Laura’s Pecan Cookies, Amy Farranto

LAURA’S PECAN COOKIES

This is the perfect recipe for those who don’t like long lists of instructions. I used to call “Laura” every year before Christmas to ask for the recipe, then I finally jotted it down. These are easy to make (think Play-Doh!) and delicious (even better than Play-Doh!) and great for parties.

Ingredients:

• 1 cup soft butter (2 sticks) • 1/4 cup sugar • 2 tsp vanilla extract • 2 cups flour • 1/2 tsp salt • 2 cups chopped pecans

Instructions:

1. Combine ingredients. 2. Bake for 25 minutes at 325F

Ingredients:

• 2 sticks (1 cup) cold unsalted butter, cut into cubes • ¾ cup granulated sugar • 2 tsp. vanilla extract • 2 cups unbleached all-purpose flour • 1 tsp. baking soda • 1/8 tsp. salt, slightly rounded • Heaping 1/3 cup fruit preserves

Instructions:

To make the dough: 1. Fill the kitchen sink with about 2 inches of very cold water. 2. In a medium heavy saucepan, melt the butter over moderate heat and cook, stirring occasionally, until the butter turns golden and smells nutty and flecks on the bottom of the pan turn a rich caramelly brown, about 10 to 12 minutes. (Butter will initially foam a bit, then dissipate. A thicker foam will appear and cover the surface just before the butter begins to brown; stir more frequently once this occurs.) Remove the pan from the heat and place it in the sink to stop the butter from cooking further. Cool, stirring occasionally, about 4 minutes. Remove the pan from the sink, and stir in the sugar and vanilla. 3. In a medium bowl, whisk together the flour, baking soda, and salt. Add to the butter mixture and stir until a dough forms. Shape the dough into two balls – or one, but it’s a little unwieldy – and wrap in plastic wrap. Set aside at room temperature for 1 to 2 hours to allow the flavors to develop. (Alternatively, chill dough balls until you’re ready to use them. Allow the chilled dough to soften at room temperature for at least one hour before shaping into cookies and baking.)