Pecan Sticks
Here's a cookie you can shape into sticks and dip voluptuously in chocolate or form into Viennese crescents or balls and dust with icing sugar.
Servings: 60
Ingredients:
| Nutritional Info | |
| Per Cookie: about | - |
| cal | 80 |
| pro | 1 g |
| total fat | 7 g |
| sat. fat | 3 g |
| carb | 5 g |
| fibre | 1 g |
| chol | 8 mg |
| sodium | 42 mg |
| % RDI: | - |
| iron | 3% |
| vit A | 3% |
| folate | 3% |
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1 cup (250 mL) butter, softened
1/4 cup (50 mL) icing sugar
2 tsp (10 mL) vanilla
2 cups 500 mL) toasted pecans
2 cups 500 mL) all-purpose flour
1/4 tsp (1 mL) each baking powder and salt
4 oz (125 g) bittersweet chocolate, melted
Preparation:
Line rimless baking sheets with parchment paper or grease; set aside.
In bowl, beat together butter, icing sugar and vanilla until fluffy. In food processor, chop pecans finely, stopping often to scrape down side of bowl. Mix into batter. In separate bowl, whisk together flour, baking powder and salt. Stir into batter in 2 additions.
Using about 2 tsp (10 mL) dough at a time, roll into 2-1/4-inch (5.5 cm) sticks with blunt ends. Transfer to prepared pans.
Bake in centre of 325°F (160°C) oven for 15 minutes or until lightly browned on bottom. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool completely.
Dip 1 end of each cookie into chocolate, letting excess drip off; place on racks set over sheet of waxed paper. Scrape up any chocolate drips and remelt as needed. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 1 month.)
Additional Information
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Variation
Pecan Crescents or Snowballs:
Bend batons into crescent shape or use 1 tbsp (15 mL) dough to make round balls. Bake as directed; while still hot, roll in, or press into, icing sugar (about 1 cup/250 mL total). Reroll when cooled. Alternatively, dip 1 end into melted chocolate.
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