I created this no rolling, no shaping cookie that is perfect with coffee or tea. This recipe is a mix between shortbread and the Pecan Sandies we ate as kids. I was very pleased with the results first time out! The flavor isn’t overly sweet, and the texture is delicate without being too crunchy or too soft. Love them!
INGREDIENTS: YIELD 40 COOKIES
2 sticks + 1 TBSP salted butter, softened
¼ granulated sugar
¼ cup packed light brown sugar
1 tsp vanilla
¼ tsp salt
¾ tsp almond extract
1 ¾ cup AP flour
1 cup pecans, chopped finely
OPTIONAL: A pecan half on top of each cookie, semi-sweet chocolate chips, caramel bits. I make one tray with just pecans, the remainder of dough I’ll put chocolate chips in half and caramel bits in the other half. Guess what I put on some of them? Remember the candied baked and stove-top pecans I published in early December? Yum! What a great idea!
- Beat butter on medium speed for 2 minutes. While the mixer is working, preheat the oven to 350°F with rack in middle.
- Add sugars, vanilla, almond extract, and salt. Beat until combined. Add the flour and chopped pecans, mixing until incorporated and you end up with a soft dough.
- I drop mounds of dough using a 1 ½” cookie scoop and place them 1 ½” – 2” apart on silicone baking sheet or parchment. Flatten balls with fingers to approximately 1/3” thick. If using caramel chips, slightly press them on the cookie tops. Add pecan half.
- Bake until edges are just beginning to change color. You don’t want a brown cookie. 12 – 15 minutes. Let the cookies cool on the sheets for a few minutes, and then transfer to a wire rack.
NOTE: If using caramel bits, push approximately 5 chips into the top of each cookie before baking. They seem to have a tendency to change texture too much if they touch the baking sheet.
This is a delicate flavored cookie. Know that adding chocolate or caramel chips will dramatically change the flavor. . . but if ya just gotta have them, ya just gotta have them.
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By Tika for CHEW WANNA EAT? © 2015