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<blockquote data-quote="moreluck" data-source="post: 1456698" data-attributes="member: 1246"><p>Adapted from <u>Land O' Lakes</u></p><p></p><p><span style="font-size: 18px"><strong>Pecan Pie Cookies</strong></span></p><p></p><p><span style="font-size: 15px"><strong>Ingredients</strong></span></p><p>2 cups (10 ounces) all-purpose flour</p><p>1 teaspoon baking powder</p><p>Kosher salt</p><p>1 1/2 cups (12 ounces) firmly packed dark brown sugar, divided</p><p>12 tablespoons unsalted butter, at room temperature</p><p>1 large egg</p><p>2 teaspoons vanilla extract, divided</p><p>1/4 cup heavy cream</p><p>1 cup finely chopped pecans</p><p></p><p><span style="font-size: 15px"><strong>Directions</strong></span></p><ol> <li data-xf-list-type="ol">Preheat the oven to 350°friend. Line two half-sheet pans with parchment paper.</li> <li data-xf-list-type="ol">In a small mixing bowl, whisk together the flour, baking powder, and 1 teaspoon salt. In the bowl of a stand mixer, beat together 1 cup brown sugar with the butter on medium-high, until light and fluffy, 2-3 minutes. Scrape down the sides of the bowl, then add the egg and 1 teaspoon vanilla, and beat until smooth. Add the dry ingredients in three additions, scraping down the sides of the bowl with a rubber spatula between additions. Mix together until just combined.</li> <li data-xf-list-type="ol">Shape dough into roughly 1 1/4-inch balls using a <u>#50 disher</u> [3]. Place 2 inches apart onto the parchment-lined pans. Make an indentation in each cookie with your thumb, rotating your thumb to hollow it out into a round well.</li> <li data-xf-list-type="ol">Whisk together 1/2 cup brown sugar, 1/4 teaspoon salt, 1 teaspoon vanilla, and cream in a small mixing bowl until smooth. Fold in the pecans. Fill the well of each cookie with a scant teaspoon of the pecan filling. Bake for 8 to 12 minutes or until lightly browned around the edges. Cool for 2-3 minutes, then carefully transfer the cookies to a cooling rack.</li> </ol></blockquote><p></p>
[QUOTE="moreluck, post: 1456698, member: 1246"] Adapted from [U]Land O' Lakes[/U] [SIZE=5][B]Pecan Pie Cookies[/B][/SIZE] [SIZE=4][B]Ingredients[/B][/SIZE] 2 cups (10 ounces) all-purpose flour 1 teaspoon baking powder Kosher salt 1 1/2 cups (12 ounces) firmly packed dark brown sugar, divided 12 tablespoons unsalted butter, at room temperature 1 large egg 2 teaspoons vanilla extract, divided 1/4 cup heavy cream 1 cup finely chopped pecans [SIZE=4][B]Directions[/B][/SIZE] [LIST=1] [*]Preheat the oven to 350°friend. Line two half-sheet pans with parchment paper. [*]In a small mixing bowl, whisk together the flour, baking powder, and 1 teaspoon salt. In the bowl of a stand mixer, beat together 1 cup brown sugar with the butter on medium-high, until light and fluffy, 2-3 minutes. Scrape down the sides of the bowl, then add the egg and 1 teaspoon vanilla, and beat until smooth. Add the dry ingredients in three additions, scraping down the sides of the bowl with a rubber spatula between additions. Mix together until just combined. [*]Shape dough into roughly 1 1/4-inch balls using a [U]#50 disher[/U] [3]. Place 2 inches apart onto the parchment-lined pans. Make an indentation in each cookie with your thumb, rotating your thumb to hollow it out into a round well. [*]Whisk together 1/2 cup brown sugar, 1/4 teaspoon salt, 1 teaspoon vanilla, and cream in a small mixing bowl until smooth. Fold in the pecans. Fill the well of each cookie with a scant teaspoon of the pecan filling. Bake for 8 to 12 minutes or until lightly browned around the edges. Cool for 2-3 minutes, then carefully transfer the cookies to a cooling rack. [/LIST] [/QUOTE]
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