The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book by Judy Rosenberg celebrates all the best things about baking. And with a title like that, there’s a guilt-free element — Yes, I know how much sugar is in this delicious treat. AND I DON’T CARE.
Enjoy this scrumptious recipe.
Crispy. Crunchy. Buttery. These cookies, made with lots of ground pecans, have all the bases covered. They are wonderful choices to pack in holiday tins. And, oh, did I mention that they melt in your mouth?
makes 48 cookies
- Vegetable oil or butter for greasing the baking sheets (optional)
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 1/3 cup plus 1 tablespoon sugar
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups finely ground pecans
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
1 Preheat the oven to 325°F. Line several baking sheets with parchment paper or lightly grease them with vegetable oil or butter.
2 Make the cookies: Sift the flour, salt, and cinnamon together into a small bowl and set aside.
3 Cream the butter, sugar, and vanilla in a medium-size mixing bowl with an electric mixer on medium speed until light and fluffy, about 4 minutes. Scrape the bowl with a rubber spatula.
4 Add the flour mixture and the pecans and beat on medium-low speed for 20 seconds. Scrape the bowl. Then beat until the flour and nuts are completely incorporated, about 15 seconds.
5 Make the coating: In a small bowl, stir together the sugar and cinnamon.
6 Break off heaping teaspoons of the dough and form each of them into crescents. Dip the crescents in the coating and place them 2 inches apart on the prepared baking sheets. Bake until lightly golden and firm to the touch, 30 minutes. Let them cool completely on the baking sheets.