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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 1 |
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These cookies are good on their own, also delicious as the base for about 20 gooey s'mores. To make the s'mores, you need about 20 marshmallows and 20 1-inch squares of bittersweet or semisweet chocolate. Don't forget to toast the marshmallows. Ingredients:
3/4 cup chopped pecans |
1 1/4 cups whole wheat flour |
1/2 cup rye flour |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
3/4 teaspoon ground cinnamon |
1/2 teaspoon salt |
4 ounces unsalted butter, softened |
1 cup sugar |
1 large egg |
1 tablespoon unsulphured molasses |
1 tablespoon honey |
1/2 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350°F Toast the pecans on a baking sheet for about 5 minutes, or until fragrant. Let cool. Increase the heat to 375°F.
2. In a medium bowl, combine the whole wheat and rye flours with the baking powder, baking soda, cinnamon and salt.
3. In another bowl, cream the butter and sugar wirh an electric mixer on high speed. Add the egg and beat until fluffy.
4. On low speed, beat in half of the dry ingredients until just combined. Beat in the molasses, honey and vanilla, then the pecans and the remaining dry ingredients until just combined.
5. Roll scant tablespoons of the dough into walnut-size balls and arrange them about 2 1/2 inches apart on 2 nonstick baking sheets.
6. With lightly moistened fingers, flatten the cookies to 2-inch rounds. Bake for about 12 minutes, or until golden and lightly cracked on top.
7. Let cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool.
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