I saw this recipe during a holiday special from Sarah Richardson. I love her show. She said this recipe came from a '50's cookbook but wasn't sure which one. I'm a sucker for old recipes so I saved it to try. The cookies turned out wonderfully, although I did overcook them a tad and made them a bit too large. The texture is very.... crumby..... but in a good way. When you place the cookie in your mouth it crumbles into a million tiny pieces and then turns smooth. My toddler devoured most of them, although I'm pretty sure a few ended up on the floor. Warning: Do not give a toddler an extremely delicate cookie to eat or you will have a giant mess. :)
Speaking of kiddo's, I am extremely proud of both of mine. The other day we drove to a city an hour away to do some shopping. This is the first time we've taken Emmett that far away, mainly because we've never had to until this point. He did great though. He didn't cry the entire way there or back. When we were in the store he wanted to be held (I never leave them stuck in the cart if they want out) and then he talked to everyone that walked by. Mimi was also a good girl, even though she was beyond tired. She woke up in the worst mood imaginable. I'm still not sure why but once we got in the car she was just fine. Maybe she was bored and wanted out of the house for a while. Anyway, when we got back home I made trout and roasted veggies. She ate a ton of fish and broccoli (which she helped cook) and I was debating whether or not to take a picture of this rare moment. I didn't, but I should have. Not only does she want to help me cook EVERY single meal, but lately she's actually been eating what she cooks. Yay!!
|Mix until frothy|
|Slowly add the flour|
|Refrigerate and then form into little balls|
|Dust with powdered sugar|
Serving Size = Roughly 3 dozen depending on the size
Original Recipe: Sarah Richardson
- 2 cups pecans
- 2 sticks butter, unsalted
- 4 tablespoons brown sugar
- 2 teaspoons vanilla
- 2 cups sifted cake flour
- Powdered sugar
- In a food processor, grind the pecans until they are almost a pecan butter. Add the butter and brown sugar and process until it appears frothy. Add the vanilla and pulse a bit more.
- Slowly add the flour, pulsing between.
- It should form a thick paste. Place into a large bowl and refrigerate for an hour, or until firm.
- Preheat oven to 300F.
- Scoop out bite size amounts (about 2 teaspoons) and roll into balls. Place them on a greased baking sheet (you can place them pretty close together).
- Cook for 35 - 45 minutes (depending on the size). Remove from oven when they turn slightly golden brown. Let cool to the touch and then remove from the baking sheet to a cooling rack (preferably with your hands since a spatula can damage them). Place them close together and dust with powdered sugar (be generous). Let cool and then dust again before serving.
Linking to: Hearth and Soul