Monday, March 07, 2011

Recipe: Pecan Butter Cookies

If you are looking for an easy-peasy snack, this is one of those brilliant cookie dough recipes that you can make ahead of time (like Dorie Greenspan's World Peace Cookies) and freeze for later use. The dough is rolled into spherical logs and then cut into rounds for baking.

This quintessential "Cookies with Milk" recipe is great to use with children who like to help with baking and really helps when you need some quick kid dessert in a pinch or for bringing to school or birthday parties. You can also add some chocolate chunks as a treat or to replace part of the sugar; I've adapted the recipe from the Williams-Sonoma cookbook and have already cut the proportion of sugar in half as I find American cookie recipes in particular a little too sweet.

200 grams unsalted butter at room temperature
1/2 cup sugar
A pinch of salt
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup pecans, chopped

1. Cream the butter, sugar, salt and vanilla with an electric mixer until smooth and creamy.
2. Add the flour and pecans and continue mixing.
3. Roll the dough into 2 cylindrical logs and wrap in cling wrap. Refrigerate until firm, at least four hours.
4. Pre-heat the oven to 175 degrees Celsius.
5. Cut the log into slices of about ¼-inch thick and place on baking trays lined with parchment paper.
6. Bake for 14-16 minutes until edges are golden brown.
7. Cool completely on wire racks.

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