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« Notes from Chicago Gourmet 2011 | Main | The Short & Long Of It »
Wednesday
Aug242011

Southern Pecans

Butter Pecan Crisps
2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla paste (or vanilla extract)
1 cup good quality butterscotch chips
3/4 cup coarsely chopped toasted pecans

Preheat oven to 350 degrees F.  Line cookie sheets with parchment paper or spray lightly with cooking spray.  Combine flour, baking soda and salt in a small bowl.  Set aside.

In a large mixing bowl. cream butter and sugars until light and fluffy.  Add egg and vanilla and continue to beat until smooth.  Gradually add flour mixture until well combine.  Fold in chips and pecans.

Scoop spoonfuls onto lined cookie sheets.  Bake until golden brown around the edges, about 10 to 2 minutes, depending on size.  Cool for several minutes on cookie sheets before transferring to racks to cool completely.  

Makes about 4 dozen 3-inch cookies.


Did You Know:  Pecans are the only major tree nut that grows naturally in North America and their history dates back to the 16th century. The name "pecan" is a Native American word.  According to a study in the Journal of Agricultural and Food Chemistry, pecans contain more antioxidants—compounds that sweep up tissue-damaging free radicals—than any other tree nut.  They also provide significant amounts of zinc.

 

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