• 9/21 Pecan Cookie Day 3

    From Dave Drum@1:3634/12 to All on Mon Sep 19 16:48:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Brown Butter Pecan Cookies
    Categories: Cookies, Snacks, Nuts
    Yield: 16 servings

    MMMMM----------------------BUTTERED PECANS---------------------------
    1 1/4 c Pecan halves; fine chopped
    3 tb Unsalted butter

    MMMMM--------------------------COOKIES-------------------------------
    2 1/2 c A-P flour
    1 tb Cornstarch
    3/4 ts Salt
    1/2 ts Ground cinnamon
    1 ts Baking soda
    8 oz Unsalted butter; melted
    - until browned
    1 c Dark brown sugar; packed
    1/2 c Granulated sugar
    1 tb Vanilla extract
    2 lg Eggs; room temp
    +=PLUS=+
    1 Egg yolk; room temp
    16 Pecan halves; for
    - decoration

    FOR THE BUTTERED PECANS: Melt butter in a large skillet
    over medium heat. Add in chopped pecans and cook,
    stirring occasionally, for 4 to 5 minutes, or until
    lightly toasted. Set aside until needed.

    FOR THE COOKIES: In a large bowl combine flour,
    cornstarch, salt, cinnamon, and baking soda; whisk well
    to combine then set aside until needed.

    In a small saucepan, over medium heat, melt the butter.
    Continue to cook the butter. swirling the pan
    occasionally. Keep a close eye here. The top of the
    butter should become foamy. And you should hear tiny
    popping noises. The butter will develop into a rich
    amber color, with tiny brown bits at the bottom. And it
    will have a slightly nutty aroma. Once the butter
    reaches this stage, remove from heat immediately and
    pour into a large mixing bowl.

    Add both sugars into the mixing bowl and whisk well to
    combine.

    Add in vanilla. Beat in eggs and egg yolk, one at a
    time, beating until eggs are just combined.

    Using a rubber spatula, fold in the flour, stirring
    until just combined. Fold in the buttered pecans.

    Cover bowl and refrigerate for 4 hours.

    TO BAKE: Set the oven @ 375ºF/190ºC. Line two large
    baking sheets with parchment paper.

    Using a large cookie scoop, divide the dough into 3-tb
    sized balls and place onto prepared baking sheets,
    leaving about 3" between each ball of dough for
    spreading.

    Firmly press a pecan half on top of each ball of cookie
    dough.

    Bake, one tray at a time, in a preheated oven for 10 to
    11 minutes. If any edges spread out while baking, use a
    spatula and gently press them back in as soon as you
    remove the cookies from the oven.

    Sprinkle warm cookies with granulated sugar.

    Allow cookies to cool on the pan for 15 minutes, then
    carefully transfer to a cooling rack.

    RECIPE FROM: https://bakerbynature.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... The art of living well: make good use of garlic.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)