Wednesday, April 2, 2008

Butter Pecan Cookies

Today has been a wild day; what with my Grandmother possibly having emergency surgery, well no one woke up this morning knowing that by the end of the day she might be in surgery. Plus, all the last minute things that must be done for our house. Whew. I needed a cookie. A simple cookie that is. One with a simple flavor and simple instruction. Normally, if I want simple I do not turn to Martha. This has to be without a doubt the easiest recipe I have ever made of hers. The most difficult thing was making the twelve equal balls.
The taste, wonderful. It is a lot like a Sand Tart without the powdered sugar. I know, the best part of a sand tart is the powdered sugar. Wait, let me tell you. The granulated sugar makes up for the powdered variety. Plus, these are very substantial and would be good to give away. But, if you think you are going to get any of the ones I just made, think again. :)

Butter Pecan Cookies
3/4 cup pecans
1/2 cup (1 stick) 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

Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. 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 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.
Makes 12.

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