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.
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.
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
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.
Cream butter and add rest of ingredients.
Flour your hands and roll into bite size balls, about 1-inch around.
Spray a cookie sheet.
Bake at 300\u00b0 for 20 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.
f one layer with Creamy Pecan Frosting.
Place second layer
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 pecan pie recipe, but instead of the pecans, add 1 cup smooth peanut butter.
You can add a few chopped pecans, if desired.
he batter into pan. Drop Pecan Mixture by spoonfuls on batter
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
ine with parchment paper. Process pecan pieces until they are ground
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.
portion (1/2 recipe) basic cookie dough, 1 cup semisweet chocolate
-inch balls; set aside. Shape cookie dough into 1-inch balls; place
br>Roll into 1-inch balls.
Arrange in single layer