Pecan Valley Pecans

1. In a medium bowl combine flour, soda, cinnamon and finely ground pecans. For extra flavor, sauté pecans in 1 tablespoon butter until slightly browned. Mix ingredients well with a wire whisk and set aside.
2. In a medium bowl cream butter and sugar with an electric mixer until mixture forms a grainy paste. Add syrup and egg and beat until slightly thickened. Add the flour mixture and blend at low speed just until combined. Place dough in plastic bag and refrigerate until firm, about 1 hour.
3. Preheat oven to 300ºF.
4. Remove dough from refrigerator and shape into 1-inch balls. Place cookies on ungreased cookie sheets 1 inch apart.
5. Bake in a preheated oven for 17 to 18 minutes or until cookie bottoms are golden brown. Immediately transfer to a cool, flat surface.

1. Cream butter. Add egg; beat well. Add orange rind, juice, sifted dry ingredients and pecans. Mix well.
2. Shape into a roll (or rolls), wrap in waxed paper and place in refrigerator for several hours, or overnight.
3. Preheat oven to 400ºF.
4. With a sharp knife, slice thin, and place on greased cookie sheets.
5. Bake in preheated oven about 8 to 10 minutes

Makes about 4 dozen

1. Preheat oven to 350ºF.
2. In mixing bowl, combine 1 cup flour with the 2 tablespoons brown sugar and butter until the mix resembles coarse crumbs. Pat onto bottom of 10-inch-by-7-inch pan or a 9-inch square pan.
3. Bake in preheated oven for 10 to 12 minutes until golden. Sprinkle with Brickle bits.
4. In mixing bowl, beat the eggs with the ¾ cups brown sugar, pecans, coconut, 3 tablespoons flour and baking powder. Pour mix evenly over the Brickle chips in pan.
5. Reduce oven temperature to 325ºF.
6. Continue baking for 25 to 30 minutes, just until topping is golden. Immediately after removing from oven, sprinkle chocolate chips over top. Allow chips to melt. Spread over bars. Chocolate will not cover bars completely. Cool. Cut into bars.

1. Preheat oven to 350ºF.
2. In a large mixing bowl mix flour, margarine and ¼ cup brown sugar; press in ungreased baking pan, 8-inch-by-8-inch-by-2-inch.
3. Bake in preheated oven for 10 minutes
4. In small mixer bowl beat cheese, brown sugar, egg, milk and vanilla for 30 seconds on low speed except pecans, scraping bowl constantly. Beat for 1 minute on medium speed, scraping bowl occasionally. Spread over baked layer; sprinkle with pecans.
5. Continue baking for about 25 minutes until edges are light brown. Cool; refrigerate at least 2 hours. Cut into 1¼-inches squares. Store in refrigerator.

Makes about 3 dozen squares

1. Preheat oven to 350ºF.
2. In a small bowl mix together the flour and brown sugar to make the dough. With fingers, work in softened butter until dough begins to hold together. Press into bottom of 9-inch square pan.
3. Bake in a preheated oven for 12 to 15 minutes until firm.
4. In another bowl, lightly beat eggs, corn syrup, melted butter, vanilla, pecans and salt. Pour over baked crust.
5. Continue baking for 25 minutes or until edges are light brown.
6. Cool and cut into bars.