Thursday, September 01, 2005

Butter Pecan Meltaways

Recipe shared by Val

Source: Big Fat Cookies

2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup butter
1/2 cup powdered sugar -- plus more for dusting
2 teaspoons vanilla
1 1/2 cups finely ground pecans -- about 6 ounces

Combine flour, baking powder, salt, and cinnamon and set aside. Blend butter and 1/2 cup powdered sugar and vanilla until creamy, about 1 minute. Add flour mixture and mix until just combined. Mix in pecans until thoroughly blended. Form the dough into a 6-by-2 1/2-by-2 1/2 inch block. Wrap in plastic wrap and refrigerate for at least 3 hours or overnight until cold and firm. Preheat oven to 325 and line baking sheets with parchment. Unwrap cold dough. Use a large sharp knife to cut the dough into eighteen 1/3-inch thick slices. Place the cookies 1 inch apart on cookie sheets. Bake until the edges and bottoms are lightly browned, about 23 minutes. Cool 5 minutes on baking sheets then remove to wire rack to cool completely. Sift powdered sugar over the top.

VAL'S NOTES : very good! I think I'd use a bit more suar (maybe a scant 3/4 c) in the cookies. if using salted butter, use 1/4 tsp salt. the cinnamon is subtle but nice. the cookies really do melt in your mouth. I like a heavy layer of powdered sugar on top instead of a light dusting. I made a half recipe and basically formed the dough into a 3 inch cube. that worked perfectly to give 9 cookies.

No comments:

Post a Comment