By now you all know I love making sweets, all day everyday and I couldn’t be more thankful that my team loves sweets as much as I do, I constantly get asked to make cookies and I am more then happy to whip them up. Thank god for mid afternoon snacks or teatime as an excuse to eat up these cookies. First preheat the oven to 350 on true convection, and while you are waiting for that to get to your desired temperature I measure out all of my ingredients. Once the oven was preheated I put the pecans in the oven to toast. I then pull them out to cool and finely chop. With my handy dandy kitchen aid stand mixer I cream the butter and sugar till it’s light and fluffy, then beat in the flour, salt, and vanilla just until the dough comes together and fold in the chopped pecans. I then take a tablespoon and spoon out the batter so the cookies are consistent in size. I shape the dough into balls and roll them in sugar before placing them on my parchment paper covered baking sheets. Once they are all lined up on the baking sheets I lightly press them down with the palm of my hand or the bottom of a glass. I place the baking sheets in the oven and set my timer for 15 minutes. I peeked in on them about ten minutes in just to see but of course they still needed more time. The timer went off an they were perfect so I took them out of the oven and placed them on the counter to cool for a few minutes. I put the still warm cookies on a platter and served them and in no time, there were none left. Nothing says scrumptious like no leftovers right?
Yours truly,
Chef in training
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