11 Arkansas Diamond State Christmas Cookie Recipes Using Local Pecans

Classic Pecan Sandies

Pecan Sandies are a delightful and buttery shortbread cookie that are perfect for the holiday season. These cookies are characterized by their crumbly texture and rich flavor, thanks to the addition of finely chopped pecans. A true classic, they make for a charming treat for holiday gatherings or a sweet addition to Christmas baking traditions.

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. Cream Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter, powdered sugar, and granulated sugar. Using an electric mixer, beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.
3. Add Vanilla: Add the vanilla extract to the butter and sugars mixture and beat until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the butter mixture, beating on low speed until just combined. Be careful not to over-mix.
5. Mix in Pecans: Gently fold in the finely chopped pecans using a spatula or wooden spoon until evenly distributed throughout the dough.
6. Shape Cookies: Scoop about 1 tablespoon of dough for each cookie and roll it into a ball. Place the balls of dough on the prepared baking sheet, spacing them about 2 inches apart. For a classic touch, you can lightly flatten the balls with the palm of your hand or the bottom of a glass.
7. Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked – this is normal, as they will continue to firm up as they cool.
8. Cool and Serve: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely. Once cooled, they are ready to be enjoyed!

These Classic Pecan Sandies will bring warmth and joy to your holiday celebrations. Enjoy baking and sharing these delicious cookies!

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Chocolate Chip Pecan Cookies

Chocolate Chip Pecan Cookies combine the classic flavors of rich chocolate and crunchy pecans, making them a delightful addition to any holiday cookie platter. These cookies are soft and chewy, with a perfect balance of sweetness from the chocolate chips and nuttiness from the pecans. They’re sure to please both chocolate lovers and nut enthusiasts alike during the festive season.

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, brown sugar, and granulated sugar together using an electric mixer on medium speed until the mixture is creamy and well combined, about 2-3 minutes.
3. Add Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract until evenly incorporated.
4. Combine Dry Ingredients: In a separate mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to over-mix, as this can cause the cookies to become tough.
5. Fold in Chocolate Chips and Pecans: Using a spatula or wooden spoon, gently fold in the semi-sweet chocolate chips and finely chopped pecans until evenly distributed throughout the dough.
6. Scoop Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
7. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers look just set. They may appear slightly underbaked but will continue to cook while cooling.
8. Cool and Serve: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely. Enjoy these delicious Chocolate Chip Pecan Cookies fresh or stored in an airtight container!

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Pecan Pie Cookies

Pecan Pie Cookies are a delightful twist on the classic pecan pie, combining the rich, gooey filling and crunchy pecans into a soft, chewy cookie format. These cookies capture the essence of holiday flavors, making them a perfect treat for festive gatherings or as a sweet surprise for loved ones. The buttery cookie base is topped with a sweet and sticky pecan filling, creating a wonderful balance of textures and tastes.

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. Prepare Dough: In a large bowl, beat the softened unsalted butter with the granulated sugar and brown sugar using an electric mixer at medium speed until creamy, about 2 minutes. Add in the egg and vanilla extract, mixing until fully incorporated.
3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
4. Chill Dough: Once mixed, cover the dough with plastic wrap and refrigerate for about 30 minutes to make it easier to handle.
5. Prepare Pecan Filling: In a medium bowl, combine the light corn syrup, chopped pecans, and two eggs. Mix well until all the ingredients are combined and set aside.
6. Scoop Cookies: After chilling, remove the dough from the refrigerator. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Create an Indentation: Gently press your thumb or the back of a spoon into the center of each cookie dough ball to create an indentation for the filling.
8. Fill with Pecan Mixture: Carefully spoon about a teaspoon of the pecan filling into each indentation.
9. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to guarantee the filling does not overflow.
10. Cool and Serve: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy the deliciousness of Pecan Pie Cookies with family and friends!

