Butter Pecan Cookies

I love butter pecan cookies; I love the way they melt in your mouth; I love the taste of pecans, and of course the taste of butter. This recipe is adapted from a recipe in Everyday food magazine  Note to self: follow direction.  I forgot to flatten the cookies until they were about half-way done baking, so they didn’t turn out quite as pretty as they could have. Still, they lasted about an hour here.
By the way, here’s a tip I learned . Cream the butter first. Then add sugar and cream them together. This is the way it is supposed to be done

3/4 cup chopped pecans
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar, plus more for coating
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour
Here what you need to do...
 Preheat oven to 350°. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.

 With an electric mixer, cream butter for about a minute. Add 1/3 cup sugar and cream until light, about 1 minute more. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.

 Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place,  3 inches apart, on a baking sheet.
 Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.

 Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

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Polvoron latin Shortbread

What is a polvorón?
Polvorón is a soft, dense and crumbly (shortbread-type) cookie, popular in Latin America, Spain and also Philippines. Polvorón basic ingredients are flour, sugar and lard. It is a type of "mantecado", spanish shortbreads made withmanteca(lard). Every country has its own versions of polvorones. Puerto Rican version is simple and delicious.


1/2 cup sugar
3/4 cup shortening
1/4 cup butter
2 1/4 cup flour
1/2 tsp salt
1/2 tsp vanilla extract
3/4 tsp almond extract

Cream together butter, shortening and sugar until light and fluffy. Add salt and extracts. Mix until combined.
Add the flour slowly and mix until incorporated. The dugh must be thick and manageable.
With a scoop or your hands, form small balls (about 1 tbs each). Place in a cookie sheet about 1 inch apart. Bake in a pre-heated oven at 375 for 15 to 20 minutes or until completely baked (bottom must be golden but top must be pale). Let them cool at least 10 minutes.

You can also...
Press your thumb to make an indent in each cookie before baking them, and fill with any fruit jam. Guava paste is the favorite here in the Island.
After you let it cool completely, roll them in powdered sugar

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No-Bake Cranberry Granola Cookies

Forget preheating the oven!
These easy no-bake cranberry cookies come
together right on your stove top.

1 bag (11 oz)  oats 'n dark chocolate protein granola
1 cup chopped sweetened dried cranberries
1 cup pistachio nuts
3/4 cup packed brown sugar
1/2 cup corn syrup
1/4 cup creamy peanut butter
1 teaspoon vanilla

  • Line cookie sheet with waxed paper. In large bowl, mix granola, cranberries and pistachio nuts.
  • In 2-quart saucepan, mix brown sugar, corn syrup and peanut butter. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla.
  • Pour syrup over granola mixture, stirring until evenly coated. Drop mixture by scant 1/4 cupfuls onto waxed paper. Cool completely, about 30 minutes
Substitute walnuts or cashews for the pistachio nuts, if you like. Bits of any dried fruit can be substituted for the dried cranberries.
Dress up these no-bake treats with a drizzle of melted white baking chips or semisweet chocolate chips.

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Banana Cream Pie

A cream pie is a type of pie filled with a rich custard or pudding that is made from milk, cream, flour, and eggs. It can come in many forms, including vanilla, lemon, lime, peanut butter, banana, coconut, and chocolate. A constant feature of all cream pie is the whipped cream topping. The custard filling is related to the French crème patissière which is a key component of various French cakes and tarts. It is a one-crust pie.

Before Cool Whip and instant pudding, this was how a cream pie was made.

If you leave out the bananas, you have vanilla cream pie. If you add 1 cup shredded coconut to milk as it’s being heated, you have coconut cream pie.

Cream pie are often associated with comedians who use them as a gimmick

in their routines. When used for show business purposes, cream pies are generally mock-up pies made from only canned whipped cream or sometimes the less expensive shaving cream.


1 (9 inch) pie crusts, baked
3 cups whole milk
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla
3 bananas

Have baked 9-inch pie shell ready.
2 In a large saucepan, scald the milk.
3 In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
4 Over medium heat, stirring constantly, cook until thickened.
5 Cover and, stirring occasionally, cook for two minutes longer.
6 In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
7 Cook for one minute longer, stirring constantly.
8 Remove from heat and blend in the butter and vanilla.
9 Let sit until lukewarm.
10 When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
11 If desired, make a meringue (you’ll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.
Hope you enjoy this Cream Pie