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    Pecan Pie Cookies


    Source of Recipe


    BBBR

    Recipe Introduction


    By Michael Hastings

    List of Ingredients




    1 cup (10 ounces) brown sugar
    2 sticks (1/2 pound) butter
    1 egg
    2 teaspoons vanilla
    1 2/3 cups (8 ounces) flour
    1 teaspoon baking soda
    2 cups (12 ounces) toasted pecans (See Note)
    3/4 cup (5 ounces) toasted pecanmeal (See Note)

    Recipe



    1. Preheat oven to 325 degrees. Grease a cookie sheet, or line the sheet with parchment paper.

    2. Cream butter and brown sugar in electric mixer until light and fluffy. Stir in egg and vanilla. Add flour and baking soda, mix until incorporated. Stir in pecans and pecan meal.

    2. Drop cookies by spoonfuls. Cookies can be any size desired. For a rounded teaspoon of dough, space a couple of inches apart. Allow more spacing for larger cookies. Bake until golden. Baking time will vary greatly depending on the size of the cookies. Whole Foods' small 1/2-ounce cookies bake in 5 to 7 minutes. The medium 21/2-ouncers take about 15 minutes; the extra-large 5-ouncers bake in about 20 minutes. (To avoid overbaking, check cookies a couple of minutes before expected time is up.)
 

 

 

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