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Maple Pecan Cookies

Instructions:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar. Mix on medium speed for about 2-3 minutes until the mixture is light and fluffy.
3. Add Maple Syrup and Egg: Once the butter and sugar are well mixed, add in the maple syrup and the large egg. Mix until fully incorporated, then stir in the vanilla extract until evenly distributed.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture into the wet ingredients while mixing on low speed until just combined. Be careful not to overmix.
5. Fold in Pecans: Gently fold the chopped toasted pecans into the cookie dough, ensuring they are evenly distributed throughout.
6. Scoop Cookie Dough: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet. Space them about 2 inches apart to allow for spreading during baking.
7. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden and the centers are set.
8. Cool: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. Serve: Enjoy your Maple Pecan Cookies warm or at room temperature. These cookies can be stored in an airtight container for several days and are perfect for sharing or as a tasty treat during the holidays!

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Spiced Pecan Snowballs

Instructions:

1. Preheat Oven: Start by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream Butter and Powdered Sugar: In a mixing bowl, beat the softened unsalted butter with ½ cup of powdered sugar using an electric mixer on medium speed. Continue mixing until the butter is light and fluffy, about 2-3 minutes.
3. Add Vanilla: Once the butter is well creamed, mix in the vanilla extract until fully combined.
4. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, ground pecans, ground cinnamon, ground nutmeg, and salt. Make sure all the dry ingredients are well mixed.
5. Mix Dry and Wet Ingredients: Gradually add the dry mixture to the creamed butter mixture. Mix on low speed until just combined; be careful not to overmix.
6. Shape the Cookies: Using your hands, scoop about 1 tablespoon of dough and roll it into a ball. Place the balls onto the prepared baking sheets, spacing them about 1 inch apart.
7. Bake: Place the baking sheets in the preheated oven and bake for 15-18 minutes, or until the bottoms are lightly golden and the cookies are firm to the touch.
8. Cool and Dust: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. While they are still warm, roll each cookie in powdered sugar until fully coated.
9. Finish Cooling: Transfer the cookies to a wire rack to cool completely. After they are cool, you can roll them in powdered sugar again if desired for an extra sweet finish.
10. Serve and Enjoy: Enjoy your Spiced Pecan Snowballs as a tasty treat during the holidays! Store them in an airtight container for up to a week.

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Pecan and Cranberry Oatmeal Cookies

Pecan and Cranberry Oatmeal Cookies are a delightful twist on traditional oatmeal cookies, combining the rich, nutty flavor of pecans with the sweet and tart burst of cranberries. Perfect for the holiday season, these cookies offer a chewy texture and a comforting taste that will instantly warm your heart and home.

Instructions:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
3. Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Then, mix in the vanilla extract until fully combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, ground cinnamon, and salt. Make sure the dry ingredients are well blended.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the creamed mixture, using a spatula or wooden spoon to mix until just combined. Be careful not to overmix the dough.
6. Add Pecans and Cranberries: Gently fold in the chopped pecans and dried cranberries until they are evenly distributed throughout the cookie dough.
7. Shape the Cookies: Using a cookie scoop or 2 tablespoons, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
9. Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.
10. Serve and Enjoy: Once cooled, enjoy your Pecan and Cranberry Oatmeal Cookies! Store them in an airtight container at room temperature for up to one week.

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Nutty Gingerbread Cookies

Nutty Gingerbread Cookies are a delightful holiday treat that combines the warm, spicy flavors of traditional gingerbread with the satisfying crunch of nuts. These cookies are perfect for sharing during the festive season or enjoying with a warm cup of tea or cocoa. The blend of molasses, ginger, and nutty undertones creates a comforting and delicious cookie that will surely become a family favorite.

Instructions:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper.
2. Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and brown sugar together using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
3. Mix in Molasses and Eggs: Add the molasses and the egg to the creamed mixture, mixing well until fully combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the ground ginger, ground cinnamon, baking soda, ground cloves, all-purpose flour, and salt until evenly mixed.
5. Incorporate Dry Mixture: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
6. Add Nuts: Gently fold in the chopped nuts until evenly distributed throughout the dough.
7. Shape the Cookies: Using a cookie scoop or two tablespoons, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers appear slightly soft.
9. Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your Nutty Gingerbread Cookies!

