• 9/21 Pecan Cookie Day - 4

    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: 4-Ingredient Pecan Sandies
    Categories: Five, Cookies, Snacks, Nuts
    Yield: 30 servings

    1 c Salted butter; in pieces
    - chilled
    1/2 c (tight packed) lt brown
    2 1/4 c A-P flour; divided
    1/2 c Roasted pecans; fine chopped
    - extra for topping
    Powdered sugar for dusting;
    - opt

    MIX: In the bowl of a stand mixer, add butter and brown
    sugar. Using paddle attachment on medium-high speed, mix
    until fluffy and light, several minutes. Scrape down
    sides as needed. Add only 1 1/2 cups of the flour and
    mix on medium-low speed until combined, scraping down
    sides as needed.

    KNEAD: On a large board, sprinkle 1/3 cup flour to keep
    dough from sticking to the board. Use rubber spatula to
    transfer dough to the board. Knead dough by hand for 2
    minutes, adding only as much of the remaining flour as
    needed to make a soft pliable dough. The dough should
    end up soft and workable, similar to play-dough. If itC╟╓s
    too sticky, add in one tablespoon of flour at a time
    just until dough is the right consistency. Do not add so
    much flour that dough becomes dry (note: you may not end
    up using all the flour.) Work in pecans.

    ROLL INTO LOGS: Divide dough in half and gently roll
    into logs that are 1 1/2" diameter. Tip: moisten palms
    with a bit of water or oil to prevent dough from
    sticking to palms. If your dough has become too warm,
    chill dough a few minutes to firm up just enough to
    allow you to roll it.

    CHILL DOUGH: Wrap logs airtight and chill 30 minutes or
    until firm enough to slice easily. Preheat oven to 325F
    with rack on lower middle position. Line large rimmed
    baking sheet with parchment paper or silicone baking

    SLICE: Remove one dough log from fridge and slice into
    1/2" thick rounds. Place each cookie 2 inches apart on
    baking sheet. Place extra chopped pecans on top of
    cookies, if desired. Bake 12 minutes, or until bottom
    edges are golden brown. The tops of cookies should
    remain pale; do no over-bake. Let cookies cool a couple
    of minutes on baking sheet, before transferring to wire
    rack to finish cooling. If desired, sprinkle with
    powdered sugar.

    REPEAT: Repeat with the remaining dough log (if dough
    becomes too firm, let rest at room temp a few minutes to
    soften just enough to slice.) Cookies keep very when
    sealed airtight, at room temp.

    by Amy Dong

    RECIPE FROM: https://www.chewoutloud.com

    Uncle Dirty Dave's Archives


    ... Every time I learn something new, old stuff falls out of my brain.

    --- BBBS/Li6 v4.10 Toy-6
    * Origin: Prism bbs (1:261/38)