CHOCOLATE PECAN SLICE AND BAKE COOKIES
Steps:
- In a large bowl with a hand mixer or the bowl of your stand mixer, cream together the butter, sugars and orange zest, if using, until light and fluffy. Add the vanilla extract and egg white and beat well to combine.
- In a separate bowl, sift together the flour, cocoa powder, kosher salt and baking soda. Stir in the chocolate and pecans.
- Add the dry ingredients to the butter and sugar mixture and stir just until combined.
- Divide the cookie dough into four equal pieces, roll each into a 15-centimeter (6-inch) log and wrap in plastic wrap. Place the cookie dough in the freezer for at least 4 hours or for up to 2 months.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper. Slice off as many cookies as you'd like to bake into 1-centimeter (1/2-inch) thick rounds and place on the baking sheet leaving 2 centimeters (1 inch) in between each.
- Sprinkle the cookies with flaky sea salt, if using, then bake the cookies for 10 to 12 minutes, or until the tops of the cookies are no longer shiny. Remove from the oven and allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
MOM'S PECAN SLICES
Mom used to bake these often, she was a great baker and with 11 kids she needed to bake almost every day.
Provided by anymouse
Categories Bar Cookie
Time 47m
Yield 12 bars
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350.
- Mix one cup sifted flour with 1/2 cup butter and pat into bottom of 11 x 7 pan and bake 12 minutes.
- Beat 2 eggs. Add brown sugar, 2 Tbsp flour, salt, baking soda, vanilla and pecans and spread on crust mixture and bake approximately 30 minutes.
- Mix powdered sugar with 1/2 squeezed lemon and spread over partially cooled pecan slices.
Nutrition Facts : Calories 408.7, Fat 15.2, SaturatedFat 5.7, Cholesterol 55.6, Sodium 227, Carbohydrate 67.9, Fiber 1.6, Sugar 56.3, Protein 3.3
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