Pecan Valley Pecans

1. In a large bowl with an electric mixer on medium speed, beat the butter and sugar until fluffy. Add the eggs, molasses and maple extract; beat well. Add the flour and baking soda; mix well. Stir in the oats and chopped pecans; mix well. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
2. Preheat oven to 350ºF; lightly grease cookie sheets.
3. Shape the dough into 1-inch balls; place 3 inches apart on the prepared cookie sheets. Press a pecan half in the center of each ball.
4. Bake in a preheated oven for 10 to 12 minutes, or until a deep golden brown. Immediately remove to wire racks to cool

1. Preheat oven to 350ºF.
2. Mix butter, shortening, and peanut butter until soft and fluffy. Stir in sugars, egg, and vanilla; stir in dry ingredients; fold in pecans and chocolate pieces.
3. Drop by teaspoons on ungreased cookie sheets about 2-inches apart.
4. Bake in a preheated oven for 8 to 10 minutes, or until edges of cookies are lightly browned. Cool cookies for 5 minutes on cookie sheet before removing them and cooling them on a rack.

1. Preheat oven to 350ºF.
2. In mixing bowl, cream brown sugar and butter until smooth. Blend in milk, vanilla and egg. Stir flour, soda and salt together. Add flour mix together to creamed mix; blend to make a smooth dough. Add pecans.
3. Spoon by rounded spoonfuls onto lightly greased cookie sheets.
4. Bake in preheated oven for 10 to 12 minutes or until lightly golden. Remove from cookie sheets immediately. Cool on racks.

1. Preheat oven to 300ºF.
2. Combine flour, baking powder, pecans, brown sugar and salt; toss with dates.
3. Stir in vanilla and eggs and turn into greased 9-inch-by-9-inch baking pan.
4. Bake in a preheated oven for 1 hour. When completely cool, dust with powdered sugar.

1. Preheat oven to 375ºF.
2. Place oatmeal, cereal and pecans in a bowl and mix lightly. Set aside.
3. Cream margarine and sugars together at medium speed until light and fluffy. Add eggs whites vanilla and water, and mix at medium speed for 1 minute, scraping down the bowl before and after adding egg whites, vanilla and water.
4. Stir flour, baking powder, baking soda and salt together, add to creamy mixture, and mix at medium speed only until oatmeal is blended into dough.
5. Drop by 1½ tablespoonfuls onto a cookie sheet that have been sprayed with Pam spray or lined with aluminum foil.
6. Bake in preheated oven for about 12 minutes; then remove cookies to a wire rack and cool to room temperature.

1. Preheat oven to 300ºF.
2. In a mixing bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans.
3. Roll dough into 1-inch balls. Place on ungreased baking sheets and flatten with fingers.
4. Bake in preheated oven for 20 to 25 minutes. Cool on a wire rack.
5. When cool, dust with powdered sugar .

1. Preheat oven to 350ºF.
2. Mix together flour, salt, and chilled butter in food processor until mixture resembles coarse meal. Add ice water by tablespoon. And process just until a dough ball begins to form. Wrap dough and chill until firm.
3. Roll dough out on floured board into a 10-inch-by-10-inch square. Fold dough in half and then into quarters and place in an 8-inch square baking pan. Unfold dough and press into corners and up sides of pan and chill 15 minutes.
4. Melt butter in medium saucepan over medium heat and remove from heat. Stir in sugar and corn syrup and mix until smooth. Add almond and vanilla extracts. Add eggs and beat with a spoon until well blended. Fold in toasted pecans and pour filling into crust lined pan.
5. Place pan in center of in preheated oven.
6. Bake in a preheated oven for 50 to 60 minutes or until filling is set. Cool on wire rack cut into small squares and top each with a pecan half.