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Recipe is courtesy of Judith Jones
Ingredientes
- 14 tbsp unsalted butter, room temperature
- 1 1/4 cups dark brown sugar
- 1 large egg
- 2 tbsp nonfate dry milk
- 1 tbsp vanilla
- 1 3/4 cups flour, plus more for shaping
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup finely chopped pecans
Direcciones
- Preheat the oven to 375. F
- Line two baking sheets with parchment paper or a nonstick baking mat.
- Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and the sugar.
- Beat in the egg, dry milk, and the vanilla.
- In a medium bowl, sift together the flour, baking soda, and salt.
- With the mixer running, slowly add the flour mixture to the butter mixture.
- Fold in the pecans
- Drop by heaping tablespoons of batter onto the prepared baking sheets about 2 inches apart
- Lightly flour your fingers
- Press each piece of batter into a 3-inch circle.
- Transfer to the oven and bake until lightly browned.
- Bake for 8 to 10 minutes
- Transfer the cookies to a wire rack to cool completely.
