Plantation Pecan Cookies

Plantation Pecan Cookies (Source: Maida Heatter's New Book of Great Desserts (Alfred A. Knopf, 1982. pg. 244.

These remind me of pecan sandies. They are not too sweet and light in texture. The flavor is great and you'll want more than one.  

Very easy to make. The recipe does have a small yield so if you are baking for a crowd, you might do more than one batch.

1 cup pecans
1 cup sifted all-purpose flour
1/4 lb. (1 stick) butter
1/2 tsp. vanilla extract
1/4 tsp. salt
1/4 cup sugar
1 1/2 tsp. prepared coffee, water or brandy
22 pecan halves

Combine the pecans and 1/4 of the flour (reserving the remaining 3/4 cup) in a food processor. Process for about 15 seconds or until fine. 

 

Beat the butter until soft. Add the vanilla, salt, and sugar.

Beat for a minute or two until combined. 

Beat the in the coffee (or water or brandy). 

On low speed, add the flour gradually.

Add the ground pecans and beat until well mixed. Scrape down the sides of the bowl as necessary.

 

Transfer the batter to a piece of aluminum foil (you can also use parchment or wax paper). Flatten it out and wrap it. Place it in the refrigerator or freezer until it is firm.

 

Preheat the oven to 375. Use the bottom 1/3 rack.

Remove the chilled dough and cut it into twenty-two equal pieces.

Roll the pieces into balls and place on a baking sheet about 1 1/2 inches apart. Press them down slightly and top each with a whole pecan.

Bake for 18 - 20 minutes until golden brown.

Transfer to a wire rack for cooling.