Rosie Daykin's Butter Pecan Cookies
1 � cups pecans
1 cup butter
2/3 cup sugar, plus reserve for sprinkling
2 tsp vanilla
� tsp salt
2 cups all purpose flour
- Preheat oven to 350�F. Toast pecans, and let cool.
- Cream the butter and sugar until light and fluffy. Add the vanilla, salt and flour. Beat until dough just comes together.
- Fold in pecans.
- Separate dough into equal pieces, about the size of ping pong balls.
- Roll into balls, and roll in sugar. Flatten with the bottom of a glass.
- Bake for about 15 minutes until golden brown.
Rosie Daykin's Candy Cane Bark
� lb good quality bittersweet chocolate
� lb good quality white chocolat
1 box candy canes
- On the stove, melt dark chocolate in a double burner and divide between two cookie sheets, spreading thinly.
- Melt white chocolate and divide, pouring over dark chocolate.
- Crush candy canes in food processor. Sprinkle evenly across both pans.
- Chill in freezer until firm. Remove from freezer and smash cookie trays on counter to break into uneven sized pieces.
- Bark can be stored in a container in the fridge for up to a month.
For more information visit Rosie's website butterbakedgoods.com
Tamara Taggart's aprons designed by LUprints.com
