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.
ith parchment paper. Place a pecan half into the centre of
ine with parchment paper. Process pecan pieces until they are ground
Preheat oven to 300\u00b0.
Grease cookie sheets.
In a small bowl, with mixer at high speed, beat egg whites until soft peaks form. Beating at high speed, gradually sprinkle in sugar, a few tablespoons at a time; beat until sugar is completely dissolved. Beat in vinegar and vanilla.
Fold in pecan halves.
Drop mixture by teaspoonfuls 2 inches apart, onto cookie sheets.
Bake 12 to 15 minutes.
Cookies remain light.
Remove cookies to cool.
Makes 3 1/2 dozen cookies.
he 1.5 cups of pecan pieces until ground finely.
spread much).
Bake cookies for 10-14 minutes until
n a bowl. To bake cookies immediately (without refrigeration), use a
repared baking sheets. Press a pecan half on top of each
ne package of Keebler sandy pecan cookies.
Reserve some to sprinkle
Cream butter until smooth.
Beat in sugars, eggs and vanilla. Mix until well blended.
Gradually add flour, salt, and baking soda.
When well blended, fold in butterscotch chips and pecans. Make a ball from a rounded teaspoon and place on ungreased baking sheet.
Bake at 350 degrees for 8 to 10 minutes.
If cookies appear a little soft, wait a few seconds before removing from cookie sheet.
Beat the egg white with the salt using electrical mixer until stiff.
Stir in with a spoon the rest of the ingredients . Spoon the mixture on greased cookie sheet or parchment paper.
Bake at 355F (180C) for about 10 minute This batch makes 16-20 cookies.
Enjoy!
Cream cake mix, eggs, vanilla and margarine together with mixer.
Stir in brickle chips and pecans.
Drop onto greased or parchment-lined cookie sheet.
Bake at 350 degrees F for about 10 minutes.
Let cool for 2-3 minutes.
Transfer cookies to cooling rack.
Preheat oven to 350\u00b0.
Grease cookie sheets.
Combine in a large bowl all ingredients; stir until moistened.
Roll into balls about the size of walnut.
Place on cookie sheets about 1 1/2 inches apart.
Bake at 350\u00b0 for 10 to 15 minutes, until light golden brown.
Makes about 4 dozen cookies.
Cream butter in a small bowl with vanilla and the sugars until fluffy-light; beat in egg yolk.
Stir together flour and salt; blend into creamed mixture.
Form into small balls, about a teaspoon of batter in each, on an ungreased cookie sheet.
Flatten slightly with a fork dipped in flour; top with a pecan half.
Bake in a 375\u00b0 oven for 10 to 15 minutes until golden brown.
Cool on rack.
Yield:
3 to 4 dozen.
Cream butter and brown sugar until light and fluffy.
Blend in vanilla.
Gradually add flour to creamed mixture, mixing thoroughly.
Chill for ease in handling.
Shape into 1-inch balls and roll in granulated sugar.
Place on baking sheet.
With bottom of glass, flatten to 1/4-inch thickness.
Press pecan half into center of each cookie.
Bake 10 to 12 minutes in 350\u00b0 oven
until lightly browned.
Cool slightly; remove to wire racks to cool.
Preheat oven to 400\u00b0.
Mix everything except flour and oatmeal.
Gradually add flour and last add oatmeal. Spoon 1 tablespoon size onto baking sheet. Bake until edges lightly brown, about 7 to 8 minutes.
May omit pecan pieces, if desired.
Cream butter and sugar; blend in egg.
Stir together flour and 1/2 teaspoon salt; stir into creamed mixture.
Chill 1 hour.
Form into 1-inch balls; place 2 inches apart on ungreased cookie sheet. Flatten in one direction with fork tines; top each with a pecan half.
Bake at 375\u00b0 for 10 to 12 minutes.
Makes 4 dozen.
Preheat oven to 350\u00b0.
Grease cookie sheets.
Combine all ingredients; stir until moistened.
Roll into balls the size of walnuts; place on cookie sheet, about 1 1/2 inches apart.
Bake for 10 to 15 minutes, until light golden brown.
Makes 4 dozen cookies.
Preheat oven to 350\u00b0.
Beat the margarine or butter and sugars until creamy.
Add eggs and vanilla and beat well.
Combine the flour, baking soda and salt.
Add to margarine mixture, mixing well.
Stir in oats, caramel pieces and pecans; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 10 to 12 minutes or until light golden brown.
Cool 1 minute on cookie sheet; remove to wire rack to cool completely.
Makes about 4 dozen cookies.
Combine pecans and sugar. Add egg whites and mix until mixture is completely damp.
Form into small balls (mixture will be moist).
Place on ungreased baking sheet.
Press a small hole in the center of each ball with fingertip.
Fill with strawberry preserves.
Top with cherry half, cut side down. Bake in moderate oven at 350\u00b0 for about 15 minutes.
Remove from baking sheet at once to prevent sticking.
Makes about 36 small cookies.