Ah, thanks to Grandma, I knew you wouldn’t steer me wrong. When I called and asked her for just one of her favorite cookie recipes, she revealed these soft, toasty, addictive little pecan morsels.
I understand I’ve gone on and on about how precisely glorious life is here now in Berkeley, CA. I’ve said on multiple occasions the way the food, air, and wine feel and taste just somewhat purer than in NY. But, there are two paramount culinary delicacies that I cannot get on this side of the world. In essence, the foremost is authentic Italian food, and the next, moreover, is my grandmother’s cooking. The times of running next door for just one of her comforting specialties are far behind me, but luckily I could defeat at least a few of my nostalgia by recreating her best meals within California.
I’ll admit, I thought granny was slightly off her rocker when she explained this cookie recipe had no eggs, baking soda, or baking powder. But as usual, I misjudged the children’s matriarchal head, as these cookies were buttery smooth, with a considerable, yet not overpowering, smoky crunch. The caliber of the butter is super important in this recipe since it plays a starring role ultimately result. And don’t omit the icing sugar a dash of snowy sweetness looks excellent and adds character.
3 1/2 oz of pecan halves, toasted in the oven or on a hot skillet. Cut each half into two or three 3 pieces.
8 oz unsalted, organic and natural European style butter
1 cup confectioners sugar, plus much more for dusting
1 tablespoon pure vanilla extract
1/2 teaspoon coarse salt
1 3/4 cup all-purpose flour.
- Preheat oven to 325 degrees F
- Cream butter and sugar with a heavy-duty mixer until it is pale and fluffy, and with a running mixer, add vanilla and salt. Reduce speed to low. Gradually add flour, beating until just incorporated.
- Stir in pecans until distributed evenly through the entire dough. Refrigerate until firm – about one hour.
- Drop 1 scoop of dough onto a baking sheet, about 2 inches apart. Bake, rotating leaves halfway through, until edges are of cookies are lightly golden. It will take about a quarter-hour. Let cool on a wire rack for five minutes—dust with confectionery sugar right before serving.
Try not to eat the complete batch in one sitting.