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Crispy Pecan Cookie Mix

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Crispy Pecan Cookie Mix Recipe

By Tammy Algood Published: July 1, 2016

  • Yield: 1 (6-cup) jar

Ingredients

Instructions

  1. To assemble the mix: Use a canning funnel to keep the layers clean. Begin with the sugar, then in order of the listing, continue to fill the jar, ending with the salt on top. Cover with the jar lid, attach the recipe card with a ribbon and it’s ready to give.
  2. For the attached recipe card: Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper and set aside. In a mixing bowl, stir together the contents of this jar. Add 8 tablespoons softened unsalted butter, 1 egg and 1 teaspoon pure vanilla extract. Mix on low speed 2 minutes or until the dough pulls away from the sides of the bowl. Place heaping tablespoons of the dough onto the parchment, leaving 2 inches between cookies. Bake 10-12 minutes or until light brown. Let cool 2 minutes on the baking sheets before cooling completely on wire racks.For the attached recipe card: Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper and set aside. In a mixing bowl, stir together the contents of this jar. Add 8 tablespoons softened unsalted butter, 1 egg and 1 teaspoon pure vanilla extract. Mix on low speed 2 minutes or until the dough pulls away from the sides of the bowl. Place heaping tablespoons of the dough onto the parchment, leaving 2 inches between cookies. Bake 10-12 minutes or until light brown. Let cool 2 minutes on the baking sheets before cooling completely on wire racks. Yield: about 28 cookies.
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    About Author

    Tammy Algood

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at talgood@tnelectric.org.

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