Pecan Shortbread Cookies

Prep Time:

20 min

Total Time:

38 min

Makes:

5 dozen cookies or 30 servings, 2 cookies each

2 cups (4 sticks) butter, softened

1-3/4 cups powdered sugar, divided

3-1/2 cups flour

1/2 cup cornstarch

1-1/2 cups chopped PLANTERS Pecans, toasted

HEAT oven to 350ºF.

BEAT butter and 1 cup sugar in large bowl with mixer until light and fluffy. Add flour and cornstarch; mix well. Stir in nuts.

ROLL dough into 1-inch balls; place, 2 inches apart, on baking sheets. Flatten slightly with bottom of glass.

BAKE 13 min. or until centers are set and tops are lightly browned; cool on baking sheets 5 min. Add warm cookies, 1 at a time, to remaining sugar; turn to evenly coat both sides of each. Cool completely on wire racks.

- from kraftfoods.com

Choco-Mint Snaps

Makes about 72

4 (1-ounce) squares unsweetened chocolate
4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups vegetable shortening
2 cups sugar
2 large eggs
1/3 cup light corn syrup
2 1/2 tablespoons water
2 teaspoons peppermint extract
1 teaspoon vanilla extract
Additional sugar for rolling

Melt chocolate squares in the top of a double boiler over simmering water; set aside to cool.
Preheat oven to 350 F. In a small bowl whisk together the flour, baking soda and salt; set aside. In a large mixing bowl, using an electric mixer at medium speed, cream the shortening and 2 cups sugar until light and fluffy. Add eggs and blend well. Add reserved chocolate, corn syrup, water, and extracts and blend well. Stir in flour mixture until just blended. Shape dough into 1-inch balls; roll in additional sugar and place about 2-inches apart onto greased baking sheets. Bake for 9 to 11 minutes. Cool a few minutes on baking sheet and transfer to wire racks to cool completely.

- from http://www.christmas-cookies.com

Oatmeal Raisin Cookies

Yield: 2 dozen (serving size: 1 cookie)

Ingredients

• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/3 cup butter or stick margarine, softened
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 large egg
• 1 cup all-purpose flour
• 1 cup regular oats
• 1/2 cup raisins
• Cooking spray

Preparation

Preheat oven to 350°.

Beat first 6 ingredients at medium speed of a mixer until light and fluffy. Lightly spoon flour into a dry measuring cup, and level with a knife. Add flour and oats to egg mixture; beat until blended. Stir in raisins. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 15 or until golden brown. Cool on pan for 3 minutes. Remove cookies from pan; cool on wire racks.

-from a cookie exchange

Cowboy Cookies

3/4 c butter
1/2 c peanut butter
1 c granulated sugar
1/2 c packed brown sugar
1 t baking powder
1/2 t baking soda
2 eggs
1 t vanilla
1 1/4 c all-purpose flour
2 c rolled oats
1 c chocolate chips
1/2 c peanuts, walnuts, pecans or any nut you like

In a large mixing bowl beat butter and peanut butter with an electric mixer on med speed for about 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined. Beat in eggs and vanilla. Beat in as much flour as you can with the mixer, stir in remaining flour. Stir in rolled oats, chocolate chips and nuts.
Drop dough by rounded teaspoons 2 in apart on an ungreased cookie sheet. Bake at 375 for about 10 min. transfer to a wire rack and let cook. Enjoy!

Chocolate Fudge Mint Cookies

Ingredients:

3/4 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
4 ounces best quality bittersweet chocolate (65% cocao)
12 ounces best quality semi sweet chocolate
4 eggs
1 3/4 cup granulated sugar
1 tablespoon vanilla extract
3/4 cup pecans, coursely chopped, toasted
2 cups Andes Mints (Creme de Menthe) chopped
Method:
1. Sift or whisk together flour, baking powder, and salt. Set aside.
2. In a double broiler or a bowl sitting on top of a pan with boiling water, melt butter and both chocolates together. Stir constently until smooth.
3. In an electric mixer, beat eggs and sugar until thick and pale in color, about 5 minutes. Beat in vanilla and chocolate mixture.
4. Fold in dry ingredients and mix just until incorporated. Fold in mints and nuts.
5. Cover and chill until batter is firm, at least 30 minutes.
6. Cover cookie pans with parchement paper (very important)!!
7. Drop by 1/4 cup, space evenly and flatten slightly.
8. Bake at 350 degrees, about 12-14 minutes. DO NOT OVERBAKE!
9. Let cool on cookie sheets until firm, than transfer to wire cooling rack.
Enjoy!

from a cookie exchange

Carrot Pecan Cookies

1 1/2 cup flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 tsp ground cardamom (optional)
1/4 tsp cinnamon
8 Tbs butter, at room temperature
3/4 cup packed light brown sugar
1 egg
1/2 tsp vanilla extract
1 cup grated carrots
3/4 cup chopped pecans
3/4 cup raisins

Heat oven to 325F. Lightly grease 2 baking sheets. Combine the flour, baking powder and soda, salt and spices. Beat the butter with the sugar until light and fluffy, 2-3 minutes. Beat in the egg and the vanilla. Beat in the flour mixture. Stir in carrots, nuts and raisins. Drop the batter by generous tablespoons onto the greased baking sheets 2" apart. Bake until edges are lightly browned for 20 -25 minutes. Makes about 2 dozen.

-from a cookie exchange

Holiday/Christmas Tree Cookies

Time: 10 – 12 minutes Temp.: 375degrees Yield: 6 dozen

1 cup shortening

¾ cup sugar

1 egg

2 ¼ cups sifted all-purpose flour

1/8 teaspoon salt

¼ teaspoon baking powder

1 teaspoon almond extract

Green food coloring

Cream shortening, adding sugar gradually. Add unbeaten egg, sifted dry ingredients, flavoring, and a few drops of coloring. Mix Well. Fill cookie press. Form cookies on ungreased cookie sheets, using the tree or holiday plate. Decorate with tiny candies or sprinkles.

- from a cookie exchange