Tuesday, August 11, 2015
Pecan Cookie Recipe
Did You Know?
September 21 is National Pecan Cookie Day
It is no secret that we love Pecans here! We sell all sorts of nutcrackers and Nut Wizards to make gathering, cracking, and shelling them a breeze, but what will you do with them after that? There are endless possibilities. We love to add them into candies, pies, breads, and, of course, cookies. In honor of National Pecan Cookie Day we want to share this recipe from Martha Stewart that is simple and we enjoy.
These delicate, buttery cookies, which get their crunchy texture from toasted pecans and a sugar coating, practically melt in your mouth. Makes 12.
3/4 cup pecans
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar, plus more for coating
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar, plus more for coating
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour
Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.
These little cookies will just melt in your mouth! To chop our toasted Pecans, we use a Nut Chopper. In no time we have all the chopped pecans we could ever want. You can find the chopper on
If you need help gathering your harvest of Pecans, check out
for all of your nutcracker and nut gathering needs.
Enjoy National Pecan Cookie Day and let us
know what kind of cookies you made!
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