Baking - White Chocolate and Pecan Nut Cookies!
Heya guys.
White Chocolate and Pecan Nut Cookies
makes 24
what you need:
First, you need to cream together the butter and sugar in a mixer until they're light and fluffy.Then you add the eggs one at a time, and mix in. I always crack them seperately into mugs first, in case I get any shell in, or one of them is bad. Turn the mixer down to a fairly slow speed, and add the vanilla extract.
Add the flour, salt and baking powder and mix well until you have formed a smooth dough. Now add the chocolate and pecan nuts, and stir in until they're evenly dispersed.
Divide the dough in half and shape each one into a roll about 10cm long and 3cm wide. Wrap them seperately in clingfilm and put them in the freezer to set for a few hours.
Preheat the oven to 170 degrees C.
Take off the clingfilm and cut the dough into discs about 2-3cm thick. Arrange them onto trays lined with grease-proof paper, and put in the oven for 10-15 minutes. When they are ready, they should be golden brown around the edges, and completly flat.
Leave them on the trays to cool slightly, then transfer them to a wire cooling rack to cool completly. the cookies should be soft and chewy.
That's all for now.
Bye!
I love this recipe. I've made these loads for my grandma's book group, for special occasions, or just for a rainy day treat at home. They are good for any time, although probably a bit expensive and time consuming to make for an everyday snack, but I think they work really well if you have guests. They do have a few expensive ingredients, and take a while to make, but in the end they really are worth the time and effort. Enjoy!
makes 24
what you need:
- 250g of unsalted butter
- 100g caster sugar
- 200g soft light brown sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 400g plain flour
- 1/2 tsp salt
- 1/4 tsp baking powder
- 100g white chocolate
- 100g shelled and cut pecan nuts
First, you need to cream together the butter and sugar in a mixer until they're light and fluffy.Then you add the eggs one at a time, and mix in. I always crack them seperately into mugs first, in case I get any shell in, or one of them is bad. Turn the mixer down to a fairly slow speed, and add the vanilla extract.
Add the flour, salt and baking powder and mix well until you have formed a smooth dough. Now add the chocolate and pecan nuts, and stir in until they're evenly dispersed.
Divide the dough in half and shape each one into a roll about 10cm long and 3cm wide. Wrap them seperately in clingfilm and put them in the freezer to set for a few hours.
Preheat the oven to 170 degrees C.
Take off the clingfilm and cut the dough into discs about 2-3cm thick. Arrange them onto trays lined with grease-proof paper, and put in the oven for 10-15 minutes. When they are ready, they should be golden brown around the edges, and completly flat.
Leave them on the trays to cool slightly, then transfer them to a wire cooling rack to cool completly. the cookies should be soft and chewy.
That's all for now.
Bye!
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