Everyday Food from Martha Stewart
This little magazine is from the Omnimedia Empire of Martha. It took me a little while to get used to it, but now I am certainly a fan. It's size is wonderful to take to the store with you...just slip it into your bag and go. Easy to handle and filled with useful information and great recipes. It has become so popular, a television show has branched out, too.
BUTTER PECAN COOKIES
Makes 12; Prep time: 15 minutes; Total time: 30 minutes
These delicate, buttery cookies, which get their crunchy texture from toasted pecans and a sugar coating, practically melt in you mouth
3/4 cup pecans
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar, plus more for coating
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour
Preheat oven to 350°. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.
