Wednesday, December 18, 2013
As it often does in the most busy and demanding situations, my computer crushed again. And since I have not yet restored all my files, today's post is not about what it was supposed to be but about what is available. To bridge the gap, I will share a simple cookie recipe.
I am not a cookie person and I prefer to bake even the most labor intensive cake rather than cookies. But it is a cookie season and several friends have been asking me for cookie recipes.
These pecan cookies are classic and probably the most easy to do. My mother liked them when she visited us in the US and always enjoyed them with her afternoon tea. They are very sandy and crunchy thanks too the pecans, but not too sweet. Most of the sweetness comes from the small amount of the confectioner's sugar you dust on them. They can be made ahead and, as many cookies, stored in a cookie container for a couple of weeks.
2 sticks of unsalted butter, soft,
4 tbsp sugar,
1 tbsp vanilla,
1 cup tiny chopped pecans,
2 cups all purpose flour,
1/2 cup confectioner's sugar for dusting.
1. In a bowl of a stand-up mixer or using your hands mix all the ingredients, except the confectioner's sugar, until they turn into a smooth dough.
2. Make a 2-inch diameter log, wrap it in plastic foil and let it chill for about an hour.
3. Preheat oven to 300F.
4. Cut the dough into a 1/4 inch-thick slices
and place them on a slightly buttered cookie sheet.
5. Bake the cookies for 20-30 minutes until gold.
6. Let them cool down, dust them with confectioner's sugar and serve or store in a cookie container.