Monday, June 14, 2010
Buck Bannister No comments
This recipe is adapted (loosely) from one presented in the Southern Living Classic Southern Desserts cookbook. I've changed things just a bit because I think pecans say "Southern" more than walnuts do. I also halved the nuts and added in toffee pieces because I love the flavor of toffee, pecans and white chocolate.
This cookie is wonderful and not too crisp or too soft. Unlike many cookies the white chocolate is incorporated directly into the batter rather than being thrown in as chunks or chips at the last minute. That makes the flavor of the butter cookie quite delicious.
6 oz. white chocolate, chopped
3/4 cup butter, softened
1 cup sugar
3 large eggs
1 tsp. pure vanilla extract
3 1/2 cups all-purpose flour
1 tsp. baking powder
3/4 tsp. kosher salt
1/8 tsp. ground nutmeg
3/4 cup chopped pecans
3/4 cup chopped toffee pieces
1/2 cup powdered sugar (for dusting)
Beat butter and 1 cup sugar at medium speed for 5 minutes or until light and fluffy. Add eggs 1 at a time, beating until just blended after each addition. Add vanilla and mix well.
In microwave safe bowl, melt white chocolate in microwave in 30 second increments on high. Stir after each 30 second heating until chips are smooth and melted.
Allow to chocolate to cool slightly (1 to 2 minutes) and add to mixture with mixer running.
Add flour mixture to butter and chocolate mixer and beat at medium speed until blended. Stir in pecans and toffee pieces.
Drop dough by heaping tablespoons onto parchment or silicone covered baking sheet.
Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool completely. Sprinkle cooled cookies with powdered sugar.
These cookies may be frozen for up to 1 month in airtight containers.