Best 3 Pecan Cardamom Bar Cookies Recipes

CARAMEL PECAN COOKIES

Steps:

• In a large bowl, cream together the butter, 1 cup white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the sugar mixture until well blended. Stir in 1/2 cup of the pecans. Cover, and refrigerate dough for 1 hour, or until firm.
• Preheat oven to 375 degrees F (190 degrees C). In a shallow bowl, combine the remaining 1/2 cup pecans and 1 tablespoon of sugar; set aside.
• Press 1 tablespoon of cookie dough around each chocolate coated caramel, forming a ball. Dip one side of each ball into the pecan mixture; and place pecan side up, 2 inches apart on ungreased baking sheets.
• Bake for 8 minutes in the preheated oven (the cookies will look soft). Cool on the pans for one minute before removing to wire racks to cool completely.

BARBARA'S CARDAMOM COOKIES

Steps:

• Cream 1 cup butter and the granulated and brown sugars until fluffy.
• Add the egg yolk and 1 teaspoon vanilla, mix well.
• Stir in the flour, cardamom and salt.
• Spread in an ungreased 10 x 15" baking pan.
• Beat the egg white until bubbly but not forming peaks.
• Brush the dough with the egg white and sprinkle with the chopped nuts.
• Bake at 275°F for 1 hour.
• In a saucepan, melt the 1 1/2 Tablespoon butter until it browns slightly, remove from heat.
• Beat in 1 cup confectioner's sugar and the 1/2 teaspoon vanilla.
• Add enough milk to make a"drizzling" consistency.
• Drizzle on baked dough.
• Cut into bars.

PECAN SHORTBREAD

Steps:

• Heat oven to 325 degrees. Put butter, sugar, vanilla and cardamom in the bowl of a stand mixer fitted with the paddle attachment. Mix at medium speed until light and fluffy, about 5 minutes, scraping the bowl occasionally.
• Carefully add flour and pecans, and mix a few minutes more, at low speed at first, then medium, until dough comes together. Remove dough and knead for 1 minute. Press dough into a 9-inch square cake pan. (Alternatively, press into a 9-inch fluted French tart pan with a removable bottom.)
• Bake until golden brown, about 45 minutes. Let cool and cut into squares, bars or wedges with a serrated knife while still slightly warm. Store in a tin until needed. To serve, arrange on a plate and dust with confectioners' sugar.