Share Your Favorite Cookie Recipes

We’re looking for the best cookie recipes form your collection. All recipes must be original and the ingredients must include pecans. Each entry must be as a separate e-mail (no attachments please). Include a complete list of ingredients, with the exact quantities in the order they are used. Specific directions (in paragraph form) should include cookware size (example: 10-inch pie pan), cooking time and temperature, and number of servings. By submitting your recipe, you grant us the right to edit and publish the recipe.

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Anise and Pecan Biscotti

1⅔ cups bread flour
2 cups cake flour
2 cups Pecan Valley Pecan Pieces
½ teaspoon baking powder
¼ teaspoon baking soda
1 tablespoon anise seeds
½ cup unsalted butter
3 eggs
1⅓ cups granulated sugar
2 teaspoons lemon zest
2 teaspoons orange zest
½ teaspoon anise extract
8 ounces bittersweet or semisweet chocolate; optional

1. Preheat oven to 375ºF.
2. Blend bread and cake flours, pecans, baking powder, baking soda and anise seeds in bowl.
3. Melt butter and set aside to cool.
4. In a large mixing bowl beat 2 eggs, 1 additional egg yolk and sugar until smooth. Reserve the remaining egg white. Stir in zests and anise. Add butter and mix until smooth. Add dry ingredients and mix to smooth dough.
5. Roll dough into two 14-inch logs and place on baking sheet lined with parchment paper. Press tops of logs to flatten slightly. Brush with reserved egg white.
6. Bake in a preheated oven for about 30 minutes until logs are light brown, but still give slightly when tops are pressed.
7. Remove pan from oven and reduce temperature to 325ºF.
8. While logs are still warm, cut diagonally into ½-inch slices. Return slices to baking sheet, placing on sides and then return to oven.
9. Bake in a preheated oven for about 15 minutes until cookies are lightly brown. Remove from oven and cool on wire racks.
10. Cut chocolate into ½-inch chunks. Place two-thirds in stainless steel bowl, spreading in even layer over bottom and up sides of bowl. Cover bowl with plastic wrap. Fill medium saucepan one-third full of water. Bring water to simmer over high heat. Remove pan from heat and set bowl of chocolate over top. Let stand until 80% of the chocolate has melted. Do not let temperature of chocolate drop below 88ºF on candy thermometer. If so, place bowl over saucepan of warm water and continue stirring. Stir until chocolate is smooth and glossy. Have clean sheet of waxed paper nearby.
11. Dip half of each cookie in chocolate. As cookie is removed, scrape top and bottom against side of bowl to remove excess chocolate. Set cookies on waxed paper until chocolate sets, about 3 hours or put into freezer for about 20 minutes.

Apricot Pecan Bars

2 cups unsalted butter
1 cup granulated sugar
4 cups all-purpose flour
2⅔ cups apricots; dried
1⅓ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon sea salt
4 cups brown sugar; firmly packed
8 large eggs
2 cups Pecan Valley Pecan Pieces
2 teaspoons pure vanilla extract
1 cup powdered sugar

1. Preheat oven to 350ºF.
2. In a large mixing bowl cream butter and sugar. Stir in flour until crumbly. Pack into a 12-inch-by-18 pan.
3. Bake in a preheated oven for 25 minutes or until lightly browned.
4. Cook apricots in small amount of water until softened, drain and process until pureed in food processor.
5. In a large mixing bowl beat brown sugar and eggs together until well-blended. Add dry ingredients and mix until blended.
6. Add vanilla, apricots and nuts and mix until blended. Spread over baked layer.
7. Bake in a preheated oven for 25 to 30 minutes until golden. Cool and sprinkle with powdered sugar. Cut into pieces approximately 1½-inch by ¾-inch.

