I've inherited this annoying trait from my mom that I like to refer to as the question game. The question game consists of one person, namely me, asking as many questions that can possibly be on my mind to the listening party. I've developed a bad habit. Any time that Ron is in a talkative mood, I subconsciously start thinking about all of the questions that I've had building up to ask him. They are always something mundane like "what do you want for dinner?" or "do you want to do this tonight?" But, somehow it turns into an overload of questions and I can't help myself.
But the next morning, all hell broke loose. The "nutty" cookie recipes on the internet and in my saved "to make" que were inundating. I couldn't handle it! What kind of "nutty" cookie did Ron want? What exactly did he have in mind when he requested a nutty cookie? Did he want something soft? Did he want some type of shortbread? Did he want a specific nut in the cookie? Did he want multiple types of nuts in the cookie? Did he want some type of nutty thumbprint cookie with some type of frosting in the center? If so, what kind of frosting did he want in the center? Did he want a nutty drop cookie or a nutty roll out cookie? Was he craving chocolate or vanilla? Did he want baking chips mixed into his cookie with the nuts?
Needless to say, Ron woke up and... well... too many questions were involved for a Sunday morning. Ron will not be requesting a specific cookie again for 12 Weeks of Holiday Cookies. But, the good news is that these butter pecan sandies turned out beautifully and they were a delicious choice for week seven. They were reminiscent of a shortbread cookie and absolutely delectable.
Yield: 12 cookies
- 3/4 cup pecans
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/3 cup sugar, plus more for coating
- 1 tsp vanilla
- 1/8 tsp salt
- 1 cup AP flour
- Preheat oven to 350 degrees F. On a baking sheet, toast pecan until fragrant, about 6 minutes, stirring once. Let cool completely; finely chop.
- With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
- Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place 3" apart on a baking sheet. Gently flatten with the bottom of a glass. Sprinkle with sugar.
- Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with sugar. Cool cookies on a wire rack.
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