Subj : 9/21 Pecan Cookie Day - 4
To   : All
From : Dave Drum
Date : Fri Sep 20 2024 04:27 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Pecan Pie Sandwich Cookies
Categories: Nuts, Desserts, Cookies, Snacks, Booze
     Yield: 22 servings

MMMMM--------------------------COOKIES-------------------------------
 1 1/2 c  (150 g) pecan halves;
          - toasted
     2 c  (255 g) A-P flour; more for
          - rolling the dough
     1 c  (225 g) unsalted butter;
          - room temp
   1/3 c  (40 g) packed confectioners'
          - sugar
   1/3 c  (75 g) packed light brown
          - sugar
   1/2 ts Fine sea salt
     1 lg Egg yolk
     1 ts Vanilla extract

MMMMM--------------------------FILLING-------------------------------
   1/2 c  (115 g) unsalted butter
     1 c  (220 g) packed light brown
          - sugar
   1/3 c  (80 ml) dark corn syrup
   1/2 ts Fine sea salt
     1 tb Bourbon
          +=OR=+
     1 ts Vanilla extract
 1 3/4 c  (175 g) pecan halves;
          - toasted, fine chopped

 MAKE THE COOKIES: Combine the pecans and 1/2 cup (65 g)
 flour in a food processor or blender and pulse until the
 pecans are coarsely ground with pebbly bits remaining.

 Using a stand mixer fitted with the paddle attachment,
 beat the butter, both sugars and salt on low speed until
 creamy and smooth. Scrape the bowl and add the egg yolk
 and vanilla. Beat on medium-low speed until fully
 incorporated. Scrape the bowl and add the pecan mixture
 and remaining 1 1/2 cups (190 g) flour. Beat on low
 speed until the dough comes together. Press into four
 1/2" thick squares and wrap each in plastic wrap.
 Refrigerate until firm, at least 3 hours and up to 2
 days.

 When you’re ready to bake, heat oven @ 350ºF/175ºC.
 Place 1 dough square on a generously floured surface and
 sprinkle with more flour. With a floured rolling pin,
 roll to a scant 1/4" thickness, moving and flouring the
 dough as needed to prevent sticking. Using a floured 2-
 1/2" round cutter, cut out rounds as close together as
 possible and transfer to a parchment-lined cookie sheet,
 using a thin spatula if necessary, spacing them 1/2 inch
 apart.

 Gather the scraps, roll and cut again. If desired, cut
 out a 1" circle from half of the cookies using a cookie
 cutter or the wide end of a pastry tip. If your dough
 becomes too soft to cut after rolling, pop it in the
 freezer until firm again.

 Bake until golden brown, about 15 minutes. Repeat with
 the remaining dough. Cool the cookies completely on the
 sheets on wire racks.

 MAKE THE FILLING: Combine the butter, brown sugar, corn
 syrup and salt in a small saucepan and clip a candy
 thermometer to the side of the pot if you have one.
 Bring to a boil over medium-high heat, stirring
 occasionally to melt the butter. Continue boiling,
 stirring occasionally, until dark brown and thickened to
 the consistency of caramel sauce, 2 to 4 minutes. The
 candy thermometer should register 230ºF/110ºC. Remove
 from the heat and carefully add the bourbon. Stir until
 incorporated, then stir in the pecans until evenly
 coated.

 Flip over half of the cookies. Carefully scoop a
 tablespoon of the hot filling and scrape it onto a
 cookie with another spoon. Spread it in an even layer
 with the spoon and very gently press another cookie on
 top to sandwich. Flip the sandwich over so the filling
 can set evenly. Repeat with the remaining cookies and
 filling. Cool completely.

 By: Genevieve Ko

 Yield: 20 to 24 cookies

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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