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Pecan Thumbprint Cookies With Jam

Pecan Thumbprint Cookies with Jam are a delightful and festive treat that showcases the rich flavor of pecans complemented by a sweet fruit jam center. These cookies are not only visually appealing with their thumbprint indentation, but they also offer a satisfying crunch paired with a burst of fruity goodness. Perfect for holiday gatherings or as a homemade gift, these cookies will surely bring joy to any dessert table.

Instructions:

1. Preheat Oven: Start by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the mixture is smooth and fluffy, which should take about 3-4 minutes.
3. Add Vanilla and Egg Yolk: Beat in the vanilla extract and egg yolk, mixing until fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
5. Mix Dry Ingredients into Wet: Gradually add the dry mixture to the wet ingredients, mixing on low speed just until the dough comes together. Be careful not to overmix.
6. Add Pecans: Stir in the finely chopped pecans until evenly distributed throughout the dough.
7. Shape Cookies: Using a tablespoon or cookie scoop, portion out the dough and roll it into balls. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
8. Create Thumbprint Indentation: With your thumb or the back of a small spoon, gently press down in the center of each ball to create an indentation.
9. Fill with Jam: Spoon a small amount of your chosen fruit jam into each indentation, filling it just enough so it doesn’t overflow.
10. Bake: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
11. Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5-7 minutes before transferring them to a wire rack to cool completely.

Enjoy your Pecan Thumbprint Cookies with Jam!

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Eggnog Pecan Cookies

Eggnog Pecan Cookies are a delightful holiday treat that combines the classic flavors of eggnog with the nutty crunch of pecans. These soft and chewy cookies are infused with warm spices like nutmeg and cinnamon, making them perfect for cozy winter gatherings or to share as festive gifts. The addition of pecans adds texture and richness, creating a deliciously unique cookie that embodies the spirit of the season.

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 4-5 minutes.
3. Incorporate Eggs and Eggnog: Add the egg yolk, the whole egg, eggnog, and vanilla extract to the creamed mixture. Mix well until all the wet ingredients are fully combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground nutmeg, ground cinnamon, and salt until well blended.
5. Mix Dry into Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
6. Add Pecans: Gently fold in the finely chopped pecans using a spatula, ensuring they are evenly distributed throughout the dough.
7. Shape Cookies: Using a tablespoon or cookie scoop, portion out the dough and roll each portion into a ball. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
8. Flatten Cookies: Lightly press down on each cookie ball to flatten them slightly, as they will not spread much during baking.
9. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
10. Cool and Serve: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these festive treats with a glass of eggnog or your favorite holiday beverage!

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Flourless Pecan Chocolate Cookies

Flourless Pecan Chocolate Cookies are a rich and indulgent dessert that caters to those seeking a gluten-free option without sacrificing flavor. These cookies combine the deep, decadent taste of chocolate with crunchy pecans, resulting in a chewy texture that is both satisfying and delightful. Perfect for chocolate lovers, these cookies are easy to make and sure to impress at any holiday gathering or as a special treat.

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. Melt Chocolate: In a microwave-safe bowl, combine the semi-sweet chocolate chips and unsweetened cocoa powder. Heat in the microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth. Allow it to cool slightly.
3. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs and granulated sugar until well combined and slightly frothy. Add the vanilla extract and the melted

Santa’s Pecan Cupcakes

Santa’s Pecan Cupcakes are a delightful holiday treat that combines the rich flavors of buttery pecans with a moist, tender cupcake base. These festive cupcakes are perfect for sharing with family and friends during the Christmas season. Topped with a creamy frosting, they make a lovely addition to any holiday dessert table.

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and mix until well combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined, being careful not to overmix.
6. Fold in Pecans: Gently fold in the chopped pecans until evenly distributed throughout the batter.
7. Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
8. Bake Cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool Cupcakes: Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
10. Make Frosting: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and continue mixing until combined. Add the vanilla extract and milk, beating until the frosting reaches a smooth and spreadable consistency.
11. Frost Cupcakes: Once the cupcakes are completely cool, generously frost each cupcake with the cream cheese frosting.
12. Garnish and Serve: Optionally, top each frosted cupcake with additional chopped pecans for a festive decoration. Enjoy your Santa’s Pecan Cupcakes with family and friends!