Use the same recipe for either pie.
For Pecan Pie, mix first 5 ingredients together with vanilla.
Pour filling into two unbaked pie crusts and sprinkle top of pies with chopped pecans. For French Lemon Pie, omit vanilla and pecans and add juice and finely ground rind of 4 lemons.
Bake at 350\u00b0 for 1 hour. (Filling will be slightly soft in center.)
Beat butter, sugar and vanilla for 5 minutes.
Gradually add flour and stir until well blended.
Stir in pecans.
Cover and chill 2 to 3 hours.
Roll walnut-sized pieces of dough into 1 1/2-inch lengths.
Form into crescent shapes and place on an ungreased cookie sheet.
Bake at 325\u00b0 for 15 to 18 minutes until cookies are lightly browned and firm to the touch.
While still warm, sprinkle on additional powdered sugar.
Store in covered container.
These cookies freeze well.
ait to get started, heat for about 20 seconds on defrost
Preheat oven to 350\u00b0.
In a large mixing bowl of electric mixer, combine first 5 ingredients in order listed. Then add flour gradually until mixture is a putty-like consistency (you might need to use your hands to mix in the final additions of flour). Shape spoonfuls of dough into crescents or balls and bake at 350\u00b0 for about 20 minutes, or until set and barely beginning to turn golden on the edges.
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.
ARIATIONS: If desired, double the recipe for pecan topping.
You can substitute
stirring occasionally, until golden.
For cookies: combine flour, sugar, butter, cocoa
Preheat oven to 350 degrees, and grease baking sheets.
Combine cake mix, yogurt, egg, butter, and chopped pecans in a large bowl.
Beat at low speed with electric mixer until blended.
Drop by rounded teaspoonfuls, 2 inches apart, on prepared baking sheets.
Press a pecan half into the center of each cookie.
Bake for 11-13 minutes, or until golden brown.
Cool for 1 minute on baking sheets, then remove to cooling racks and cool completely.
Store in airtight container. Makes 4 1/2 - 5 dozen cookies.
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.
Cream butter until soft and smooth; add sugar and flavorings and blend until smooth.
Stir in flour gradually, finally stir in nuts.
Shape in small, crescent-shaped rolls, using about 1 teaspoon for each one.
Place on a buttered cookie sheet and bake at 350\u00b0 for about 20 minutes.
While still warm, roll in powdered sugar.
Makes about 3 1/2 dozen.
Cream butter until soft and smooth.
Add sugar and flavorings; blend until smooth.
Stir in flour gradually; finely stir in nuts. Mold into small, crescent shaped rolls, using about 1 teaspoon for each one.
Place on ungreased baking sheet; bake at 350\u00b0 for about 20 minutes, or until bottom is lightly browned.
Allow to cool slightly, then roll in powdered sugar.
Makes about 3 1/2 dozen cookies.
bout 1 tablespoons for each cookie.
Place cookies on ungreased baking
ntil well mixed.
Chill for 30 minutes.
Divide dough
nto crust. Place 16 spiced pecan halves around edge of batter
about 1\" apart.
Bake cookies about 14-15 minutes, rotating
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.
ecans and pecan meal.
Drop cookies by spoonfuls.
Cookies can be
br>Bake at 350\u00b0F for 8 minutes. Do not overbake
Combine all
ingredients and mix well.
Make into small balls. Roll
slightly by hand and shape into crescents.
Bake on a lightly
greased cookie tin in a 325\u00b0 oven for about 8 to 10 minutes.
When cool, roll in powdered sugar.
nd toast in the oven for 5 minutes. When cool, chop