Butter Pecan Cookies

Overcast and gloomy today, but it is getting warmer. Here I am in the middle of this baking project and the electricity went out. Since the dough in these cookies have to chill for four hours due to the butter content, the lack of electricity was a little irritating. However, it was fixed in a few hours. 

When you think of pecan cookies, pecan sandies and mexican wedding cookies come to mind. There is not much out there in a pecan variety of cookie. However, this recipe offers something distinctly different in the pecan cookie category. Instead of a soft shortbread type of cookie, these are thick, chewy and packed with pecans. Also, since the dough is scooped out into 1/3 cup size, they are big and shareable. This recipe makes 16 large cookies

Butter Pecan Cookies
adapted from Baker By Nature 

Ingredients/Butter Pecans
1 1/2 cups finely chopped pecans
1 tbs plus 1 1/2 tsp unsalted butter

Ingredients/Cookies
1 cup or 2 sticks butter
1 cup dark brown sugar
1/2 cup granulated sugar
2 tsp vanilla extract
2 eggs (room temp)
2 1/2 cups flour
2 tbs plus 1 1/2 tsp cornstarch
1 tsp salt
1 tsp cinnamon
1 tsp baking soda
16 pecan halves for topping

For the butter pecans, fill a skillet with the butter and pecans and place over medium heat. The butter will start to melt. Once completely melted, stir occasionally, mixing butter with pecans so they are completely coated. Pecans with start to toast and become fragrant. Let toast for 3-4 minutes then remove from heat and set aside.

For the cookies, sift the dry ingredients together (the 6th thru 10th items on ingredient list) and set aside.

Fill a saucepan with the butter and place over medium high heat. After melting, the butter will start to cook and change colors. Cook and stir at intervals until butter turns a golden brown color. This should take about 4-5 minutes. Butter will boil during this time, but watch the color. Remove from heat and let cool 15 minutes.

Transfer butter to the bowl of a stand mixer. Add granulated sugar and dark brown sugar and mix on medium speed until blended. Then add one egg and vanilla. Beat for 30 seconds until mixed. Repeat with the second egg.

Using a wooden spoon, mix in dry, sifted ingredients into batter until no dry streaks remain. Then mix in butter pecans until evenly distributed. Cover and chill dough for a minimum of 4 hours.

About 30 minutes prior to the end of the chilling time, preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper. Scoop dough out measuring 1/3 of a cup. Place each scoop of parchment paper and space about 2 inches apart. Press 1 pecan into center of mound.

Bake in oven about 9-11 minutes or until edges are set. Center will still be soft. Once removed from oven, let cool on baking sheet. Place on rack to cool for 15 minutes, then transfer to rack to completely cool.
                          **LAST YEAR: Raspberry Almond Ice Cream Sandwiches**
                      

 

Pecan Praline Cookies

December is the month of cookie swaps and holiday cookie contests, so my holiday cookie posts this month will fall into place. We all have our favorites, but this month I will steer away from the traditional cookies. I hope the recipes will inspire you to start a new tradition by adding one or more types of these special cookies to the holiday dessert table.

The first are a creation with a favorite candy from the French Quarter in New Orleans-pecan pralines. The praline mixture is created first and then added to the dough just prior to baking. However, unlike regular pralines, there is very little sugar base. There is only enough sugar to hold the pecan pieces together. The end result is an extra nutty cookie, which is a plus. This recipe makes about thirty 2 3/4 inch cookies.

Pecan Praline Cookies
adapted from International Cookie Cookbook

Ingredients/Praline
1 cup pecans (chopped)
1/3 cup granulated sugar

Ingredients/Dough
2 tsp vanilla extract
1/2 cup butter (room temp)
1 egg
1 cup light brown sugar (packed)
2 tbs granulated sugar
1 1/4 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1 1/2 cups flour

The praline is the first step to these cookies. Start by preheating the oven to 325 degrees and greasing a heatproof platter (I used a pizza pan). Place the chopped pecans in a pan, spreading evenly. Toast in oven for about 8 minutes, stirring every 2 minutes. Remove pan and set aside.

Fill a saucepan with 2 tbs of water and the sugar. Stir and set over medium high heat. Let come to a boil and stir until sugar is dissolved. Place a cover over the saucepan and let it continue to boil for another few minutes. Uncover and continue to cook for 2 more minutes. The mixture will start to develop a golden color. Watch closely for the ideal amber color (you do not want burnt sugar) and remember that it still continues to cook a little even after removed from the stove. Once syrup is ready, pour in pecans and quickly toss to coat. Transfer to buttered pan and flatten with a heavy saucepan.

After 10 minutes, praline should be cooled. Crack praline and place in a plastic bag. Using a mallet or heavy saucepan, break up the mixture into tiny pieces. Separate out 1/3 of a cup. Set both aside.

