PECAN COOKIES

Imagine shortbread with the added flavours of cinnamon and toasted pecans... not too sweet, yet totally scrumptious.​ First made for us as a Christmas surprise, this recipe is courtesy of Charlene Wells and her sister Sharon! Enjoy! 

Ingredients

  • 1 cup of Weeds & Seeds™ Classic

  • 1 cup pecans

  • 1 ⅔ cup flour

  • ½ cup icing sugar

  • ½ tsp salt

  • 1 cup butter (room temp)

  • 2 tsp vanilla

Directions

  • Toast the pecans at 350ºF on a parchment lined cookie sheet for 5-10 minutes or when they smell toasty. Watch as they burn easily.

  • Then use the same pan to lightly toast the Weeds & Seeds (Classic Blend) for a few more minutes.

  • Let them cool, then chop pecans into small pieces. Set aside.

  • Dry ingredients: using a whisk or fork stir to blend the flour, sugar and salt, then mix in the Weeds & Seeds and pecans.

  • Wet ingredients: Using a whisk, blend the vanilla into the softened butter.

  • Add the flour mixture to wet ingredients. Mix really well. Mixture should come together almost like a ball.

  • Scoop approx. 1 tsp of dough and roll into ball (a smaller size dough scoop works well for a bite size cookie. 

  • As these cookies do not spread in baking, the dough balls can be placed close together in rows across and down on a cookie sheet.

  • Bake for approx 20 minutes at 325ºF 

  • When cookies are done (light brown on bottom) put pan on a cooling rack for 10 minutes. Remove cookies onto rack and leave for 45 mins+ to cool entirely.

  • To finish the cookies you can leave them plain or sift icing sugar over them or roll them in icing sugar (optional). Place cookies in airtight container using the parchment paper from cookie sheet between layers.

  • 1 batch of dough will make 3-4 dozen cookies depending on size of the ball. Using a small dough scoop produces approximately 100 cookies.

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