Soft & Chewy Butter Pecan Cookies

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Servings: 10

Soft & Chewy Butter Pecan Cookies

The name says it all! These Butter Pecan Cookies are soft, buttery, and chewy, and so easy to make! No chilling or mixer required!

Ingredients

  • 1½ heaping cups pecan halves (175g)
  • 1 cup unsalted butter melted and cooled at least 10 minutes* (226g)
  • 1¼ cup dark brown sugar tightly packed (250g)
  • ½ cup sugar (100g)
  • 1 large egg + 1 egg yolk room temperature preferred
  • 1 ½ teaspoons vanilla extract
  • 3 cups all-purpose flour** (375g)
  • 1 teaspoon cornstarch
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • ½ cup Heath Toffee bits optional, but recommended! (120g)

Instructions

  • Preheat oven to 350F (175C) and line a cookie sheet with parchment paper.
  • Spread pecan halves evenly over the cookie sheet and bake on 350F (175C) for 3-5 minutes.
  • Remove from oven (do not turn off your oven) and set aside while you prepare your cookie dough.
  • In a large bowl, combine melted butter and sugars. Stir well.
  • Add eggs, egg yolk, and vanilla extract and stir until well-combined.
  • In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
  • Gradually add flour mixture to wet ingredients until completely combined.
  • Add chopped pecans and toffee bits (if using) and stir well.
  • Line cookie sheets with parchment paper and drop cookie dough by heaping 1½ Tablespoon onto the prepared cookie sheet, spacing at least 2" apart.
  • Transfer to 350F oven and bake for 10-12 minutes. Cookies should still look soft/slightly under-done in the centers. Allow to cool completely on the baking sheet and they will finish baking through as they cool but will stay nice and soft!

Notes

*If your butter is scorching hot it will melt your sugars and your cookies will spread all over your baking pan. The butter can still be warm, but should not be hot.

**If you are using cups, the best way to measure out your flour is to stir it in its bag/container then spoon it into your measuring cup and level off the measuring cup. Packing in your flour (over-measuring it) will leave you with a dry/crumbly cookie dough.

Store any leftover, cooled cookies in an airtight container at room temperature for 3-5 days.

Nutrition Facts

Soft & Chewy Butter Pecan Cookies

Serves 20 Coookies

Amount Per Serving
Calories 307kcal
% Daily Value*
Total Fat 0
Saturated Fat 0
Trans Fat
Cholesterol 0
Sodium 0
Total Carbohydrate 0
Dietary Fiber 0
Sugars
Protein
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://louisianapecanshelling.com/recipes/
Not Your Mama's Carrot Cake

Prep Time: 45 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 25 minutes

Servings: 12

Not Your Mama's Carrot Cake

Ingredients

  • 1 1/2 Cups White Flour (can also use a low-carb flour alternative)
  • 1/2 Cup Farm Fresh Pecan Meal
  • 2 Teaspoons Baking Soda
  • 1 Teaspoon Kosher Salt
  • 2 Teaspoons Ground Cinnamon
  • 1/2 Teaspoon Ground Nutmeg
  • 3/4 Cup Pecan Oil
  • 1/2 Cup Unsweetened Applesauce
  • 1 Cup Brown Sugar, packed
  • 1 Cup White Sugar
  • 1 Teaspoon Vanilla
  • 4 Eggs
  • 3 Cups Carrots, grated (3-5 large carrots)
  • 1 1/2 Cups Louisiana Pecan Shelling Pecan Pieces
  • Icing:
  • 8oz Cream Cheese (I used Neufchâtel cheese to lower the fat content), softened
  • 2 Cups Powdered Sugar
  • 1 Teaspoon Vanilla
  • 1/4 Cup Butter, softened

Instructions

  • 1. Preheat the oven to 350*F.
  • 2. Combine flour, pecan meal, salt, baking soda, cinnamon and nutmeg in a large mixing bowl.
  • 3. In a separate medium mixing bowl, whisk together pecan oil, apple sauce, white sugar, brown sugar and vanilla until fully combined.
  • 4. One at a time, add in the eggs to the liquid mixture.
  • 5. Once fully combined, add the liquid mixture to the dry flour mixture and mix thoroughly.
  • 6. Fold the carrots into the batter.
  • 7. Add the pecans.
  • 8. Prepare two (you can do three if you’d like thinner layers) 9-inch round cake pans by either spraying liberally with oil spray or by lining the pans with parchment paper. Divide the batter accordingly.
  • 9. Bake at 35-45 minutes, or until a toothpick inserted in the center comes out clean.
  • 10. To make the icing, combine the cream cheese, powdered sugar, butter and vanilla and mix on medium until whipped.
  • 11. Apply icing at desired thickness and allow to set in the refrigerator.
  • 12. Serve and enjoy!

