Try this Pecan Dream Cookies recipe, or contribute your own.
- Carbohydrate 75.1212000001735 g
- Cholesterol 488.050000621869 mg
- Fat 184.119700234604 g
- Fiber 0 g
- Protein 1.92950000245855 g
- Saturated Fat 116.605360148578 g
- Serving Size 1 1 recipe (302g)
- Sodium 1307.52000166603 mg
- Sugar 75.1212000001735 g
- Trans Fat 12.8890600164231 g
- Calories 1918 calories
Step-by-step
- Preheat oven to 375 degrees.
- In mixer, cream together butter and sugar.
- Add in flour, vanilla and pecans. Mix well.
- Roll in small balls and place on parchment-lined baking sheet.
- Bake for 8-10 minutes.
- While still hot, roll cookies in powdered sugar (be careful, they are delicate!)
- Cool, then roll cookies again.
Operating within a strict thirty-minute preparation window requires precise organization of high-fat doughs to prevent excessive softening before baking. Butter must be thoroughly creamed with sugar to incorporate air, which provides structural integrity for the heavy nut-and-flour mixture without requiring chemical leaveners.
The Dual-Rolling Method
Fragile baked goods demand a two-stage coating process to achieve a lasting confectioners' sugar crust. Rolling the pastries immediately upon removal from the oven allows the residual exterior heat to melt the initial layer of sugar into a sealed glaze. Waiting until complete cooling for the second application ensures a clean, powdery exterior finish that resists immediate absorption into the fat-rich interior.- Bake strictly at 375 degrees Fahrenheit for eight to ten minutes, pulling the pans the moment edges show the faintest hint of golden coloration.
- Handle individual portions gently while warm because the absence of eggs leaves the crumb exceptionally brittle.
- Store baked units in an airtight container at room temperature for up to five days, or freeze the unbaked shaped dough balls for up to two months before baking from frozen with an extra two minutes added to the timer.
