Share Your Favorite Cookie or Candy Recipes

We’re looking for the best cookie or candy 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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Apple-Pecan Cake Bars

2 cups whole-wheat flour
1 cup granulated sugar
¼ cup wheat germ; toasted
1 cup brown sugar; firmly packed
1 teaspoon cinnamon
1 cup Pecan Valley Pecan Pieces
1 teaspoon sea salt
2 egg; beaten
½ teaspoon freshly grated nutmeg
1 teaspoon pure vanilla extract
4 cups apple; diced
½ cup oil
2 teaspoons baking soda

1. Preheat oven to 350ºF.
2. Sift together whole-wheat flour, wheat germ, baking soda, cinnamon, salt and nutmeg. Set aside.
3. In large bowl, combine peeled and diced apples, sugars, oil, pecans, eggs and vanilla. Add flour to mixture. Stir gently. Blend well. Turn into 2-inch deep pan.
4. Bake in a preheated oven for 50 minutes or until cake pulls from side of pan. Cool in pan or rack.
5. If desired, sprinkle with powdered sugar.
6. Cut into 12 bars.

Buttermilk Pecan Hermits

1 cup shortening or unsalted butter
2 cups brown sugar; firmly packed
2 eggs
3½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon sea salt
2 teaspoons cinnamon
1 teaspoon freshly grated nutmeg
½ cup buttermilk
1 cup Pecan Valley Pecan Pieces
2 cups raisins
1 cup chopped dates
Pecan Valley Pecan Halves

1. Preheat oven to 350ºF.
2. In a large bowl, blend together shortening or butter and brown sugar. Beat in eggs.
3. Stir in flour, baking powder, baking soda and salt. Add spices.
4. Stir in buttermilk, and then add pecans, raisins and dates. Stir well. Drop by teaspoonfuls onto a greased cookie sheet. Top each cookie with a whole pecan.
5. Bake in a preheated oven for 12 to 15 minutes. Remove to a wire rack to cool.

Chocolate Coconut Pecan Cookies

1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon sea salt
½ cup unsalted butter; softened
1 cup granulated sugar
2 large eggs
½ teaspoon pure vanilla extract
2 ounces unsweetened chocolate; melted
1 cup flaked coconut
½ cup Pecan Valley Pecan Pieces
¾ cups chocolate chips
2 tablespoons unsalted butter; softened

1. Preheat oven to 350ºF. Line cookie sheets with parchment paper or grease them.
2. On piece of waxed paper, combine flour, baking powder and salt.
3. In large bowl, cream butter with an electric mixer, add sugar and beat until fluffy. Beat in eggs and vanilla, and then add melted chocolate and beat well. Add flour mixture, mixing until smooth, then stir in the coconut, chopped pecans, and chocolate chips.
4. Drop dough from a teaspoon onto prepared cookie sheets, leaving about 2 inches between each cookie. Press pecan half on top of each cookie.
5. Bake on rack in middle of in preheated oven for 10 to 13 minutes or until set. Transfer cookies to wire racks to cool. Store in airtight containers for up to 1 week or in the freezer for up to 2 months.

Double Chocolate Fudgey Brownies with Pecans

4 squares unsweetened chocolate
¾ cups unsalted butter
1¾ cups granulated sugar
3 eggs
1 cup all-purpose flour
1 teaspoon pure vanilla extract
1 cup Pecan Valley Pecan Pieces
1 cup semisweet chocolate chips

1. Preheat oven to 325ºF.
2. Line a 13-inch-inch-by-9-inch glass pan with a double layer of tin foil. Extend the foil ends a couple of inches over the shorter side of the pan. Grease the tin foil with butter.
3. Place chocolate in a 1½-quart microwave-safe bowl. Microwave on MEDIUM (50%) 2 minutes; stir. Microwave on medium 30 seconds to 1 minute longer, or until chocolate can be stirred smooth and is glossy, stirring twice.
4. Mix in sugar; blend well. Allow to cool a bit.
5. Add the three eggs; beat in well. Now add the flour, blending it in well. Add the nuts. Pour batter into the prepared baking dish. Sprinkle the chocolate chips evenly over the batter.
6. Bake in a preheated oven for 30 minutes or until toothpick inserted in center comes out clean. Don’t overcook this. Remove from oven.
7. Allow to cool before cutting. Cut into portions which meet with your discretion. This is a dense, chewy, fudgey type brownie.

