365 pecan cake recipes

Lemon cream bread baked in a loaf pan with cream cheese in the batter, chopped pecans, and a lemon-sugar glaze poured over the hot crust. Soft, tangy, dense crumb.

Pecan butter cookies are soft brown sugar drop cookies packed with chopped pecans. Buttery, caramel-kissed, and baked in 10 minutes for 2 dozen classic Southern cookies.

Buttermilk chocolate quick bread studded with pecans and maraschino cherries, baked in mini loaf pans and topped with a creamy cherry glaze. A rich, fudgy bread that's more dessert than breakfast.

Cherry-stuffed cookies wrapped in almond-vanilla dough and dipped in dark or white chocolate. A surprise maraschino cherry hidden inside each one.

Pecan fingers with a buttery shortbread base and a chewy brown sugar pecan topping, dusted with powdered sugar. Two-layer bar cookies made entirely in the microwave.

Chocolate nut-filled cookies with a chocolate syrup and pecan filling sandwiched between two rolled dough circles. A window-topped sandwich cookie sealed with fork tines.

Toasty pecan drop cookies with German sweet chocolate, cinnamon, and toasted pecans. Brownie-like centers with crisp edges, two dozen in 30 minutes.

Fudge sweetarts are miniature tarts with buttery pastry shells filled with rich semi-sweet chocolate fudge and topped with a pecan half. Bite-sized, elegant, and irresistible.

Strawberry-pecan bread folds frozen strawberries and chopped pecans into a cinnamon-spiced quick bread batter for a tender, fragrant loaf. A pink-flecked, jammy take on the classic banana bread.

Buttery cinnamon crinkle cookies with a cinnamon-sugar crust and a pecan half pressed into each center. Cream of tartar gives them that signature chewy-crisp edge.

Holly Cluster cookies: chewy brown-sugar chocolate chip cookies topped with green marzipan holly leaves and red cinnamon candy berries. Holiday cookie tray showpiece with old-school decorating charm.

Crunchy twice-baked biscotti loaded with chopped Heath bars, pecans, and butterscotch extract. Makes 36 to 48 cookies that are built for dunking in coffee, tea, or hot cocoa.

Chocolate chip pecan cookies made with golden shortening and brown sugar for a chewy center and crispy edge. Big, bakery-style drop cookies that spread wide and stay soft inside.

Pumpkin loaf made with brown sugar, toasted pecans, and warm pie spice. Served with a peach preserves cream cheese spread for a sweet-tangy finish. Fall in slice form.

Toasted pecan chocolate chip cookies with dark brown sugar baked at low temp for chewy centers. 2-3 dozen buttery cookies ready in 50 minutes with crispy edges.

Honey orange biscotti with pecans, orange juice concentrate, and orange zest, twice-baked until crunchy. A low-fat Italian cookie perfect for dipping in coffee or tea.