Sunday, June 17, 2007

Buttery sugary nutty cookies

I was in the mood to bake and decided to try the dessert recipe that was selected for recipe of the week on a cooking board that I hang out on. I did not have any pecans but I did have some peanuts that I bought last weekend when I finally got to visit Trader-Joe's. I knew I was thinking ahead when I bought them. I just could not pass them up because the price was so great.

Buttery Pecan Cookies

These buttery cookies are very easy to make. Just roll the dough into a log, slice and bake.

16 tablespoons (2 sticks) unsalted butter, at room temperature
2/3 cup sugar
Pinch of salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup chopped pecans (I used dry-roasted, salted peanuts instead)

In a large bowl, combine the butter, sugar, salt and vanilla. Using an electric mixer, beat the mixture on medium speed until it is smooth. Turn off the mixer a few times so you can scrape down the sides of the bowl with a rubber spatula. Add the flour and nuts. Continue mixing until the dough looks like moist pebbles, then turn off the mixer.

Gently squeeze the dough together with your hands. When the dough comes together in a mass, place it on a large piece of plastic wrap. Using your hands, shape it into a log 10 inches long and about 2 inches in diameter. Wrap the log in the plastic wrap and refrigerate until firm, about 3 hours.

Preheat an oven to 350°F. Line 3 baking sheets with aluminum foil.

Unwrap the dough and place it on a cutting board. Using a sharp knife, cut the log into slices 1/4 inch thick. Arrange the slices about 1 inch apart on the foil-lined baking sheets.

Place 1 baking sheet in the oven and bake the cookies until their edges are golden brown, 14 to 16 minutes. Using oven mitts, remove the baking sheet from the oven and set on a wire rack to cool completely. Repeat with the second and then the third baking sheets.

Lift the cooled cookies off the baking sheets with your fingers. Store the cookies in an airtight container. Makes about 40 cookies.

Adapted from Williams-Sonoma The Kid's Cookbook, by Abigail Johnson Dodge (Time-Life Books, 2000).


Carrie said...

Those look good... Do you like them?

Jessica said...

They look great! I think I will use peanuts when I make them too!

Renea said...

Ooh I can't wait to make these. They look great!

Tara said...

yum! and i'm not even a fan of nuts! your pic makes me want to make them Amber!

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Kayte said...

wow! that looks great! i bet they would be just as good with peanuts. i need to jump on the recipe of the week bandwagon. it sounds like fun!