A few simple ingredients
Nuts are always a great addition to the dessert table. They can be added to squares or cookies, and boost the nutritional value of any dessert . Pecans are delicious, nutrient-packed powerhouses that make for an ideal ingredient in your favorite recipe. I decided to venture down the much-enjoyed pecan cookie path today.
Toasted Pecans
I recently bought a bag of raw pecans knowing that nut desserts were in my future. Growing up in a European household, nuts were always added to cookies and squares—chopped or ground. I appreciate the flavour that walnuts, pecans and hazelnuts add to a variety of sweets. Given the current climate of nut allergies that are rampant, nut desserts are not widely available when out and about. So delicious nut-based recipes are something that we enjoy as a treat at home.
A perfect combination
After thinking about what taste I was after with this recipe, I came up with this one. The carmelized brown sugar, along with the toasted pecans produce a pecan brittle flavour that is out of this world. I was blown away by how awesome they taste!
I hope you try making these sweets treats, and enjoy them as much as we do.
Recipe
AuthorThe Hearty BakerCategoryCookiesDifficultyBeginnerSometimes a break is needed from all the chocolate that is usually a staple in desserts and cookies. Here I have crafted some delicious, crispy pecan cookies. They are vegan and gluten free. While they need some chilling time, the active prep time is minimal. I hope you enjoy these cookies as much as we do.
Preheat the oven to 300F. Toast the pecans for about 10-15 minutes, until lightly toasted. Set aside. (chop if you haven't done so)
In a large bowl, cream the margarine until creamy. Add the sugars and beat on high until light and fluffy.
In another bowl, mix the dry ingredients together until combined--flour, cornstarch, baking soda, and salt. Once this is done, slowly mix the dry ingredients into the wet ingredients until combined. Add the prepared pecans and mix on low for a few seconds until combined and evenly distributed. Cover the bowl tightly with plastic wrap and chill for a minimum of 1.5 hours and up to two days.
Preheat the oven to 350F. Line two baking sheets with parchment paper. Set aside.
Scoop the dough into balls, the size of 1.5 tablespoons. You can also roll the ball in a bowl of granulated cane sugar for a pretty effect (1/2 cup). Then press the ball down slightly on cookie sheet.
Bake the cookies for 8-12 minutes, until golden brown around the edges, and depending on how crispy you enjoy them. The centers of the cookies will be soft, and look under-baked. They will harden and firm up as they cool. They will also deflate slightly as they cool. Cool on baking sheet for 5 minutes before removing, to a cool rack to cool completely. Enjoy!
Store in an airtight container once cooled completely for up to a week.
Ingredients
Directions
Preheat the oven to 300F. Toast the pecans for about 10-15 minutes, until lightly toasted. Set aside. (chop if you haven't done so)
In a large bowl, cream the margarine until creamy. Add the sugars and beat on high until light and fluffy.
In another bowl, mix the dry ingredients together until combined--flour, cornstarch, baking soda, and salt. Once this is done, slowly mix the dry ingredients into the wet ingredients until combined. Add the prepared pecans and mix on low for a few seconds until combined and evenly distributed. Cover the bowl tightly with plastic wrap and chill for a minimum of 1.5 hours and up to two days.
Preheat the oven to 350F. Line two baking sheets with parchment paper. Set aside.
Scoop the dough into balls, the size of 1.5 tablespoons. You can also roll the ball in a bowl of granulated cane sugar for a pretty effect (1/2 cup). Then press the ball down slightly on cookie sheet.
Bake the cookies for 8-12 minutes, until golden brown around the edges, and depending on how crispy you enjoy them. The centers of the cookies will be soft, and look under-baked. They will harden and firm up as they cool. They will also deflate slightly as they cool. Cool on baking sheet for 5 minutes before removing, to a cool rack to cool completely. Enjoy!
Store in an airtight container once cooled completely for up to a week.