Bittersweet Chocolate Pecan Squares

1 cup all-purpose flour
1 stick unsalted butter (plus 2 tablespoons); cut-up and softened
3 tablespoons brown sugar; firmly packed
1½ teaspoons pure vanilla extract
½ cup heavy cream
3 ounces bittersweet or semisweet chocolate; cut-up
1 egg
1 teaspoon instant espresso powder
⅓ cup granulated sugar
1½ tablespoon cornstarch
1 cup Pecan Valley Pecan Pieces
Powdered sugar

1. Preheat oven to 375ºF.
2. In a food processor, combine flour, 1 stick butter and brown sugar. Process until blended. Add vanilla and process until dough clings together in a ball. Press evenly into bottom of an ungreased 8-inch square baking pan. Refrigerate while preparing topping.
3. In a medium saucepan, combine cream, chocolate and remaining 2 tablespoons butter. Heat over low heat, stirring occasionally, until chocolate melts and mixture is smooth.
4. Remove from heat; let cool slightly.
5. With wire whisk, beat in egg, espresso powder, granulated sugar and cornstarch until well blended. Stir in pecans. Pour chocolate mixture over chilled crust.
6. Bake in a preheated oven for 20 to 25 minutes, or until set. Let cool in pan.
7. Cut into 25 squares. Sift powdered sugar over top. Store in refrigerator.

Butterscotch Cookies

1 18.25-ounce package yellow cake mix
2 large eggs
1 stick unsalted butter, melted
¼ cup dark-brown sugar; firmly packed
1 tablespoon cocoa powder
1 cup butterscotch chips
½ cup Pecan Valley Pecan Pieces

1. Heat oven to 350°. Line 2 large baking sheets with nonstick foil.
2. In a large mixing bowl combine cake mix, eggs, butter, brown sugar and cocoa powder.
3. Stir to combine. Fold in butterscotch chips and pecans.
4. Drop by level tablespoonfuls onto nonstick foil.
5. Bake in a preheated oven for 14 minutes.
6. Cool 2 minutes on sheets on wire rack, then transfer cookies to racks to cool completely.
7. Repeat with remaining dough.

Makes about 3½ dozen cookies.

Canadian Maple Pecan Cookies

2 cups maple syrup
3 egg whites; stiffly beaten
1 tablespoon sherry
½ cup powdered sugar
2 cups Pecan Valley Pecan Pieces

1. Preheat oven to 325ºF.
2. In a large mixing bowl beat egg whites until they are stiff.
3. In a 3-quart saucepan boil maple syrup for 10 minutes and pour over stiffly beaten egg whites. Stir until thick over hot water; add sherry and powdered sugar. Stir in chopped pecans.
4. Force through pastry tube onto lightly buttered and floured cookie sheet.
5. Bake in a preheated oven for 15 minutes.

Makes 5 dozen 1-inch cookies

Cinnamon Pecan Biscotti

2 cups all-purpose flour
1 cup plus 2 tablespoons granulated sugar; divided
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon sea salt
3 eggs; divided
1 egg yolk
1 teaspoon pure vanilla extract
1 tablespoon orange zest
1½ cups Pecan Valley Pecan Pieces; toasted
¼ teaspoon ground cinnamon
1 teaspoon water

1. Preheat oven to 300ºF. Grease and flour baking sheet.
2. Using an electric mixer with a dough hook attachment, combine flour, 1 cup sugar, baking soda and powder, and salt in a large bowl until blended.
3. In a small bowl, whisk 2 eggs, 1 egg yolk, vanilla and orange zest. Add egg mix to flour mix; continue beating until a soft dough forms.
4. Turn onto a lightly floured surface. Add pecans and knead 3 minutes or until pecans are evenly distributed.
5. Divide dough in half. On baking sheet, shape each piece of dough into a 2½-inch-by-10-inch loaf, flouring hands as necessary. Allow 3 inches between loaves on a baking sheet.
6. In a small bowl, combine remaining 2 tablespoons sugar and cinnamon.
7. In another small bowl, beat remaining egg and water. Brush loaves with egg mixture; sprinkle with sugar and cinnamon mix.
8. Bake in a preheated oven for 45 to 50 minutes or until loaves are lightly browned.
9. Cool 10 minutes on baking sheet. Cut loaves diagonally into ½ inch slices. Lay cut cookies flat on a baking sheet.
10. Bake in a preheated oven for 15 minutes, turn cookies over, and bake 15 minutes longer.
11. Transfer cookies to wire rack to cool completely. Store in an airtight container.

