Helllooooo, I’m back from DC for the next few days =) Yippeee!
Today is my “off-Friday” and I’m actually going to take it off (mostly) and do some shopping. I’m thinking some more Fall clothes are in order
I have a special Fall /Winter treat for you: Pecan Pie Cookies!
Gotta tell you, I’m having serious issues with taking pictures througout the process of cooking / baking. Basically you seem to be getting a lot of beginning and end, but what’s in the middle of these upcoming cookies more than counts for a text-middle!
You can find the entire recipe here (yumsugar.com), but I’ll list it out anyway with any caveats I may have.
Here’s how YumSugar makes it:
1 cup firmly packed brown sugar
3/4 cup butter, softened (I used Blue Bonnet)
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking powder
1 cup chopped pecans (I used TJ’s pre-chopped pecans)
1/2 cup firmly packed brown sugar
1/4 cup heavy whipping cream
1 teaspoon vanilla
The only caveat I guess is that I added some maple extract to the filling? Why? Why not, I ask And just to let you know the filling will look extremely dry until you add and stir the heavy cream. It ends up getting almost too liquidy, so feel free to back up just a bit.
Heat your oven to 350 deg.
Roll the dough into approx 1″ diameter balls and space evenly on ungreased cookie sheet. Next make a thumprint in each cookie center making a divet / well for the topping. Spoon in about 1+ tsp of filling into the center of each cookie.
Bake for about 11-12 min, when dough edges start to crisp.
Recipe recipes yields just under 3 dozen cookies.
One cookie taster said “these taste like Christmas!” I call that a WIN! They were pretty damn good and I’d absolutely make them for Thanksgiving or Christmas or for any other weekend
I’m already picturing variations with these cookies, which include oats, walnuts, more maple, and cinnamon in the dough. Sounds good, no?
Happy Friday and Happy Halloween
What are you going to be?
What’s your favorite pecan recipe?