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 

Yum!

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 http://www.amazon.com/Classic-Southern-Desserts-All-Time-Favorite/dp/0848733304/ref=sr_1_1?ie=UTF8&qid=1305315351&sr=8-1

-Posted by Jennifer

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