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This Italian cookie is typically dry and crisp-perfect for dunking into
a cup of hot coffee..If you prefer to forgo the dunking. you can omit
the second bake in step five for a softer cookie
THIS IS WHAT THEY SAID, BUT TO ME WHATS THE POINT THEN
Ok here are the ingredients:
1/2 cup butter, softend
1 cup of sugar
3 eggs, divided
3/4 teaspoon vanilla
2 1/4 cups of flour
1 1/2 teaspoons of baking powder
1/4 teaspoon salt
1/2 cup chopped pecans
2 tablespoons Turbinado sugar
1. Preheat oven to 325 degrees. Line baking sheet with parchment paper.
2. In a large bowl, beat butter and sugar at medium speed with a mixer till fluffy
Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3. In a medium bowl, combine flour, baking powder, and salt. mix. Gradually
add to butter mixture, beating until combined. Stir in chopped pecans. (Dough
will be sticky.)
4. On a lightly floured surface, shape dough into a 12x4 inch log. Place on prepared
baking sheet.
lightly beat remaining egg; and brush over log. Sprinkle with turbinado
sugar. Bake for 27 to 30 mins. Remove for oven and let cool completely on wire rack.
5. Reduce heat to 300 degrees Using a serrated knife, carefully cut log crosswise into 1/2
to 3/4 inch-thick slices. Place slices on baking sheet, cut side down. Bake for 15 mins
Turn over and bake for 15 mins more. Remove from pan and cool slices completely on
a few notes, when baking for the first bake..I would check the middle with a tooth pick. and it's funny because I didn't and I thought about it I should have listen to myself. It cooked three minutes past the time and It wasn't cooked completely in the middle. so check it before you take it out. I didn't have a cooling rack her at mom's and I think thats important because I noticed the top cooled and the inside wasn't cooled yet. so be patient and follow this recipe to the exsact. the other thing was be very careful when cutting them.
I hope you enjoy these. It was nice to have with my morning tea...
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