Best 6 Pecan Topped Sugar Cookies Recipes

SUGARED DANISH BUTTER COOKIES WITH PECAN HALVES

Steps:

• Sift the flour and white sugar together in a mixing bowl, and stir in 1 egg and the vanilla extract until well combined. Using a pastry cutter, cut the cold butter into the mixture until it resembles coarse cornmeal. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 20 minutes.
• Divide the dough in half, and roll into two 11-inch-long logs. Wrap one of the logs in waxed paper and then plastic wrap, and refrigerate overnight. Place 3 tablespoons of coarse sugar crystals on a flat plate. Brush the second log with beaten egg, and roll it in the sugar crystals, coating it thickly. Carefully wrap the sugared log in plastic wrap, and refrigerate overnight. (See Cook's Note.)
• Preheat the oven to 400 degrees F (200 degrees C) and line baking sheets with parchment paper.
• Cut the unsugared log of dough into round slices about 1/8-inch thick, and place the rounds onto the prepared baking sheets, about 1/2-inch apart. Top each round with a pecan half. Cut the sugared log of dough into 1/8-inch thick slices, and place them onto prepared baking sheets. Sprinkle each sugared cookie with more coarse sugar crystals, if desired.
• Place one baking sheet of cookies at a time into the preheated oven, and bake until the edges barely turn golden, 4 to 5 minutes. Remove the cookies to wire racks to cool.

POWDERED-SUGAR PECAN COOKIES

Steps:

• Put the pecans in a food processor and pulse until coarsely ground. Add the butter and pulse until combined. Mix in the sugar and vanilla. Add the flour and salt and pulse just to combine. Press the dough into a ball and wrap in plastic. Refrigerate just until firm or make up to 2 days ahead, but let stand at room temperature until pliable but still cold.
• Preheat the oven to 350 degrees. Using about 1 tablespoon of dough for each cookie, roll the dough into balls with your hands. Flatten with the palm of your hand to make mounds 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper. Bake until browned on the bottom, about 12 minutes. Let cool completely. Sift the confectioners' sugar over the cookies.

BUTTER PECAN COOKIES

Steps:

• Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool. , In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball. , Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

PECAN BALLS (CHRISTMAS COOKIES)

Steps:

• Mix ingredients together until well blended.
• Hand form into small balls.
• Bake at 300° up to 15 minutes. (These will not brown).
• While balls are still warm, roll into powdered sugar.

PECAN SUGAR COOKIES

Steps:

• In a large mixing bowl cream together the butter and sugar until light yellow; beat in eggs and vanilla.
• Mix the flour together in a medium size bowl with baking powder and salt; add the flour mixture a third at a time to the creamed mixture blending well after each addition.
• Fold in the chopped pecans and with lightly floured hands divide the dough in thirds and shape into logs about 10 to 12 inches in length.
• Wrap each log in wax paper and refrigerate for 2 hours; slice the rolls of dough ito 1/4 inch slices and place on parchment lined cookie sheets.
• Bake in a 375 degree oven for 8 to 10 minutes or until browned around the edges.
• Remove cookies to cooling rack and allow to cool completely. When cool, melt the dipping chocolate in top of a double boiler and dip the cookies into the melted chocolate, place on wax paper to set.

SWEDISH PECAN-TOPPED DREAM COOKIES

Steps:

• Sift cake flour, salt, and baking powder into a medium bowl.
• Combine butter, sugar, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add dry ingredients and mix thoroughly. Shape dough into a 1-inch diameter log, wrap with plastic wrap, and place in the refrigerator until firm, 1 hour to overnight.
• Preheat the oven to 275 degrees F (135 degrees C). Line 2 cookie sheets with parchment paper.
• Remove dough from the refrigerator and slice into 24 slices. Place on the prepared cookie sheets and press a pecan firmly into each slice.
• Bake in the preheated oven until edges are golden, about 40 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.