I got home from vacation with an urge to bake – will you think I’m a weirdo if I tell you I missed my Kitchen Aid? If you do, please don’t tell me. :D
Well, my pantry was pretty empty, so my options were limited – luckily I found a print from Martha’s website and some pecans in the fridge. The recipe didn’t call for eggs, which was great - I had none around.
I tried to find the recipe link, but all I got was this message. :(
Butter pecan cookies
¾ cup (83g) pecans
½ cup (113g/1 stick) unsalted butter, room temperature
1/3 cup (67g) caster sugar, plus more for coating
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup (140g) all-purpose flour
Preheat oven to 180ºC/350ºF; on a baking sheet, toast pecans until fragrant, about 6 minutes. Transfer to a plate (so they do not continue to cook on the hot pan) and let cool completely; finely chop. Line two baking sheets with baking paper.
With an electric mixer, cream butter 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.
Roll leveled tablespoons of dough into balls and roll in the extra sugar. Place, 5cm (2in) apart, on prepared baking sheets.
Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with more sugar.
Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.