Chocolate-dipped Vanilla Brown Butter Pecan Cookies Recipe
My mom raves about these cookies, but the whole family speaks about Turkey Cookies. Here it is. My aunt keeps her recipe private. She may take it to the grave, I promise.
Ingredient
– 2 sticks (16 tablespoons) unsalted butter– 2 teaspoons vanilla OR 1 vanilla bean seeds scraped out– 1/4 cup sugar– 1/4 cup brown sugar– 1/2 teaspoon salt– 2- 2 1/4 cups all-purpose flour– 1-2 tablespoons water if your dough seems dry– 3/4 cup raw pecans very finely chopped– 1 egg beaten (the is the egg wash)– 1 cup coarse turbinado sugar– 1 1/2 cups semi-sweet or milk chocolate chips
1
Put butter in a medium, high-sided saucepan. Stir frequently until the butter browns lightly until it smells toasted, about 5 minutes. Butter foams and settles. Stop cooking and cool.
Instruction
2
Add vanilla or vanilla bean seeds, granulated sugar, brown sugar, and salt. Stir in two cups flour until mixed. Add 1/4 cup flour at a time if the dough is too moist to form a ball and hold.
3
If needed, moisten with 1-2 teaspoons water. Mix in pecans. Place dough on big wax paper or plastic wrap. Shape it into a 12-inch-long, 2-inch-diameter log using your hands.
4
Wait 3 hours or overnight to refrigerate the dough wrapped in wax paper. Cutting an empty cardboard paper towel ring lengthwise down the centre and fitting your dough roll inside will help the dough set in a circular shape.
5
Preheat oven to 350°F.
Place dough on a cutting board after unwrapping. Roll dough in coarse sanding sugar after egg wash. Slice the log into 1/2-inch pieces using a sharp knife.
6
Cutting forward quickly is crucial. Keep the knife still. Use force to cut. Cut slowly and the dough will crack. Carefully Place slices 1 inch apart on baking sheet.
7
Golden brown edges will result by baking the cookies for 10-14 minutes. Cool 10 minutes on the baking sheet before carefully transferring to a cooling rack. Be careful with these fragile cookies.
8
Stir the chocolate every 30 seconds in a double grill or full-power microwave until smooth. Drizzle or dip each cookie in chocolate and sprinkle with flaky sea salt.
9
Put the pan of cookies in the fridge for 5 minutes to set the chocolate. Cookies can be kept at room temperature for 4 days in a container with an airtight seal.
also see
also see
Chocolate Dipped Vanilla Bean Cashew Crescent Cookies Recipe