…are not “healthy” but they are vegetarian.
I just wanted to sneak in this recipe as a treat. Its got butter AND sugar AND processed white flour.
I know, I know what you’re think’n… “What the crap DEZ!?”
Well part of my Dezolutions is to try something new, often. I saw the recipe on Boston.com and it looked perfect to make for the prodiminately vegetarian BBQ I was attending on Saturday.
Reason #398,407 why I love my family, especially my twin brother: I am a terrible baker, but they eat my baked good anyway. I remember this one occasion, I was making sugar cookies from scratch. I was about 18yrs old? I measured everything to a T, kept the timing right etc. What came out of the oven were hockey puck sized cookie death pellets. They were as hard as granite and taste like sand. My sweet brother…ate them proudly to prove to me I have what it takes to be a good baker. After he tried to choke down the second one, I stopped him. I think he lost a couple teeth, and all the blood was rushing from his head as he tried all his might to tolerate my cookie death pellets. He was very sweet.
Since then… I’ve tried. And tried…. and tried some more. Still, always failed. I’m also incredibly messy in the kitchen. So my parents get worried if I ever go to their houses and offer to cook them dinner. I’m just messy with food prep! Jamie or Rocco would never approve if I apprenticed under them.
I would say in the last 2 years, I’ve gotten better and better at baking. Cooking is one thing, I can work a stove top like pro. But I’ve now perfected my apple pie. Its one thing I’m so very proud of. And I just recently made my first pecan pie for a friends birthday, and he seemed to not die from it, so thats a good thing.
So this is a thank you, to my brother mostly, and the rest of my family, for tolerating my dreadful baking as I finally learned how to work an oven and a measuring cup.
Here’s the specs:
| 3/4 | cup pecans |
| 1 1/2 | cups flour |
| 1 | tablespoon cornstarch |
| 1/8 | teaspoon baking soda |
| 1/4 | teaspoon salt, preferably fine sea salt |
| 12 | tablespoons (1 1/2 sticks) unsalted butter, at room temperature |
| 3/4 | cup sugar |
| 2 | egg yolks |
| Grated rind of 1 lemon | |
| 1/4 | teaspoon lemon extract |
| Extra sugar (for sprinkling) |
1. Set the oven at 350 degrees. Spread the pecans on a baking sheet and set them in the oven. Cook, tossing once or twice, for 12 minutes or until lightly toasted. Leave to cool. Chop the nuts coarsely.
2. Turn the oven down to 300 degrees. Line 2 baking sheets with parchment paper.
3. In a bowl, whisk the flour, cornstarch, baking soda, and salt just to blend them.
4. In a mixer, beat the butter on medium-low speed for 3 minutes. Add the sugar in two additions, and beat for 1 minute. Blend in the egg yolks, lemon rind, and extract.
5. With the mixer set on the lowest speed, add the flour mixture in two additions, adding the nuts with the second addition. Beat just until the flour is absorbed.
6. Place heaping, rounded 1 tablespoon mounds of dough on the baking sheets, spacing them about 2 inches apart. Sprinkle the tops with sugar.
7. Bake the cookies for 20 to 25 minutes or until they are softly set and the tops are golden. Let the cookies stand on the sheets for 1 minute, then transfer to wire racks to cool completely. Store in an airtight container.
Now… who the crap has unsalted butter on hand? Not I. And I certainly did not want 3 sticks of unsalted butter to hang out in my fridge forever. You can use regular salted butter, and just nix the seasalt.
Grate’n some lemon
Chopp’n some roasted pecans
The not so healthy stuff 
Mix’n some stuff
Goin’ in the oven
Finished product 
Filed under: #27 Organic/Vegetarian Tagged: | baking, cookies, lemon, lemon butter pecan cookies, pecan, recipe, vegetarian
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