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madbakerThis week's Resolution Recipe: Nibby Pecan Cookies.
1 cup pecan halves
1/2 lb (two sticks) unsalted butter, softened
3/4 cup sugar
1/4 tsp salt
1 Tbsp bourbon (I used dark rum)
2 tsp vanilla
1/3 cup cocoa nibs
2 cups flour
Heat the oven to 325. Spread the pecans on a cookie sheet and toast for 7-8 minutes, until fragrant and lightly colored. Let cool, then chop.
Combine the butter, salt, sugar, booze, and vanilla in a medium bowl and beat with an electric mixer on high until smooth and creamy, but not fluffy - about one minute. Stir in the pecans and nibs. Add all the flour and stir in until incorporated. (The dough whisk from King Arthur works brilliantly for this.)
Form the dough into a 12" log about two inches thick. Wrap and refrigerate overnight.
Heat oven to 350. Cut the cold dough into 1/4" thick slices, place slices 1 1/2" apart and bake for 12-15 minutes, until they are light golden brown on the edges. Let them firm on the pans for a minute before transferring to a rack. Let cool completely; store in an airtight container.
What worked: These were really good, especially with a bit of vanilla ice cream. Even the raw dough was fabulous - like what chocolate chip cookie dough wants to grow up to be.
What didn't: I sliced them too thick, so I had to bake them quite a bit longer.
Will I make it again? Definitely, although if![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
bonacorsi has her way they won't make it to the oven. She prefers cookie sushi.
What I'm reading: Paul Kearney, This Forsaken Earth
1 cup pecan halves
1/2 lb (two sticks) unsalted butter, softened
3/4 cup sugar
1/4 tsp salt
1 Tbsp bourbon (I used dark rum)
2 tsp vanilla
1/3 cup cocoa nibs
2 cups flour
Heat the oven to 325. Spread the pecans on a cookie sheet and toast for 7-8 minutes, until fragrant and lightly colored. Let cool, then chop.
Combine the butter, salt, sugar, booze, and vanilla in a medium bowl and beat with an electric mixer on high until smooth and creamy, but not fluffy - about one minute. Stir in the pecans and nibs. Add all the flour and stir in until incorporated. (The dough whisk from King Arthur works brilliantly for this.)
Form the dough into a 12" log about two inches thick. Wrap and refrigerate overnight.
Heat oven to 350. Cut the cold dough into 1/4" thick slices, place slices 1 1/2" apart and bake for 12-15 minutes, until they are light golden brown on the edges. Let them firm on the pans for a minute before transferring to a rack. Let cool completely; store in an airtight container.
What worked: These were really good, especially with a bit of vanilla ice cream. Even the raw dough was fabulous - like what chocolate chip cookie dough wants to grow up to be.
What didn't: I sliced them too thick, so I had to bake them quite a bit longer.
Will I make it again? Definitely, although if
bonacorsi has her way they won't make it to the oven. She prefers cookie sushi.What I'm reading: Paul Kearney, This Forsaken Earth
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no subject
Date: 2007-06-25 02:38 pm (UTC)I may need to bookmark this for christmas baking!
no subject
Date: 2007-06-25 03:22 pm (UTC)Sounds like SF drug slang to me.
no subject
Date: 2007-06-25 04:01 pm (UTC)