These delicate, buttery biscuits, which get a crispy texture from toasted pecans and sugar coating, practically melt in your mouth. Source: Daily Food, May 2004. 30 min 15 min Makes 12 Total time Prep Yield Ingredients 3/4 cup pecans 1/2 cup unsalted butter, room temperature 1/3 cup sugar, plus more for coating 1 teaspoon vanilla extract 1/8 teaspoon salt 1 cup all-purpose flour Instructions 1. Preheat the oven to 350 degrees. On a baking sheet, toast the pecans until fragrant, about 6 minutes. Let cool completely; finely chop. 2. With an electric mixer, cream the butter and 1/3 cup sugar until light, about 1 minute. Beat in the vanilla, salt and flour, scraping down the bottom of the bowl until the dough comes together. Fold in the pecans. 3. Divide the dough into 12 pieces; squeeze the dough to shape it into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (if necessary, change the pages). Sprinkle with sugar. 4. Bake until golden brown, rotating the sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool the cookies on a wire rack.
26.04.2023 @ 22:47
These delicate, buttery biscuits, which get a crispy texture from toasted pecans and sugar coating, practically melt in your mouth. Source: Daily Food, May 2004. 30 min 15 min Makes 12 Total time Prep Yield Ingredients 3/4 cup pecans 1/2 cup unsalted butter, room temperature 1/3 cup sugar, plus more for coating 1 teaspoon vanilla extract 1/8 teaspoon salt 1 cup all-purpose flour Instructions 1. Preheat the oven to 350 degrees. On a baking sheet, toast the pecans until fragrant, about 6 minutes. Let cool completely; finely chop. 2. With an electric mixer, cream the butter and 1/3 cup sugar until light, about 1 minute. Beat in the vanilla, salt and flour, scraping down the bottom of the bowl until the dough comes together. Fold in the pecans. 3. Divide the dough into 12 pieces; squeeze the dough to shape it into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (if necessary, change the pages). Sprinkle with sugar. 4. Bake until golden brown, rotating the sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool the cookies on a wire rack.