Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Wednesday, November 23, 2011

Butter Pecan Cookies

Woke up today and decided to bake for friends! Thanksgiving is tomorrow and I'm very thankful for friends. Made 3 different cookies, bread and pumpkin cheesecake truffles. I used chinese take out containers lined with tissue paper to gift the cookies!
Ingredients for 24 cookies:
1 cup of unsalted butter plus 2 tablespoons, room temperature
1 1/2 cup chopped pecans
2/3 cup sugar + 1/4 cup for coating
1/4 teaspoon salt
2 teaspoons vanilla extract
2 cups all purpose flour

Preheat oven to 350F.
Melt 2 tablespoons of butter and toss with pecans. Toast buttered pecans on a cookie sheet for about 5 minutes. remove from oven and cool completely on a rack.
In the bowl of a electric mixer, beat the butter until creamed. Add sugar and pulse for another minute. Add vanilla, salt and flour, scraping down sides of the bowl, until it all comes together, about 1 minute. Add pecans and fold them in with a spatula. Make 24 balls and roll them in sugar. Place them on 2 parchment lined cookie sheets and flatten them down with the bottom of a glass. bake them for 13-15 minutes, until sides are golden brown. Cool cookies on a wire rack.