Saturday, May 14, 2011

Pecan Pie Cookies

Growing up in the South, I have always been a big fan of pecan pie.  When I saw this recipe for pecan pie cookies, I knew I had to try them.  The dough is similar to a butter cookie, and the pecan pie topping makes these treats amazing!

Mix the butter, sugar, corn syrup, eggs and flour for the cookie dough.

Make pecan pie topping on the stovetop.

Scoop cookie dough into balls and brush with egg white

After baking for 6 minutes, add the pecan pie topping, and continue baking cookies 


Pecan Pie Cookies
Makes 3 dozen cookies

1 cup butter, softened
½ cup sugar
½ cup dark corn syrup
2 large eggs, separated
2 ½ cups all-purpose flour
¼ cup butter
½ cup powdered sugar
3 tablespoons dark corn syrup
½ teaspoon vanilla
¾ cup chopped pecans

1. Beat 1 cup of butter and the sugar at medium speed until mixture is light and fluffy.  Add ½ cup dark corn syrup and the egg yolks and continue beating until well combined.  Stir in the flour gradually, until combined.  Cover dough and refrigerate for 1 hour.

2. Melt ¼ cup butter in a saucepan over medium heat.  Add the powdered sugar, vanilla, and 3 tablespoons dark corn syrup, and continue to cook over medium heat, stirring constantly, until mixture boils.  Stir in the pecans and remove the mixture from heat.  Chill mixture for 30 minutes.  Shape pecan mixture into ½ teaspoonful-sized balls and set aside.

3. Preheat oven to 375°F.  Scoop the cookie dough into 1-inch balls and place on a greased baking sheet.  Space the cookies 2 inches apart.  Whisk the egg white until foamy, and brush on the cookie dough balls.

4. Bake at 375°F for 6 minutes.  Remove cookies from oven and set a pecan ball in the center of each cookie.  Continue baking for 8 more minutes.  Cookies should be lightly browned when done.  Let cookies cool for 5 minutes on baking sheet before moving to wire racks to finish cooling.

Adapted from the recipe for Pecan Pie Cookies found in Classic Southern Desserts by the editors of Southern Living Magazine, available for purchase at

-Posted by Jennifer

Sunday, May 1, 2011

Candy Cookies

When the most recent issue of Food Network Magazine arrived and I spotted these cookies, I knew they had to go at the top of my To Bake list.  I'm pretty much obsessed with chocolate chip cookies, and these have all kinds of other goodies added in.

Whisk flour and baking soda
Cream butter and sugars
Add vanilla, salt, egg, and egg yolk
Mix in remaining ingredients in order specified...
...and you will get something that looks like this
Roll into balls, place on baking sheet, and flatten slightly
Bake and enjoy!

Adam Gertler's Kid's Candy Cookies

Active time: 25 minutes
Total: 40 minutes
Makes: about 25 cookies
2 ¼ cups all-purpose flour
1 teaspoon baking soda
2 sticks unsalted butter, at room temperature
1 cup packed light brown sugar
½ cup granulated sugar
1 teaspoon salt
1 Tablespoon vanilla extract
1 large egg plus 1 egg yolk
1 cup Pretzel M&Ms
3 ounces bittersweet chocolate, chopped
½ cup toffee pieces
¾ cup peanut butter chips

  1. Preheat oven to 350 degrees.  Whisk together the flour and baking soda in a bowl.
  2. In a stand mixer, use the paddle attachment to cream the butter and sugars.
  3. Add salt, vanilla, egg, and egg yolk and beat until combined.  Add M&Ms and beat for a couple seconds.  With mixer on low speed, gradually add the flour mixture.  When just combined, mix in remaining ingredients.
  4. Form heaping tablespoons of dough into balls and place about 2 inches apart on parchment-lined baking sheets.  Flatten slightly with your hand.
  5. Bake until golden brown on edges, 11 to 13 minutes.  Cool for a few minutes on the baking sheet, then cool completely on a wire rack.
-From May 2011 issue of Food Network Magazine

~Posted by Karen