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CraftLady - Posted March 04, 2004 05:38 AM
gypsy Member # 6482 posted 02-01-2002 02:59 PM
Pecan Sugar Cookies
From: The Bake Sale Cookbook by Sally Sampson
A bit like old-fashioned pecan sandies, these rich and nutty cookies truly melt in your mouth.
Makes: about 3-4 dozen
1 cup toasted pecans, finely ground
1/2 pound (2 sticks) unsalted butter, at room temperature
6 tablespoons granulated or confectioners' sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon kosher salt
1/4 cup confectioners' sugar, for sprinkling
Preheat the oven to 350 degrees. Lightly grease a cookie sheet and, if desired, line with parchment paper.
Place the pecans, butter, sugar, vanilla, flour, and salt in the bowl of a mixer fitted with a paddle and mix until well combined. Roll into one big ball, cover with waxed paper or plastic wrap, and refrigerate until firm,
about 1 to 2 hours.
To form the cookies, break off small pieces and roll into 1-inch balls. Place on the prepared cookie sheet and flatten each ball into a flat disk using a wet water glass or your hand.
Transfer the cookies to the oven and bake until they begin to brown, about 14 to 16 minutes. Cool for 2 minutes, remove to a rack, and sprinkle with the confectioners' sugar. Cool the cookie sheet between batches.
gypsy Member # 6482 posted 02-01-2002 02:59 PM
Pecan Sugar Cookies
From: The Bake Sale Cookbook by Sally Sampson
A bit like old-fashioned pecan sandies, these rich and nutty cookies truly melt in your mouth.
Makes: about 3-4 dozen
1 cup toasted pecans, finely ground
1/2 pound (2 sticks) unsalted butter, at room temperature
6 tablespoons granulated or confectioners' sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon kosher salt
1/4 cup confectioners' sugar, for sprinkling
Preheat the oven to 350 degrees. Lightly grease a cookie sheet and, if desired, line with parchment paper.
Place the pecans, butter, sugar, vanilla, flour, and salt in the bowl of a mixer fitted with a paddle and mix until well combined. Roll into one big ball, cover with waxed paper or plastic wrap, and refrigerate until firm,
about 1 to 2 hours.
To form the cookies, break off small pieces and roll into 1-inch balls. Place on the prepared cookie sheet and flatten each ball into a flat disk using a wet water glass or your hand.
Transfer the cookies to the oven and bake until they begin to brown, about 14 to 16 minutes. Cool for 2 minutes, remove to a rack, and sprinkle with the confectioners' sugar. Cool the cookie sheet between batches.