spray
Cream the margarine and 1/4 cup of sugar.
Add flour and pecans; mix well.
Shape into 1-tablespoon balls.
Place on ungreased baking sheet.
Bake at 300\u00b0 for 45 minutes.
Use your favorite sugar cookie recipe or Pillsbury slice and bake cookies.
Roll out dough; cut into triangles with one side longer than the other two.
After baking, frost with frosting dyed with food coloring to be light brown.
Before frosting dries, press red hots in place for nose, 2 chocolate chips for eyes and 2 pretzels in place for antlers.
Perfect activity to share with children.
Follow recipe on Nestle chocolate chip bag, except completely melt butter (don't just soften).
Add the oatmeal, Grape-Nuts and chips to final mixture.
Preheat oven to 350\u00b0 (not 375\u00b0).
Bake for 10 to 11 minutes, taking out while not yet warm.
Mix first 4 ingredients; stir into sliced peaches.
Pour into a square 9-inch baking dish.
Top with 1/4 inch slices of cookie dough.
(May use your favorite cookie recipe.)
Bake at 350\u00b0 for 1 hour until golden brown.
Let cool.
Serve with ice cream.
IX.
Using small cookie scoop - form balls and place on parchment
ough into balls. Roll balls in sugar and place on ungreased cookie sheet
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.
re no large pieces of cookie remaining.
Line a baking
Stir butter or margarine and sugar on low speed in large bowl of electric mixer.
Add syrup and egg yolks; beat until thoroughly blended.
Stir in flour gradually.
Chill several hours.
Beat egg whites slightly.
Using 1 tablespoon of dough for each cookie, roll into balls.
Brush very slightly with egg white.
Place on greased cookie sheet, leaving a 2-inch space between each cookie. Bake at 375\u00b0 for 5 minutes.
Remove from oven.
ine with parchment paper. Process pecan pieces until they are ground