There is a new favorite cookie in my galley. Yes, it's shocking but true, Cruising Cookies dropped to "also-ran" status last week as we consumed batch after batch of Toasted-Pecan Butter Cookies. Granted, they were small batches of small two-bite treats, but that's still a lot of cookies.
How good were these soft yet crunchy, buttery baked goods? Guests enjoyed them, even those on diets, and one of the boatyard mechanics asked for the recipe. It is hard to resist a cookie that combines the rich, buttery flavor of shortbread and butter cookies topped with a sprinkle of sugar.
Soft, really soft butter was the key to ease of forming the little dough balls. They firmed up nicely as I rolled each scoop of dough between my palms, and flattened without crumbling. Dough balls using a colder butter stick resisted compression and were harder to work with. Ahhh, the range between early morning "room temperature" and late afternoon "room temperature" made such a difference!
Try a batch and see if these nutty cookies become your favorites. Betcha can't eat just one!
Toased-Pecan Butter Cookies
a la Martha Stewart
Yields 1 1/2 - 2 dozen