Hungarian Pecan Cookies

4¾ cups unsifted all-purpose flour
2 cups unsalted butter
4 large egg yolks; slightly beaten
1 cup sour cream
1¼ pounds Pecan Valley Pecan Meal
1 cup granulated sugar
½ cup milk
1 tablespoon almond extract
glaze
1 large egg; beaten
Powdered sugar

1. In a large bowl, place the flour and the butter. Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse crumbs.
2. Add the egg yolks and sour cream; stir with a fork until combined. Turn the dough out onto a lightly floured board or pastry cloth. Knead the dough with your hands until it is smooth and can be shaped into a ball. If dough is too sticky, knead in more flour. If desired, wrap dough in plastic wrap and refrigerate.
3. In a medium-sized bowl, place the pecan meal, granulated sugar, milk and almond extract. Using a wooden spoon, stir in pecan mixture until ingredients are thoroughly combined.
4. Preheat oven to 400ºF. Grease baking sheets with solid vegetable shortening.
5. Divide the dough into quarters; wrap three of the quarters separately in plastic wrap and set aside. On a lightly floured surface, roll out the remaining quarter of the dough to a 15-inch-by-12-inch rectangle that is ⅛-inch thick. Using a pastry wheel, cut the rectangle of dough into 3-inch squares. Place a heaping teaspoons of the pecan filling in the center of each square; bring one corner of the dough over the filling to the opposite corner; pinch edges together. Place kifli on baking sheets; brush with the beaten egg.
6. Bake in a preheated oven for 10 minutes or until cookies are golden brown.
7. Remove from the baking sheet.
8. Fill the bottom of a pie place with powdered sugar. Roll kifli in the sugar. Let cool on wire racks.
9. Repeat steps with the remaining three quarters of dough.

Mocha-Pecan Cookies

½ cup unsalted butter
¾ cups granulated sugar
¼ cup brown sugar; firmly packed
1 egg
1½ cups all-purpose flour
2 tablespoons instant coffee powder no crystals
1 teaspoon baking powder
½ teaspoon sea salt
½ teaspoon cinnamon
2 teaspoons pure vanilla extract
1 cup Pecan Valley Pecan Pieces
12 ounces semi-sweet chocolate chips

1. Preheat oven to 350ºF.
2. In a large mixing bowl cream butter. Add both sugars and beat well.
3. Add egg and mix well.
4. Add flour, coffee powder, baking powder, salt, cinnamon, vanilla and ½ cup pecans. Mix well.
5. Wrap dough in wax paper and chill thoroughly in refrigerator (at least two hours).
6. Remove dough from refrigerator. Using rounded teaspoonfuls of dough, shape into balls using palms of hands and place 2 inch apart on an ungreased cookie sheet.
7. Bake in a preheated oven for 12 to 15 minutes.
8. Remove cookie sheet from oven and working quickly place 3 to 4 chocolate chips in the center of each hot cookie. When chocolate has softened, spread over top and sprinkle with balance of pecans.
9. Remove to wire rack and cool.

Pecan Almond Biscotti

1¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
⅛ teaspoon sea salt
1½ teaspoons freshly ground black pepper
½ cup unsalted butter
1 cup granulated sugar
2 large eggs
1 orange; zest
1 lemon; zest
1½ teaspoons pure vanilla extract
¼ teaspoon almond extract
1½ cups Pecan Valley Pecan Pieces; toasted

1. Preheat oven to 350ºF.
2. Sift together the flour, baking soda, baking powder, salt and pepper.
3. In a large bowl mix together the butter and sugar until light and fluffy.
4. Add the eggs, beating them in one at a time.
5. Add the orange and lemon zests and the vanilla and almond extracts.
6. Fold in the sifted dry ingredients and nuts, being careful not to over mix.
7. Shape the dough into a flattish log approximately 3-inch wide and a length that comfortably fits your baking sheet. If necessary, make 2 logs. Lay the logs on a greased cookie sheet.
8. Bake in a preheated oven for approximately 20 minutes.
9. Remove from the oven and let cool.
10. Using a serrated bread knife, cut the log or logs crosswise into ¾-inch wide pieces.
11. Lay the cookies cut side down on a greased cookie sheet and continue baking 350ºF until golden brown, about 15 minutes.
12. Remove from oven and let cool. Store in tins.