Change the oven temperature to 375 degrees. Prepare 2 sheet pans by lining with parchment paper. Fill the bowl of a stand mixer with the butter. Beat until silky, stopping to scrape down the sides of the bowl. Then add both sugars and blend until a fluffy texture is reached. Scrape down the sides of the bowl again and beat in egg and vanilla extract.

Then place a sieve over a large bowl. Fill with flour, baking powder, salt and baking soda. Sift through the sieve.

Add half of the sifted ingredients to the sugar/butter blend. Fold the ingredients together until no dry streaks remain. Then add the rest of the dry ingredients and mix together until completely blended. Pour the larger portion of the pecan praline into the batter. Stir until all praline is evenly distributed throughout the batter.

Form cookies by rolling dough pieces into a 1 inch ball. Take each ball and dip the top into the remaining 1/3 cup of pecan praline. Place each ball about 2 inches apart on prepared baking sheets.

Bake for about 5 minutes. Rotate pans and bake for another 5-6 minutes or until barely golden on the edges. Be careful not to over bake. Over baking will change the texture from slightly chewy to hard and crunchy. Once the cookies are done, place pan on cooling rack. Let cookies cool on pan for about 2 minutes and then transfer to rack to finish cooling.
                                        **LAST YEAR:Samoa Bundt Cake**

Pistachio Schoolboy Cookies

These particular cookies are french and the title has been translated from "Petit Ecolier" (Little Schoolboy).  My original intention was to make pistachio bars, but I found this recipe a little more interesting.

The cookie itself is like a shortbread and has very little sugar in it.  The topping of the white chocolate is the added sweetness.  Originally, the recipe stated to cut into squares and place chocolate pistoles or callet squares of dark chocolate on top. Since I was unable to easily find this type of  formed chocolate, I used a cut up chocolate bar.  I also opted for white chocolate instead of dark.  The chocolate was to be placed on top of the cookie after baking.  The chocolate did not melt as expected, so my modicfication was to melt the chocolate in a double boiler.  Then I used a squirt bottle to drizzle on white chocolate.  The recommended chocolate must much thinner than the regular chocolate bars. Also, I did a triangle instead of square shape.

Pistachio cookies are not commonplace, however that does not change the fact that these are delicious enough to add to your list of tea time treats.  In addition, they are basically a slice and bake cookie, so they do not require a lot of time to make.  This recipe makes about 3-4 dozen cookies.

Pistachio Schoolboy Cookies
adapted from Love N Bake via Amercianalmond.com

Ingredients
4-6 oz white or dark chocolate (see note in 2nd paragraph above)
3 cups flour
1/4 cup sugar
1/2 cup pistachio nut paste
1 and 1/2 egg (1/2 egg = 2 tbs whisked egg)
1 1/2 sticks or 6 oz butter
1 tbs milk
1/4 tsp salt
1/2 tsp vanilla or almond extract

Place butter, salt, pistachio paste and sugar in the bowl of a stand mixer.  Cream together until smooth, stopping occasionally to scrape down the side of the bowl.  Then add the milk, extract and eggs and beat until all is blended together.

Then using a wooden spoon, stir in the flour in one cup increments until no dry streaks remain.  Then divide the dough into 4 equal pieces.  Form each piece into a log 1 1/2 inches in diameter.  Wrap the logs in plastic wrap, place on cookie sheet and put in the refrigerator for about 1 hour, or until firm.

While the dough is chilling, prepare 2 cookie sheets by lining with parchment paper.  Preheat the oven to 375 degrees.

Once dough is firm, take out one log and unwrap.  Place on cutting board and slice dough into rounds 1/4 to 1/3 of an inch thick.  Place each slice on prepared cookie sheet, about 1 inch apart.  Bake cookies for about 8-10 minutes.  They will be set and be lightly toasted on the bottom when done.  Remove pan from oven.  If using the specialty chocolate, place one square on top of each cookie.

Let cookies rest on pan for 2 minutes and transfer to cooling rack.

Repeat this process until all dough logs are sliced and baked into cookies.  If drizzling the cookies,  the process can be started once all cookies are baked and cooled.  Set up a double boiler and melt chocolate.  Drizzle on cooled cookies by using a fork or a squirt bottle.  Let cookies rest until chocolate is set prior to serving or storing.

Tips and Notes:
1. If you are in a hurry, cooled cookies with chocolate can be placed in refrigerator to help the chocolate set up faster.

2. For something less sweet, just sprinkle some sparkling sugar on top prior to baking. These will be perfectly dunkable in tea or coffee.

3. Be sure to really mix up the pistachio paste prior to using it.  The kind I purchased was just like natural peanut butter- upon opening, there was a pool of oil on top.

4.  Be aware that the cookies do not expand much or change color upon baking.

5. For even more festive looking cookies, instead of drizzling chocolate on top, try dipping 1/2 of cookie into chocolate and sprinkling on finely ground pistachios.  Place on wax paper to let set up.
                                    **LAST YEAR:Chocolate Caramel Candy**