Pecan Crisps Cookies Recipe
Amount Measure Ingredient -- Preparation Method
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2 cups sugar
3/4 cup very finely chopped pecans
1/3 cup butter or margarine -- softened
1 teaspoon vanilla
2 eggs
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
Heat oven to 375º. Mix sugar and pecans in large bowl; reserve 3/4 cup. Beat butter, vanilla and eggs into remaining sugar mixture with electric mixer on low speed, or mix with spoon. Stir in flour, baking powder and salt.
Roll dough into rectangle, 18 × 13 inches, on lightly floured surface.
Sprinkle with reserved sugar mixture. Press sugar mixture into dough with rolling pin. Cut dough diagonally every 2 inches in both directions with pastry wheel or knife to form diamonds. Place about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Immediately remove from cookie sheet to wire rack.
Pecan Pie Squares
Amount Measure Ingredient -- Preparation Method
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3 cups all-purpose flour
3/4 cup butter or margarine -- softened
1/3 cup sugar
1/2 teaspoon salt
Pecan Filling -- (recipe follows)
PECAN FILLING
4 eggs -- slightly beaten
1 1/2 cups sugar
1 1/2 cups corn syrup
3 tablespoons butter or margarine -- melted
1 1/2 teaspoons vanilla
2 1/2 cups chopped pecans
Heat oven to 350º. Grease jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Beat flour, butter, sugar and salt in large bowl with electric mixer on low speed until crumbly (mixture will be dry). Press firmly in pan. Bake about 20 minutes or until light golden brown.
Pour Filling over baked layer; spread evenly. Bake about 25 minutes or
until filling is set. Cool completely. Cut into 10 rows by 6 rows.
PECAN FILLING:
Mix all ingredients except pecans in large bowl until well blended. Stir
in pecans.
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