#pecanlover

Fruitcake Cookies are a delicious spin on traditional fruitcake. They're packed with dried apricots, cherries, pecans, and raisins, and each bite is bursting with flavor. The optional brandy gives the cookies a subtle warmth. Perfect for the holidays or whenever you want a unique and delicious cookie.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1 cup chopped dried apricots. 1 cup chopped dried cherries. 1 cup chopped pecans. 1/2 cup raisins. 1/2 cup brandy optional. 1/2 cup powdered sugar for dusting.

Instructions: Spread the butter and sugar out in a large bowl and mix them together until they are light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Mix the flour, baking soda, ground cinnamon, nutmeg, and cloves with a whisk in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are well mixed. Add the dried apricots, cherries, pecans, and raisins that have been chopped up. If you want to use brandy, pour it over the nuts and fruit and mix it well. Put the bowl in the fridge for at least an hour with plastic wrap over it. Warm your oven up to 350F 175C and put parchment paper on a baking sheet. To make cookies, take the cookie dough out of the fridge and use about 1 tablespoon of dough to make a ball. Leave some space between each cookie when you put the balls on the baking sheet that has been prepared. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges turn golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Put powdered sugar on top of the cookies after they have cooled down. You can eat these tasty Fruitcake Cookies with your favorite drink or any time you want a sweet treat.

Prep Time: 20 minutes

Cook Time: 12 minutes

Delicious buttery pecan pie thumbprint cookies with nutty pecans and a sweet caramel filling. A tasty treat for any occasion!

Ingredients: 1 cup pecans, finely chopped. 1 cup all-purpose flour. 1/4 cup granulated sugar. 1/2 cup unsalted butter, softened. 1 large egg, separated. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/3 cup packed brown sugar. 2 tablespoons heavy cream.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the chopped pecans, flour, and granulated sugar in a bowl and mix them together. When the butter is soft, add the egg yolk reserve the white, vanilla extract, salt, and the pecan mixture. Mix until you get a dough. Roll the dough into 1-inch balls and set them on the baking sheet that has been floured. Make a hole in the middle of each dough ball with your thumb or the back of a teaspoon. In a different bowl, whisk the egg white you saved until it gets a little foamy. Use an egg white to cover the top edges of the dough balls. Put the heavy cream and brown sugar in a small saucepan and mix them together. Stir the mixture all the time over medium-low heat until it starts to boil. Take it off the heat. In each hole in the dough balls, put a small amount of the brown sugar mixture. After the oven is hot, bake for 12 to 15 minutes, or until the edges are golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool all the way down.

Prep Time: 20 minutes

Cook Time: 15 minutes

These Crock Pot Candied Pecans are a delightful blend of sweet and crunchy, perfect for snacking or topping salads and desserts.

Ingredients: 4 cups pecan halves. 1 cup granulated sugar. 1/2 cup brown sugar. 1 teaspoon cinnamon. 1/4 teaspoon salt. 1 egg white. 1 teaspoon vanilla extract.

Instructions: In a bowl, whisk together the egg white and vanilla extract until frothy. In a separate bowl, mix granulated sugar, brown sugar, cinnamon, and salt. Add pecans to the egg white mixture, stirring until coated. Pour sugar mixture over pecans, tossing until evenly coated. Transfer pecans to a slow cooker lined with parchment paper. Cover and cook on low for 3 hours, stirring every 30 minutes. Spread pecans onto a lined baking sheet to cool and harden. Store in an airtight container once cooled.