Makes 24 cookies

Pecan Chocolate Rum Balls

1 cup Pecan Valley Pecan Meal
2 cups grated German’s Sweet or Bittersweet Chocolate
1½ cups sifted powdered sugar
4 tablespoons rum
Cocoa powder

1. In a large mixing bowl, combine nuts, sugar and chocolate. Moisten with rum to form a stiff dough.
2. Form into small balls and roll in cocoa to coat.

Note: This recipe is not only simple, it’s flexible. It can be made with other kinds of liquor. Amaretto, sherry and Southern Comfort work well. Coatings: pecan meal, finely grated coconut, etc. always comes out tasting great. Adding small chunks of nut for texture is also effective.

Pecan Valley Divinity

2 cups granulated sugar
½ cup white corn syrup
½ cup water
⅛ teaspoon sea salt
2 egg whites
1 teaspoon pure vanilla extract
1 cup Pecan Valley Pecan Pieces

1. In 3-quart saucepan mix sugar, corn syrup, water and salt. Heat slowly until sugar is dissolved; then boil gently, without stirring to 240ºF on a candy thermometer (firm ball stage).
2. While syrup is boiling, beat egg whites until stiff. Beating constantly, slowly pour about ⅓ of the hot syrup over egg whites.
3. Put remaining syrup back to cook to 265ºF (hard ball stage) gradually beat this syrup into egg whites: add vanilla and continue beating until mixture will hold its shape. (If weather is damp and candy refuses to hold its shape, beat in one teaspoons of powdered sugar at this stage.) Add pecans.
4. Drop from teaspoons onto waxed paper; or pour into a buttered 9-inch square pan and cut into squares when cool.

Makes about 1½ pounds of candy

San Saba Pecan Penuche

⅔ cups unsalted butter
1 cup brown sugar; firmly packed
14 ounces sweetened condensed milk
1½ teaspoons pure vanilla extract
1½ cups Pecan Valley Pecan Pieces; toasted

1. Place butter in a 2-quart glass measure. Microwave on high one minute.
2. Blend in brown sugar and condensed milk. Stirring every 2 minutes, micro wave on high 8 to 9 minutes or until mixture is a medium-caramel color.
3. Stir in vanilla and beat with a wooden spoon 2 to 3 minutes.
4. Fold in pecans. Pour into buttered 8-inch square dish. Cool to lukewarm; then refrigerates until set. Cut into squares.

Makes 36 pieces

Jon Stewart’s Chocolate-Pecan Fudge

1 pounds bittersweet chocolate; coarsely chopped
1 cup Pecan Valley Pecan Pieces
1 14-ounce can sweetened condensed milk
1 teaspoon pure vanilla extract
⅛ teaspoon sea salt

1. Line 8-inch-by-8-inch metal baking pan with plastic wrap; smooth out as many wrinkles as possible.
2. In heavy 2-quart saucepan over medium-low heat, heat chocolate and sweetened condensed milk, stirring constantly, until chocolate melts.
3. Stir in pecans, vanilla extract and salt. Spoon chocolate mixture into pan.
4. Refrigerate 3 hours or until firm.
5. To serve, remove fudge from pan. With knife, cut fudge into 6 strips, and then cut each crosswise into 6 pieces.
6. Store in tightly covered container at room temperature.
Makes 36 pieces or about 2½ pounds

Texas Pecan Butter Balls

2 cups flour; sifted
¼ cup granulated sugar
½ teaspoon sea salt
1 cup unsalted butter
2 teaspoons pure vanilla extract
2 cups Pecan Valley Pecan Pieces; finely chopped

1. Preheat oven to 350ºF.
2. Combine flour, sugar and salt. Work in butter and vanilla.
3. Add nuts and mix well.
4. Shape into 1-inch balls.
5. Bake on ungreased cookie sheet in a preheated oven for 10 to 15 minutes.

6. Store in tin box between layers of wax paper