I made these twice over the holidays, once for Phillip to bring to work and give to his colleagues, and once to share with Maia and Roshi (hi!), and apparently everyone loved them :-)
The recipe is from Williams-Sonoma's Cookies (love that book!)
Ingredients:
- 2 cups (8 oz/250g) pecans
- 1 cup (8oz/250g) unsalted butter at room temp
- 3/4 cup (6oz/185g) firmly packed light brown sugar
- 1 large egg, separated
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/2 cup multicolored coarse sugar cristals
In a food processor, finely grind the pecans. Measure out 3/4 cup (3oz/90g) for the batter. Reserve the remaining ground nuts for coating the cookies. Set aside.
I do not own a food processor so I used a knife (it took forever!), but the next time I made them I realized that I could use my blender!
In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow.
Add the brown sugar and continue beating until the mixture is no longer gritty .
Add the egg yolk and vanilla and beat on low speed or stir until well blended.
Sift the flour, salt, and baking powder together onto a sheet of wax paper.
Gradually add the flour mixture to the butter mixture, mixing on low speed or stirring with a wooden spoon until blended.
Mix or stir in the 3/4 cup (3oz/90g) ground pecans just until blended.
This is what your mix will lok like:
Preheat the oven at 350 degrees F (180C). Have ready 2 baking sheets. Lightly grease the pans or line with parchment paper, or have ready about 4 dozens miniature paper muffin liners. Spread the remaining ground pecans in a shallow bowl. Lightly beat the egg white in a small bowl.
With floured hands, shape the dough into 3/4 inch (2cm) balls. Bruh the balls lightly with egg white and roll in the pecans to coat lightly.
Place each ball in a paper liner, if using. Place the cookies about 1 inch (2.5cm) apart on the prepared pans.
Bake until the bottoms are lightly browned, 25-18 minutes. Let cool slightly on the pans on wire racks. Using a wide, flexible spatula, remove the warm cookies and roll them in the sugar crystals, or sprinkle the sugar on top if in paper liners. Let cool completely on wire racks.
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