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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
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These make a light crisp sugar cookie and can be dipped in melted chocolate for something a little different. The recipe was printed in the Fall 2008 of Penzeys Spice Magazine. Ingredients:
1 cup butter, room temperature |
1 cup sugar |
2 large eggs |
2 teaspoons vanilla |
2 1/4 cups flour |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1 cup chopped pecans |
6 ounces dipping chocolate |
Directions:
1. In a large mixing bowl cream together the butter and sugar until light yellow; beat in eggs and vanilla.
2. Mix the flour together in a medium size bowl with baking powder and salt; add the flour mixture a third at a time to the creamed mixture blending well after each addition.
3. Fold in the chopped pecans and with lightly floured hands divide the dough in thirds and shape into logs about 10 to 12 inches in length.
4. Wrap each log in wax paper and refrigerate for 2 hours; slice the rolls of dough ito 1/4 inch slices and place on parchment lined cookie sheets.
5. Bake in a 375 degree oven for 8 to 10 minutes or until browned around the edges.
6. Remove cookies to cooling rack and allow to cool completely. When cool, melt the dipping chocolate in top of a double boiler and dip the cookies into the melted chocolate, place on wax paper to set.
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