Pecan Crispies

Crisp, fine-crumbed pecan shortbread is a holiday classic and perfect for gift giving. When purchasing pecans or other nuts for baking, consider how they will be used. If nuts will be chopped, purchase less expensive "pieces," saving pricy pecan halves for recipes that feature whole nuts.


Pecan Crispies

not yet rated


add your rating
add a comment
Yield: 48 cookies
Prep Time: 45 mins
Related Categories: Christmas, Cookies, Desserts, Seasonal
Recent Activity:
Ingredients
  • 1/2  cup 
    shortening
  • 1/2  cup 
    butter, softened
  • 2 1/2  cups 
    packed brown sugar
  • 1/2  teaspoon 
    baking soda
  • 1/4  teaspoon 
    salt
  • 2   
    eggs
  • 2 1/2  cups 
    all-purpose flour
  • 1   cup 
    chopped pecans, toasted if desired
  • 1/2  cup 
    semisweet chocolate pieces (optional)
Directions
1.
Preheat oven to 350 degrees F. Lightly grease cookie sheets; set aside. In a large bowl beat shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in eggs until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the pecans, and, if desired, chocolate pieces.
2.
Divide dough into eight equal portions (about 2/3 cup each). Place one to three of the portions on each cookie sheet, leaving about 7 inches between portions. Flatten portions until 1/2 inch thick.
3.
Bake about 20 minutes or until tops are golden (do not underbake). Cool on wire racks for 2 minutes. Using a knife or pizza cutter, cut each cookie round into six wedges. Transfer cookies to wire racks; cool.
Variation
  • Pecan Crispie Drops: Prepare as directed, except drop dough by rounded teaspoons about 2 inches apart onto prepared cookie sheets. Bake about 12 minutes or until tops are golden. Transfer to a wire racks; cool. Makes about 60 cookies.
Storage
  • To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition information
Per Serving: cal. (kcal) 122, Fat, total (g) 6, chol. (mg) 13, sat. fat (g) 2, carb. (g) 17, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, sugar (g) 11, pro. (g) 1, vit. A (IU) 49, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 12, sodium (mg) 48, Potassium (mg) 35, calcium (mg) 10, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
 Articles
Creamy Chickpea and Crispy Chorizo Soup Makeover
... for breakfast sometimes! So the recipe for Creamy Chickpea and Crispy Chorizo Soup instantly appealed to me. I... read more...
Main Dish Dinner Salad: Crispy Turkey Cobb
... are always winners in my book and this Crispy Turkey Cobb Salad is no exception. It's a riff on a more.... click here for our crispy turkey cobb salad recipe I've always been drawn to cobb salads because... mixture of bread crumbs and parmesan and it worked just great. The turkey wasn't super crispy, per se... read more...
Buttermilk Pecan Cranberry Scones: An Easy Morning Treat
.... This recipe for Buttermilk Pecan Cranberry Scones fit the bill! If your brunch audience is simply a roommate or family, I... together the dough for this Buttermilk Pecan Cranberry Scones recipe, I made a few changes. I substituted... with corn, particularly in a scone. I tossed in some extra cranberries and withheld the pecans, simply... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products