Friday, June 14, 2013

Dark Chocolate Dipped Pecan Sandies my blog was collecting dust, I was busy doing a million other things. Between my last post and now, I've graduated from college with my Bachelors degree, taken extra classes...and worked...a lot. I'm happy to say that I'll be blogging again, because I missed it so much. And what better way to start up again, than with dark chocolate dipped cookies?

Dark Chocolate Dipped Pecan Logs

Slightly Adapted from: Judy Rosenberg

Print Recipe

  • 1 cup (2 sticks) or unsalted butter, softened
  • ½ cup + 2 tablespoons of sugar
  • 2 teaspoons of vanilla extract
  • 2 ½ cups of all purpose flour
  • ½ teaspoon of salt
  • ¾ cup of chopped pecans 
  • 6 oz of dark dipping chocolate

  • Preheat the oven to 350°
  • Line a cookie sheet with parchment paper
  • In a medium bowl, whisk together salt and flour
  • In a medium bowl, or the bowl of a stand mixer, cream together butter, sugar and vanilla until light and fluffy (about 2 minutes)

  • Slowly add in the flour mixture and mix together for another minute
  • Fold in the pecans

  • Measure out tablespoonfuls of cookie dough and shape into small logs a couple inches long and 1½ inches apart. Flatten the cookies with your palm
  • Bake cookies for 15 minutes, or until edges are barely golden brown

  • After cookies have cooled, melt the chocolate in a double boiler
  • Move chocolate to a small, deep bowl, and dip half of the cookies into the chocolate, making sure to scrape off the excess

  • Place cookies on a piece of wax paper, and allow to harden at room temperature, or the fridge for a faster cool

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