WHOA! It's been two years...count 'em two.years. since I last posted (what a slacker, eh?).
A couple of weeks ago, I got in the baking mood and decided to make ginger snaps (using Mom's recipe that Shoe posted:
Mom's Ginger Snaps ) and Tollhouse Chocolate chip cookies (I added pecans). The snack master that I live with loved the Ginger Snaps but asked me to make some chocolate chip cookies without the chocolate chips. What?!?! He wanted them with just pecans. To the internet I go to find a pecan cookie recipe. This is the one I tried and are they ever yummy! I doubled the recipe because...hey...who wants to make only a dozen cookies (see # 3)?
BUTTER PECAN COOKIES
INGREDIENTS:
3/4 chopped toasted pecans (see # 1.)
1/2 cup (1 stick) unsalted butter, room temp.
1/3 cup sugar with more for coating
1 teaspoon vanilla (that you made yourself)
1/8 teaspoon salt
1 cup flour
1. Preheat oven to 350. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely and chop.
2. Using your handy dandy KitchenAid mixer, cream the butter (the recipe says electric mixer for a minute so adjust w/KA). Add the sugar and cream until light, about a minute more. Beat in the vanilla (I use more vanilla than called for because I LOVE! vanilla), salt and flour, scraping down the sides of the bowl, until the dough comes together. Fold in pecans. I mixed the pecans in with the KA and it worked just fine.
3. Separate the dough into 12 pieces, roll into balls, roll in sugar and place 3 inches apart on a baking sheet.
4. Gently flatten with the bottom of a glass (after the first one, dip the glass in the sugar so the cookies come away from the glass).
5. Bake until golden brown about 15 minutes. Cool cookies on a wire rack.
Sit back, grab yourself a cup of your favorite hot brew or a glass of milk and enjoy!
Here's the recipe link. I want to give proper credit to the cook:
Butter Pecan Cookies
