• 9/21 Pecan Cookie Day - 1

    From Dave Drum@1:261/38 to All on Thu Sep 21 06:29:40 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pecan Pie Sandwich Cookies
    Categories: Nuts, Desserts, Cookies, Snacks, Booze
    Yield: 22 servings

    1 1/2 c (150 g) pecan halves;
    - toasted
    2 c (255 g) all-purpose flour;
    - more for rolling the dough
    1 c (225 g) unsalted butter;
    - room temp
    1/3 c (40 g) packed confectionersC╟╓
    - sugar
    1/3 c (75 g) packed light brown
    - sugar
    1/2 ts Fine sea salt
    1 lg Egg yolk
    1 ts Vanilla extract

    1/2 c (115 g) unsalted butter
    1 c (220 g) packed light brown
    - sugar
    1/3 c (80 ml) dark corn syrup
    1/2 ts Fine sea salt
    1 tb Bourbon
    1 ts Vanilla extract
    1 3/4 c (175 g) pecan halves;
    - toasted, fine chopped

    MAKE THE COOKIES: Combine the pecans and 1/2 cup (65 g)
    flour in a food processor or blender and pulse until the
    pecans are coarsely ground with pebbly bits remaining.

    Using a stand mixer fitted with the paddle attachment,
    beat the butter, both sugars and salt on low speed until
    creamy and smooth. Scrape the bowl and add the egg yolk
    and vanilla. Beat on medium-low speed until fully
    incorporated. Scrape the bowl and add the pecan mixture
    and remaining 1 1/2 cups (190 g) flour. Beat on low
    speed until the dough comes together. Press into four
    1/2" thick squares and wrap each in plastic wrap.
    Refrigerate until firm, at least 3 hours and up to 2

    When youC╟╓re ready to bake, heat oven @ 350+|F/175+|C.
    Place 1 dough square on a generously floured surface and
    sprinkle with more flour. With a floured rolling pin,
    roll to a scant 1/4" thickness, moving and flouring the
    dough as needed to prevent sticking. Using a floured 2-
    1/2" round cutter, cut out rounds as close together as
    possible and transfer to a parchment-lined cookie sheet,
    using a thin spatula if necessary, spacing them 1/2 inch

    Gather the scraps, roll and cut again. If desired, cut
    out a 1" circle from half of the cookies using a cookie
    cutter or the wide end of a pastry tip. If your dough
    becomes too soft to cut after rolling, pop it in the
    freezer until firm again.

    Bake until golden brown, about 15 minutes. Repeat with
    the remaining dough. Cool the cookies completely on the
    sheets on wire racks.

    MAKE THE FILLING: Combine the butter, brown sugar, corn
    syrup and salt in a small saucepan and clip a candy
    thermometer to the side of the pot if you have one.
    Bring to a boil over medium-high heat, stirring
    occasionally to melt the butter. Continue boiling,
    stirring occasionally, until dark brown and thickened to
    the consistency of caramel sauce, 2 to 4 minutes. The
    candy thermometer should register 230+|F/110+|C. Remove
    from the heat and carefully add the bourbon. Stir until
    incorporated, then stir in the pecans until evenly

    Flip over half of the cookies. Carefully scoop a
    tablespoon of the hot filling and scrape it onto a
    cookie with another spoon. Spread it in an even layer
    with the spoon and very gently press another cookie on
    top to sandwich. Flip the sandwich over so the filling
    can set evenly. Repeat with the remaining cookies and
    filling. Cool completely.

    By: Genevieve Ko

    Yield: 20 to 24 cookies

    RECIPE FROM: https://cooking.nytimes.com

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