This is the simplest, and fastest cookie recipe, we followed. Great with pecans, and any other nuts, you may have or like. This recipe is adapted from Almond Cookies, - recipe found in "The Higher Taste" by Bhaktivedanta Book Trust. One day, we did happen to run out of eggs, and had very little flour, and the above recipe suited us perfectly. Since we had plenty of pecans, we replaced almonds, and increased the amount of nuts, in general. It is particularly good, eaten soon after they are cooked.
Ingredients - (Makes 12 cookies).
1 cup, all purpose flour,
1/2 cup, unsalted, and softened butter,
1/4 cup chopped nuts,
1/3 cup, light brown sugar,
12 halves (if pecans or walnuts), or 12 whole, smaller size nuts (e.g. almonds, or hazelnuts, etc.),
3 tsp almond flavoring,
Method
(1) Reserve whole/halved nuts, and combine all other ingredients.
(2) Pre-heat oven to 350F (176C).
(3) Form 12 small (about 1 in. in diameter) balls. Press, each ball with your hand to form a cookie. Place it on an ungreased cookie baking sheet, and put whole/halved nut on top of each cookie.
(4) Bake about 12 minutes, or till the edges begin to brown (see the picture).
Bon Appetit!
Other Notes
(1) If you are not familiar with cups, assume an empty, 15 ½ oz. size can to have 2 cups capacity (1 cup=8oz.),
tsp = teaspoon,
tbsp = tablespoon,
1lb = 453 grams
for more help try these links:
Ounces-to-grams conversions
Online Conversions
Temperatureconverter
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References
Special Thanks
Special Thanks to Town & Country Gardens Contributors: blogger, dive-angel (Karin), flickr, Jasmine&Roses, Rita Crane Photography. Rita Crane, daughter of LIFE magazine photographer Ralph Crane. Her work can be seen on Flickr at Rita Crane Photography or on her website., TMR Davies, W.D. Williams