Makes about 2½ dozen biscotti

Double Chocolate Pecan Biscotti

2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon sea salt
6 tablespoons unsalted butter; softened
1 cup granulated sugar
2 large eggs
1 cup Pecan Valley Pecan Pieces
¾ cups semisweet chocolate chips
1 tablespoon powdered sugar

1. Preheat oven to 350ºF.
2. Butter and flour a large baking sheet.
3. In a bowl, whisk together flour, cocoa powder, baking soda and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in pecans and chocolate chips.
4. On prepared baking sheet with floured hands, form dough into two slightly flattened logs, each 12-inches long and 2-inches wide, and sprinkle with powdered sugar.
5. Bake logs in a preheated oven for 35 minutes, or until slightly firm to the touch.
6. Cool biscotti on baking sheet 5 minutes. On a cutting board, cut biscotti diagonally into ¾-inch slices.
7. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes.
8. Cool biscotti on a rack. Biscotti keep in air-tight containers 1 week and, frozen, 1 month.

Frosted Pumpkin-Pecan Cookies

½ cup unsalted butter; softened
1½ cups brown sugar; firmly packed
2 eggs
1 cup pumpkin; cooked; mashed
½ teaspoon lemon extract
½ teaspoon pure vanilla extract
2½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon sea salt
2 teaspoons pumpkin pie spice
1 cup Pecan Valley Pecan Pieces
Maple Frosting

1. Preheat oven to 375ºF.
2. In a large mixing bowl, cream butter, gradually add brown sugar, beating well at medium speed of an electric mixer.
3. Add eggs, one at a time, beating after each addition. Stir in pumpkin and flavorings.
4. In another bowl, combine flour, baking powder, salt and pumpkin pie spice. Gradually add to creamed mixture, mixing well. Stir in pecans. Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets.
5. Bake in a preheated oven for 12 minutes. Cool on wire racks.
6. Frost with maple frosting.

Maple Frosting
¼ cup unsalted butter; softened
2¼ cups powdered sugar; sifted
2 tablespoons milk
¾ teaspoons maple extract

1. In a large mixing bowl, cream butter, gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer.
2. Add remaining sugar alternately with milk, beating until smooth enough to spread. Add maple extract and beat well

Maple Pecan Cookies

¾ cups Butter Flavor Crisco
1¼ cups light brown sugar; firmly packed
1 egg
⅓ cup milk
1½ teaspoons pure vanilla extract
½ teaspoon maple flavoring
3 cups quick cook oats
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon sea salt
¼ teaspoon cinnamon
1 cup Pecan Valley Pecan Pieces
Maple Frosting
30 Pecan Valley Pecan Halves

1. Preheat oven to 375ºF.
2. Grease baking sheets with Butter-Flavor Crisco.
3. In a large mixing bowl, combine Crisco, light brown sugar, egg, milk, vanilla and maple flavoring in a large bowl. Beat at medium speed of electric mixer until well blended.
4. In another bowl, combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended.
5. Stir in nuts.
6. Drop by rounded tablespoons of dough 2 inch apart on prepared cookie sheets.
7. Bake in a preheated oven for 10 to 12 minutes or until lightly browned.
8. Cool 2 minutes on baking sheet.
9. Remove to kitchen counter.
10. Frost top with frosting mixture and garnish with a pecan half.

Maple Frosting
1 can vanilla cake frosting
Maple flavoring to taste

Mix vanilla frosting with maple flavoring to your desired taste.

Mocha Pecan Christmas Cookies

2 cups semisweet chocolate chips; divided
2 tablespoons instant coffee powder
2 teaspoons boiling water
1 cup all purpose flour
¾ teaspoons baking soda
½ teaspoon sea salt
½ cup unsalted butter; softened
½ cup granulated sugar
½ cup brown sugar; firmly packed
1 egg
½ cup Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF.
2. Melt ½ cup chocolate chips over hot water or in microwave. Stir until smooth; cool to room temperature.
3. In small cup, dissolve coffee in boiling water; set aide.
4. Combine flour, soda and salt; set aside.
5. In large bowl, combine butter, sugars and coffee; beat until creamy.
6. Add egg and melted chocolate; mix well.
7. Gradually add flour mixture.
8. Stir in remaining 1½ cups chocolate chips and pecans.
9. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
10. Bake in a preheated oven for 10 to 12 minutes.
11. Let stand 2 to 3 minutes before removing from cookie sheets; cool completely.

