When I first looked at this recipe, I checked out the picture of it. OK, it’s a round sugar cookie with sugar sprinkled on it. Been there, done that.
As a kid I was a big fan of pecan sandies that the elves baked in their tree. They were also one of the very few packaged cookies that my mom would buy, probably because my dad liked them, too. Only if she had a tripled coupon, though.
There had to be something to these cookies, though. I saw plastic wrap, cooling and resting in the freezer these called for. Looks like a 2-day project, if only not to fill the kitchen sink with dirty dishes.
I browned the butter first. Which took a while to do, since I didn’t want to scorch the last bit of the good Irish butter. I did that and worked on dinner (and played Farmville o.O).
As an added bonus, I was heating up chicken cassoulet for dinner. Yes, this is leftovers in my house, the other half of the big batch I made a few weeks ago. After I strained the browned butter, I scooped out the solids and put them on the cassoulet breadcrumb topping. Butter on top of crunchy chicken skin and butter? Not thinking this is bad. Of course, my cholesterol numbers may disagree.
I measured the butter out (a little more than the recipe needed but it’s butter!) and put it in the refrigerator to cool during dinner.
After the dinner dishes were corralled I started on the rest of the dough. It’s a good thing I heated up leftovers instead of dirtying a cutting board, knives and pans, since I had to break out the mixer and food processor for the dough.
Cream together the butter and sugars? Check. Grind the pecans with the flour and dry ingredients? Check. Great idea here to prevent over-processing the nuts. This would probably be even better in a recipe with toasted nuts. Toasting the pecans for this recipe might be interesting, as it would reinforce the nuttiness of the browned butter. I’ll file this idea away.
Scoop out the dough and knead it? Yeah … ugh … plastic wrap is involved.
I hate plastic wrap. It doesn’t stick to what you want it to stick to, only itself. The stupid cutter thing on the box never works right. I think Rose uses top-secret special plastic wrap. Wrap that is nice and wide, sticks what you want it to stick to, and cuts nicely. Navy Seal Team “Cookie” brings it to her. Shhhh.
I managed to get the dough divided and into the refrigerator without too much incident.
The next night, after dinner, and after letting the cold dough warm up, I finished up the cookies. Again, with my off the shelf plastic wrap. Sigh.
I finally used my hexagonal cutters (a Christmas present from last year), so there wasn’t much re-rolling. The last batch I cut had only a little bit of dough left. There was no sense in re-rolling it, we ate it. Yum!
Because of the freezer rest time, the cookies took longer than a drop cookie. But the results I think were worth it. Tender and crunchy, nutty and buttery, cinnamon and pecan, so good.
As I was eating one, I thought that this dough would make really good pie crust for a pumpkin pie. Or for the pumpkin-pecan pie we made last year. Ooooo …. another idea to file away!