Friday, June 14, 2013

Dark Chocolate Dipped Pecan Sandies

Dark Chocolate Dipped Pecan Sandies

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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