Pecan Crescent Cookies are a popular holiday treat and perfect to add to holiday cookie trays. These soft, buttery cookies ...

Sourdough Brown Butter Chocolate Chip Pecan Cookies take the classic chocolate ... In a mixer bowl, mix on medium speed egg ...

Mix the brown sugar, olive oil and flax egg together. Add the ground almonds, pecans, chocolate and a pinch of salt and mix again. Shape into 12 tight balls and flatten slightly into cookies about ...

Mix the brown sugar, olive oil and flax egg together. Add the ground almonds, pecan nuts, chocolate and salt and mix again. Shape into 12 tight balls and flatten slightly into cookies about 1cm ...

Chop the pecans and let cool. In the bowl of a standing electric mixer, beat the butter and oil with the granulated sugar and brown sugar until creamy. Beat in the egg and vanilla until smooth.

The bars are satisfying any way you serve them. Chilled, they’re dense and chewy; when slightly warm, they’re soft and gooey (take care — if too warm, they fall apart), and at room temperature they’re ...

In a separate bowl, combine the granulated sugar, brown sugar, salt, and cinnamon. Toss the pecans in the egg white mixture to coat evenly. Transfer the pecans to the cinnamon-sugar mixture and ...

In these sugary caramelized pecan bars, the sensation of umami accentuates ... Make the filling: Combine the butter, brown sugar, honey, vanilla and salt in a saucepan over medium heat.