Ana D’s Butter Pecan Cookies, modified from Goshen Fair booklet
Why I Love This Recipe
My grandmother brought home the Goshen Fair book. Then my mother and I were looking through the book and we saw something called buttery pecan cookies. I thought it looked good so I decided to make it. I made it, it was kinda easy but also a little challenging as I never made it before. I brought it to the Goshen Fair. I was hoping that the judge would like it. I ended up winning 1st Prize: $8 and the rosette. Two physical changes are when you add the villain extract it turns brown another one is when you put the fourwer in the mixture it is still white. Two chemical changes are when the cookies are rising in the oven another one is when are actually cooking in the and turning brown.
Submitted by: "Ana D"
Ingredients You'll Need
1 cup (2 sticks) butter, at room temperature (Homogeneous mixture)
1 teaspoon vanilla extract (Homogeneous mixture)
2 cups all-purpose flour (Homogeneous mixture)
⅔ cup sugar ( Pure Substance C12H22O11 )
½ cup chopped pecans (Heterogeneous mixture)
Pinch of salt (Pure Substance NaCl)
In large mixing bowl, combine the butter, sugar, salt and vanilla. Using
the electric mixer set on medium speed, beat the mixture until smooth.
Turn off the mixer a few times so you can scrape down the sides of the
bowl with a rubber spatula. Add the flour and nuts. Continue mixing
until the dough looks like moist pebbles.
Gently squeeze the dough together with your hands. When the dough
comes together in a mass, place it on a large piece of plastic wrap.
Using your hands, shape it into a log 10 inches long and about 2 inches
in diameter. Wrap the log in the plastic wrap and refrigerate until firm,
about 3 hours.
Preheat the oven to 350°F. Line 3 baking sheets with aluminum foil.
Unwrap the dough and place it on the cutting board. Using a knife, cut
the log into slices ¼ inch thick. Arrange the slices about 1 inch apart on
the foil-lined baking sheets. Place 1 baking sheet in the oven and bake
the cookies until their edges are golden brown, 14 to 16 minutes. When
done remove from oven and place on cooling rack to cool completely.
Repeat with the second and third sheet.
Lift the cooled cookies off the baking sheet with your fingers.