Yield: about 24 3-inch cookies.

Oatmeal Cookies with Raisins and Pecans

⅔ cups unsalted butter; softened
⅔ cups granulated sugar
½ cup dark brown sugar; firmly packed
1 large egg
1 teaspoon vanilla
¾ cups all-purpose flour
1¼ cups quick oatmeal; raw
1 cup raisins
1 cup Pecan Valley Pecan Pieces

1. Preheat oven to 325ºF.
2. Lightly grease two 17-inch-by-14 inch cookies sheets.
3. In a large bowl of electric mixer, beat butter, sugars, egg and vanilla at medium-high speed until fluffy.
4. Reduce mixer speed to low, add flour and oatmeal, increase mixer speed gradually and beat just until blended.
5. Stir in raisins and nuts.
6. Drop heaping tablespoonfuls of dough 2½ inches apart onto prepared sheets.
7. Bake 1 sheet at a time in a preheated oven for 17 minutes or until edges of cookies are lightly browned and tops look dry.
8. Cool on sheet on wire rack 5 minutes. Remove to rack to cool completely.

Pecan and Chocolate Tassies

Nonstick cooking spray
1 cup all-purpose flour
1 dash sea salt
½ cup unsalted butter; chilled and cut into small pieces
3 ounces light cream cheese; chill cut in small pieces
For filling:
¾ cups Pecan Valley Pecan Pieces
½ cup granulated sugar
1 ounces semisweet chocolate; chopped
1 large egg plus 1 egg white; lightly beaten together
For garnish:
½ cup whipping cream
2½ teaspoons light brown sugar
2½ teaspoons dark rum

1. Coat 2 mini muffin tins (1¾ inches in diameter, with 12 molds each) with nonstick cooking spray; set aside.
2. Place flour and salt in bowl of food processor fitted with metal blade. Add butter and cream cheese; process for several seconds, pulsing machine on and off, until mixture resembles rolled oats
3. Place mixture on lightly floured work surface; gather together a small amount to form into ball. To ensure even blending of fat and flour, smear ball of dough onto work surface with heel of hand.
4. Repeat technique with remaining mixture.
5. Gather dough into single mass and flatten into disk. Wrap in plastic wrap; refrigerate at least 30 minutes.
6. When ready to bake, preheat oven to 350ºF.
7. Divide dough into 24 pieces. Place each piece into muffin mold, pressing dough firmly onto bottom and sides to form tart shells.
8. In a small mixing bowl, mix nuts, sugar, chocolate and eggs together.
9. Divide mixture among prepared tart shells.
10. Bake tarts in a preheated oven for 20 to 25 minutes until crusts are golden.
11. Remove from oven. Let cool 5 minutes, then un-mold.
12. Tarts can be made 1 day ahead and can be served warm or cool. Keep in airtight container at room temperature.
13. When ready to serve, whip cream until soft peaks form. Gradually beat in brown sugar. Stir in rum. Whip until firm peaks form. Transfer to serving bowl.
14. Arrange tarts on serving plate along with bowl of whipped cream.

Yield: 24 tarts.

Pecan Valley Crescents

Legend has it that bakers started making pastry in the form of crescents following the Turkish siege of Vienna in 1683.

1¾ cups all-purpose flour
⅓ cup granulated sugar
1¼ cups Pecan Valley Pecan Meal
2 egg yolks
1 cup unsalted butter
Powdered sugar

1. Preheat oven to 350ºF.
2. In large bowl, mix flour, sugar and pecan meal.
3. Make a little well in the flour mixture and add the egg yolks.
4. Cut butter into small pieces and add to the flour mixture. Knead thoroughly and shape into a ball. Add flour, if needed, to prevent the dough from sticking to the bowl.
5. Cut the ball in 4 parts and shape each part in a roll about inch thick.
6. Cut ¼-inch pieces and form small crescents in the palm of your hand.
7. Place crescents on a greased baking sheet.
8. Bake in a preheated oven for about 9 to 10 minutes, until light brown.
9. While still warm, roll the crescents in the powdered sugar be careful, they break very easily, then place them on a board to cool.
10. Store in a cookie tin. The flavor actually improves with time.

Yield: About 3 dozen