One of my favorite cookies, followed a recipe by Ina Garten but made a few changes to adapt to our tastes. These cookies are quick and easy to make and are just delightful with a cup of tea or coffee!
Provided by CindiJ
Categories Dessert
Time 22m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Place pecans on sheet pan and bake for 5 minutes. Remove from oven and place in food processor with 1/4 cup of the flour. Pulse until pecans are finely ground. Pour into large mixing bowl and add remaining dry ingredients. Set aside.
- In large mixing bowl beat the butter until light and creamy, approximately 2 minutes. Add the turbinado sugar and vanilla.
- On low speed, add dry ingredients and mix until dough comes together. DO NOT OVER MIX.
- Using small cookie scoop - form balls and place on parchment lined cookie sheet approximately 2 inches apart.
- Wet 2 fingers with cool water and lightly press balls to just slightly flatten the cookie.
- Bake for 12-14 minutes until edges are lightly brown.
- Cool on cooling rack and store in air tight container (IF they make it that long).
Nutrition Facts : Calories 138.2, Fat 11, SaturatedFat 5.2, Cholesterol 20.3, Sodium 148, Carbohydrate 8.7, Fiber 0.7, Sugar 0.3, Protein 1.6
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