Notes

It’s easy to get caught up in the same old-same old routine of bringing that one dessert to all the get-togethers. But let’s face it, sometimes you just need to switch things up. This unique carrot cake recipe with pecans seals the ticket for your new summer-time favorite! With just the right amount of unforgettable flavor, refreshing texture and subtle sweetness, expect this carrot cake with pecans to go, and go fast!

https://louisianapecanshelling.com/recipes/
Bourbon Candied Pecans

Bourbon Candied Pecans

Ingredients

  • Juice of 1/2 lemon
  • 1 cup of pecan halves
  • 4 oz. of bourbon
  • 2 oz. brown sugar
  • 8 oz. cane sugar

Instructions

  • Reduce the pecans in bourbon with brown sugar until a light caramelization takes place. Cool for a few minutes. Toss in cane sugar until completely coated.

Notes

Recipe Source:
James Gerhardt
Executive Chef, Sellbach Hilton Hotel
Louisville, KY

https://louisianapecanshelling.com/recipes/
Cherry Pecan Brie

Prep Time: 25 minutes

Total Time: 25 minutes

Cherry Pecan Brie

Ingredients

  • 1 8-inch round Brie
  • 1/2 pound sweet cherries, pitted and halved
  • 1/3 cup finely chopped sweet yellow pepper
  • 2 tablespoons finely chopped green onion
  • 1 – 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 3/4 cup toasted pecans, chopped
  • Thinly sliced French bread

Instructions

  • Allow the Brie to rest at room temperature for about 1 hour.
  • Meanwhile, combine the cherries, yellow pepper, and green onion in a medium size bowl. Stir in the sugar, using more or less depending on the sweetness of the cherries, and the salt. Set aside.
  • Shortly before serving, assemble the Brie: Using a long serrated knife, cut the Brie in half horizontally, separating the top from the bottom. Place the top to one side and cover the bottom layer with half of the cherry mixture; cover with half the pecans.
  • Replace the top, and with the same knife, gently saw off the thin white rind of the top of the cheese. Spoon the remaining cherry mixture on top and cover with remaining nuts. Serve at room temperature, accompanied by French bread. (Do not refrigerate—it will make the pecans soggy.)

Nutrition Facts

Cherry Pecan Brie

Serves

Amount Per Serving
Calories 186
% Daily Value*
Total Fat 15g 23.1%
Saturated Fat 7g 35%
Trans Fat
Cholesterol 38mg 12.7%
Sodium 282mg 11.8%
Total Carbohydrate 5g 1.7%
Dietary Fiber 1g 4%
Sugars
Protein 8g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://louisianapecanshelling.com/recipes/
Pecan Cresent Rolls

Pecan Cresent Rolls

Ingredients

  • 1 package Pillsbury Crescent rolls
  • Cinnamon
  • Sugar
  • Pecans
  • Butter

Instructions

  • Roll out crescent rolls, spread butter over dough, sprinkle with cinnamon and sugar. Add pecans to the dough and roll-up. Sprinkle cinnamon and sugar on top. Bake according to package. Icing can be added after baking.
https://louisianapecanshelling.com/recipes/
Roasted Vegetable and Pecan Salad

Servings: 4

Roasted Vegetable and Pecan Salad

Ingredients

  • 2 medium zucchini
  • 2 medium summer squash
  • 1 red onion
  • 4 plum tomatoes
  • 3/4 cup chopped pecans
  • 4 teaspoons olive oil
  • 1/2 teaspoon salt, divided
  • 2 to 3 teaspoons Balsamic vinegar
  • 4 cups mixed salad greens
  • 24 pecan halves
  • Parmesan cheese shavings (optional)

Instructions

  • Heat oven to 400°F. Lightly oil two baking sheets. Cut zucchini and summer squash lengthwise in half, then cut each half crosswise into large chunks (about 1 1/2-inch thick). In medium bowl, toss zucchini and squash with chopped pecans, 2 teaspoons olive oil, and 1/4 teaspoon salt. Spread mixture in a single layer on one baking sheet. Set aside.
  • Cut red onion into 1-inch thick wedges and place in same bowl. Cut tomatoes lengthwise into quarters and add to onion. Toss onion and tomatoes with remaining 2 teaspoons oil and 1/4 teaspoon salt. Spread mixture in a single layer on second baking sheet.
  • Roast all vegetables 5 minutes. Turn vegetables and pecans and roast 4 to 5 minutes longer or until most of the vegetables are just tender and lightly browned-do not overcook. Combine all the vegetables and chopped pecans in a large bowl, sprinkle with vinegar and gently stir.
  • To serve, divide salad greens among plates. Top each with a mixture of vegetables and chopped pecans. Pour any liquid in bowl over vegetables. Garnish each serving with 3 pecan halves and, if desired, Parmesan cheese

Nutrition Facts

Roasted Vegetable and Pecan Salad

Serves 1

Amount Per Serving
Calories 237
% Daily Value*
Total Fat 17g 26.2%
Saturated Fat 1g 5%
Trans Fat
Cholesterol 0 0
Sodium 291mg 12.1%
Total Carbohydrate 17g 5.7%
Dietary Fiber 5g 20%
Sugars
Protein 5g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://louisianapecanshelling.com/recipes/

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