Pecan Valley Pecans

1. Preheat oven to 325ºF.
2. Let cream cheese and butter soften at room temp. Blend. Stir in flour. Chill slightly for about an hour.
3. Shape into 24 1-inch balls. Press each into ungreased muffin tins against bottom and sides to form tart crusts. Chill while mixing filling.
4. Beat together egg, sugar, 1 tablespoon butter, vanilla and salt until smooth. Divide half the pecans and place in pastry cups. Add egg mixture. Top with remaining pecans.
5. Bake in preheated oven for 25 minutes until set. Cool and remove from pans.

Makes 32 cookies

1. In a large mixing bowl, combine 1 cup powdered sugar, ¼ cup soft butter and 1 teaspoon vanilla.
2. Beat until smooth and creamy.
3. Spread over cookies before cutting.

1. Preheat oven to 350ºF.
2. Combine flour, 1 cup brown sugar and softened butter in large mixer bowl. Beat at medium speed of electric mixer 2 to 3 minutes or until mixture resembles fine crumbs. Pat mixture evenly onto bottom of ungreased 13-inch-by-9-inch baking pan. Sprinkle pecans evenly over crumb mixture.
3. In small saucepan combine ⅔ cups butter and the remaining ½ brown sugar. Cook and stir over medium heat until entire surface is bubbly. Cook and stir ½ to 1 minute more. Pour into pan, spreading evenly over crust.
4. Bake in preheated oven for 18 to 20 minutes or until entire surface is bubbly. Remove from oven; immediately sprinkle with chocolate pieces. Let stand 2 to 3 minutes to allow chocolate to melt; use knife to swirl chocolate slightly. Cool completely in pan on wire rack. Use sharp knife to cut into 48 bars.

Makes 48 bars

1. Preheat oven to 350ºF.
2. In large bowl, combine flour, sugar and egg; cut in ½ cup margarine until crumbly. Stir in pecans. Reserve 2 cups of crumb mix. Press remainder of crumb mix on bottom of greased 9-inch-by-13 pan.
3. Bake in a preheated oven for 15 minutes.
4. Meanwhile, in heavy saucepan, over low heat, melt caramels with sweetened milk and remaining ¼ cup butter. Pour over prepared crust. Top with reserved crumb mix.
5. Bake in a preheated oven for 20 minutes or until bubbly. Cool.
6. Cut into bars. Store loosely covered at room temperature.

1. Preheat oven to 350ºF. Grease an 8-inch square pan.
2. In a large mixing bowl stir together the egg, brown sugar and vanilla. Quickly stir in flour, baking soda and salt. Add pecans. Spread in pan.
3. Bake in a preheated oven for 18 to 20 minutes. Cookies should be soft in center when taken from the oven. Leave in pan; cut into 2-inch squares.

1. Preheat oven to 350ºF.
2. In a large mixing bowl cream margarine, sugar and dry sugar substitute together at medium speed until lightly and creamy.
3. Add egg whites, flavoring and water, and mix at medium speed for 30 seconds, scraping down the bowl before and after adding egg whites, flavorings and water.
4. Stir flour, nuts, dry buttermilk, baking soda and salt together to blend well, and add to creamy mixture. Mix at medium speed to blend.
5. Drop dough by 1½ tablespoonful onto cookie sheets that have been sprayed with pan spray or lined with aluminum foil.
6. Press each cookie down to ½ thick with the back of a tablespoons dipped in cold water.
7. Bake in a preheated oven for 12 to 14 minutes, or until cookies are browned on the bottom.
8. Remove them to a wire rack and cool room temperature.

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

1. Preheat oven to 375ºF.
2. In a large mixing bowl cream sugar, honey, shortening and eggs.
3. Spoon flour (not sifted) into dry measuring cup. Level off and pour measured flour onto wax paper. Add soda and salt to flour and stir to blend.
4. Add blended dry ingredients alternately with sour cream to creamed mixture. Stir in pecans, coconut and vanilla. Drop by teaspoonfuls onto greased baking sheet. Top each cookie with a pecan half or coconut.
5. Bake in a preheated oven for 10 to 12 minutes.

1. Preheat oven to 350ºF.
2. Combine 2 cups flour and powdered sugar. Cut in margarine until mixture is crumbly. Press onto bottom of 13-inch-by-9-inch baking pan.
3. Bake in preheated oven for 15 minutes. Remove from oven.
4. Meanwhile combine drained pineapple, eggs, brown sugar and ⅓ cup flour. Stir in pecans. Pour over partially baked crust.
5. Continue baking for 30 to 35 minutes or until set. Cool completely. Cut into bars.

Makes 32 bars