Category Archives: Cookies / Brownies

SUGAR-FREE NUT MACAROONS

Ingredients:

2 cups quick cooking oats
2 tablespoons sugar substitute
1/4 teaspoon salt
2 teaspoons vanilla extract
1/3 cup pecan oil
1 egg
1/2 cup chopped pecans

Directions:

Combine oats, sugar, salt, vanilla and oil. Stir well. Cover and refrigerate overnight. Add beaten egg and chopped nuts and mix well. Preheat oven to 350 degrees F (175 degrees C).

Measure one teaspoonful and pack on the spoon. Pat out to make a round cookie or egg shape. Place on ungreased cookie sheet. Bake 15 minutes. Let cool. Makes 3 dozen.
Servings: 3

SUGAR-FREE CINNAMON NUT BALLS

Ingredients:

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup margarine
1/4 cup pecan oil
3 tablespoons sugar substitute
1 egg
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1/2 cup chopped pecans

Directions:

Preheat oven to 375 degrees F (190 degrees C). Sift dry ingredients, set aside. Beat margarine, pecan oil,  sugar, egg, and vanilla. Add the flour mixture. Refrigerate dough for one hour. Powder hands lightly with flour and make ball about the size of a small egg, by using 1 tablespoon dough. Mix cinnamon and nuts together and roll balls in the spice mixture. Place on greased cookie sheet, 2 inches apart. Bake 12 to 15 minutes. Remove from pan soon as they come from oven. Makes 1 1/2 dozen.
Servings: 2

PECAN OATMEAL ICEBOX COOKIES

Ingredients:

1/4 cup butter or margarine
1/2 cup pecan oil
1 cup brown sugar
1 cup granulated sugar
2 beaten eggs
1 teaspoon vanilla
1 1/2 cups sifted flour
1 teaspoon salt
1/2 teaspoon baking soda
3 cups quick-cooking oats
1 cup chopped pecans

Directions:

Thoroughly cream the butter, pecan oil, and sugars. Add the beaten eggs and vanilla. Cream well. Add the sifted flour, salt and baking soda. Now add the pecans and oatmeal. Roll into long logs; wrap in plastic wrap. Chill thoroughly. Slice 1/4-inch thick and place on an ungreased cookie sheet about two inches apart. Bake in a 300-degree oven for 25 to 30 minutes. This makes 5 to 6 dozen small, crispy cookies. The cookie logs will keep in the refrigerator for a week or so.
Servings: 5

OATMEAL COOKIES

Ingredients:

1/4 cup (1/2 stick) margarine
1 cup pecan oil
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt (optional)
1 teaspoon cinnamon (optional)
1/4 teaspoon nutmeg (optional)
3 cups oats (use regular oats, not quick oats)
2 heaping cups chopped pecans
1 cup raisins (optional)

Directions:

Heat oven to 375 degrees F. Beat margarine, pecan oil, and sugars until fluffy. Beat in egg and vanilla. Add combined flour, baking soda, salt and spices; mix well. Stir in oats. Drop by rounded tablespoons onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire rack. Store tightly covered. Yields 4 1/2 dozen.
Servings: 5

NO-BAKE CHOCOLATE PECAN COOKIES

Ingredients:

2 cups sugar
1/2 cup pecan oil
1/2 cup milk
5 tablespoons cocoa
3 cups oatmeal, 1 or 3 minute type
1 teaspoon vanilla
1 cup chopped pecans
1 cup coconut (optional)

Directions:

Mix sugar, milk, pecan oil and cocoa in saucepan and bring to a boil. Remove from heat and test for firm ball stage. Add oatmeal, vanilla, pecans and coconut. Drop by teaspoonfuls on wax paper or buttered cookie sheet.

GOLDEN PECAN BARS

Ingredients:

1 pkg. yellow cake mix (pudding-added version)
1/3 cup pecan  oil
1 cup ground or finely chopped pecans
1 cup powdered sugar
11 teaspoon vanilla extract
4 egg whites
1/2 cup chopped pecans

Directions:

Heat oven to 350 degrees. Grease 9×13 pan. In large bowl, combine cake mix and pecan oil at low speed until crumbly. Reserve 1/2 cup crumbs for topping. Press remaining crumbs in bottom of prepared pan. In same large bowl, beat ground pecans, powdered, vanilla extract and egg whites on highest speed for 4 minutes. Pour evenly over crumbs. Combine 1/2 cup crumbs and chopped pecans, and sprinkle over egg white mixture. Bake at 350 degrees for 20 to 30 minutes or until light golden brown. Cool completely; cut into bars. Yields 36 bars.
Servings: 36

CREAM CHEESE COOKIES

Ingredients:

1/2 cup pecan oil
3 oz. cream cheese, softened
1 cup sugar
1 cup flour
1/2 cup finely chopped pecans

Directions:

Blend  and cream cheese together. Mix in flour and sugar. Add pecans. Drop by teaspoonful on ungreased cookie sheet. (For a more uniform appearance, shape into balls.) Bake at 350 degrees F for 10-12 minutes. Makes 4 dozen.
Servings: 4

CHOCOLATE CARAMEL BROWNIES

Ingredients:

1/2 cup evaporated milk
1 package chocolate cake mix
1/4 cup melted margarine
1/2 cup pecan oil
1 cup chopped pecans
1 cup semisweet chocolate chips
1/3 cup milk

Directions:

Directions:
Combine caramels and evaporated milk. Melt in microwave about 2 minutes or until melted. Set aside. In large bowl, combine cake mix, margarine, pecan oil, 1/3 cup milk and pecans. Press half of dough in 13x9x2-inch baking pan sprayed with Pam. Bake at 350 degrees for 8 minutes. Sprinkle chocolate chips over crust. Pour melted caramel next. Crumble rest of dough over this mixture. Bake 18 to 20 minutes more at 350 degrees F. Cool. Cut into bars.
Servings: 48

CHEWY CHOC-OAT-CHIP COOKIES

Ingredients:

1/4 pound (1 stick) margarine or butter, softened

1/4 cup pecan oil
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
2 tablespoons milk
2 teaspoons vanilla
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
2-1/2 cups oats (quick or old fashioned, uncooked)
2 cups (12 ounces) semisweet chocolate chips
1 cup pecans

Directions:

Heat oven to 375 degrees F. In large bowl, beat margarine and sugars until creamy. Add eggs, milk, pecan oil, and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate chips and nuts; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. About 5 Dozen.

BEST FUDGEY PECAN BROWNIES

Ingredients:

1/2 cup pecan oil
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa
1/4 teaspoon baking powder
1/2 cup chopped pecans
Chocolate Pecan Frosting (recipe follows)
Pecan halves

Directions:

Heat oven to 350 degrees. Grease square pan, 8x8x2 or 9x9x2. In large mixing bowl, blend pecan oil, sugar and vanilla. Add eggs; using spoon, beat well. Combine flour, cocoa, baking powder and salt; gradually blend into egg mixture. Stir in chopped pecans. Spread in prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan.

Meanwhile, prepare Chocolate Pecan Frosting. Spread warm frosting over warm brownies. Garnish with pecan halves. Cool completely, cut into squares. Makes 16 brownies.