Today, September 21, is National Pecan Cookie Day
September 21, 2009 by Eleisia
Filed under Recipes & Tips
Break out your favorite cookie pan and get ready to bake! Here is a selection of pecan cookie recipes to help you celebrate!
Pecans have a long history that can be traced back to the 16th century. There are more than 1,000 different varieties packed with vitamins and minerals. Pecans are an excellent source of oleic acid, a fatty acid found in abundance in olive oil and other monounsaturated fats. These fats have a protective effect on the blood, lowering total blood cholesterol and preserving the good HDLs that help combat heart disease. In addition, one ounce of pecans provides 10 percent of the recommended daily serving of fiber.
Chocolate Chip Pecan Coconut Cookies
2 sticks unsalted butter, softened
1 cup sugar
1 cup packed light brown sugar
2 teaspoons Watkins Vanilla Extract
3 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
Pinch of salt
24 ounces semi-sweet chocolate chips
2 cups toasted chopped pecans
1 cup shredded coconut
Preheat the oven to 325° F.
In a mixer cream the butter and sugars until fluffy. Add the vanilla and eggs and beat until smooth.
In a small bowl combine the flour, baking soda, and salt. Slowly add the dry ingredients to the mixer, beating on low until blended.
Pour in the chocolate, pecans, and coconut. Fold them in by hand with a spatula.
Chill the dough for 30 minutes.
Using an ice cream scoop, drop the dough onto a well greased baking sheet. Bake for 12-15 minutes until lightly browned on the edges and cooked in the center. Cool on a rack. Yields 4 dozen cookies.
Chewy Pecan Cookies
1 cup butter, softened
1 cup sugar
3/4 cup packed brown sugar
3 eggs
1/4 cup milk
1 teaspoon Watkins Vanilla Extract
2-1/2 cups all-purpose flour
1 tablespoon Watkins Ground Cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon Watkins Pumpkin Pie Spice or Apple Bake Seasoning
2 cups quick-cooking oats
2 cups raisins
1-1/2 cups chopped pecans
In a large bowl, cream butter and sugars. Beat in the eggs, milk and vanilla. Combine the flour, cinnamon, baking soda, salt and pie spice; add to creamed mixture and mix well. Stir in the oats, raisins and nuts; mix well.
Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350° F for 10-12 minutes or until light golden brown. Remove to wire racks to cool. Yield: 5-6 dozen.
Buttery Pecan Cookies
16 tablespoons (2 sticks) unsalted butter, at room temperature
2/3 cup sugar
Pinch of salt
1 teaspoon Watkins Vanilla Extract
2 cups all-purpose flour
1/2 cup chopped pecans
In a large bowl, combine the butter, sugar, salt and vanilla. Using an electric mixer, beat the mixture on medium speed until it is smooth. Turn off the mixer a few times so you can scrape down the sides of the bowl with a rubber spatula. Add the flour and nuts. Continue mixing until the dough looks like moist pebbles, then turn off the mixer.
Gently squeeze the dough together with your hands. When the dough comes together in a mass, place it on a large piece of plastic wrap. Using your hands, shape it into a log 10 inches long and about 2 inches in diameter. Wrap the log in the plastic wrap and refrigerate until firm, 2 to 3 hours.
Preheat an oven to 350 degrees F. Line baking sheets with aluminum foil or parchment paper.
Unwrap the dough and place it on a cutting board. Using a sharp knife, cut the log into slices 1/4 inch thick. Arrange the slices about 1-inch apart on the foil-lined or paper lined baking sheets.
Place 1 baking sheet in the oven and bake the cookies until their edges are golden brown, 14 to 16 minutes. Using oven mitts, remove the baking sheet from the oven and set on a wire rack to cool completely. Lift the cooled cookies off the baking sheets. Store the cookies in an airtight container. Makes about 40 cookies.
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