• 9/21 Pecan Cookie Day 1

    From Dave Drum@1:3634/12 to All on Sun Sep 19 12:58:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Brother Anselm's Flourless Chocolate-Pecan Cookies
    Categories: Cookies, Snacks, Chocolate, Nuts
    Yield: 20 servings

    12 oz Dark chocolate chips (over
    - 60% cocoa)
    3 tb Unsalted butter
    1 c Granulated sugar
    3 tb Cornstarch
    3/4 ts Baking powder
    1/4 ts Kosher salt
    3 lg Eggs
    1/4 c (1 oz) pecans; coarse
    - chopped

    ONE DAY BEFORE: Melt 1 1/2 cups of the chocolate chips
    in a double boiler: Fill a pot with about 2" of water
    and bring it to a simmer. Place a chips in the
    stainless-steel bowl and place the bowl over the water.
    Stir slowly with a spatula to ensure the chocolate chips
    are completely melted and smooth before turning off the
    heat.

    Melt the butter in the microwave (about 30 seconds on
    high). Mix it into the melted chocolate. Keep the
    mixture warm over the hot water.

    In a mixing bowl, combine the granulated sugar,
    cornstarch, baking powder, and kosher salt. Add the eggs
    and whisk until fully incorporated and the mixture
    resembles pancake batter. Use the spatula or a bowl
    scraper, if necessary, to make sure you incorporate any
    dry ingredients that have settled on the bottom or sides
    of the bowl.

    Slowly whisk in the melted chocolate-butter mixture. (If
    it has cooled and begun to solidify, gently reheat it
    before incorporating.)

    Gently fold in the remaining 1/2 cup chocolate chips and
    the pecans with the spatula.

    Transfer the dough to the baking dish. Cover it tightly
    with plastic wrap that touches the surface of the dough.
    Set in the refrigerator to rest overnight.

    THE DAY OF: Set the oven # 350ºF/175ºC and set a rack in
    the middle of the oven.

    Line a baking sheet with wax paper.

    Using your hands, break the dough into pieces the size
    of your palm (approximately 3 1/2 tablespoons). Roll the
    dough into balls and place them on the baking sheet at
    least 2" apart from one another. Press gently on the top
    of each ball with the palm of your hand to make a thick
    disk. This dough doesn’t spread much, so the disk should
    be relatively close to the size of cookie you’d like.

    Bake for about 8 minutes on the middle rack, rotating
    the baking sheet 180 degrees halfway through.When the
    cookies are just beginning to crack on top but the dough
    is set on the edge and has a soft spot in the center
    (about the size of a quarter), remove from the oven.

    Let the cookies cool in the baking sheet for 5 to 7
    minutes, to further set.

    Remove the cookies from the baking sheet, still on the
    wax paper, and set aside. Reline the sheet with clean
    wax paper and continue with the remaining dough.

    RECIPE FROM: https://www.kcrw.com

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  • From Dave Drum@1:3634/12 to All on Mon Sep 19 16:13:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pecan Pie Sandwich Cookies
    Categories: Nuts, Desserts, Cookies, Snacks, Booze
    Yield: 22 servings

    MMMMM--------------------------COOKIES-------------------------------
    1 1/2 c (150 g) pecan halves;
    - toasted
    2 c (255 g) all-purpose flour;
    - more for rolling the dough
    1 c (225 g) unsalted butter;
    - room temp
    1/3 c (40 g) packed confectioners’
    - sugar
    1/3 c (75 g) packed light brown
    - sugar
    1/2 ts Fine sea salt
    1 lg Egg yolk
    1 ts Vanilla extract

    MMMMM--------------------------FILLING-------------------------------
    1/2 c (115 g) unsalted butter
    1 c (220 g) packed light brown
    - sugar
    1/3 c (80 ml) dark corn syrup
    1/2 ts Fine sea salt
    1 tb Bourbon
    +=OR=+
    1 ts Vanilla extract
    1 3/4 c (175 g) pecan halves;
    - toasted, fine chopped

    MAKE THE COOKIES: Combine the pecans and 1/2 cup (65 g)
    flour in a food processor or blender and pulse until the
    pecans are coarsely ground with pebbly bits remaining.

    Using a stand mixer fitted with the paddle attachment,
    beat the butter, both sugars and salt on low speed until
    creamy and smooth. Scrape the bowl and add the egg yolk
    and vanilla. Beat on medium-low speed until fully
    incorporated. Scrape the bowl and add the pecan mixture
    and remaining 1 1/2 cups (190 g) flour. Beat on low
    speed until the dough comes together. Press into four
    1/2" thick squares and wrap each in plastic wrap.
    Refrigerate until firm, at least 3 hours and up to 2
    days.

    When you’re ready to bake, heat oven @ 350ºF/175ºC.
    Place 1 dough square on a generously floured surface and
    sprinkle with more flour. With a floured rolling pin,
    roll to a scant 1/4" thickness, moving and flouring the
    dough as needed to prevent sticking. Using a floured 2-
    1/2" round cutter, cut out rounds as close together as
    possible and transfer to a parchment-lined cookie sheet,
    using a thin spatula if necessary, spacing them 1/2 inch
    apart.

    Gather the scraps, roll and cut again. If desired, cut
    out a 1" circle from half of the cookies using a cookie
    cutter or the wide end of a pastry tip. If your dough
    becomes too soft to cut after rolling, pop it in the
    freezer until firm again.

    Bake until golden brown, about 15 minutes. Repeat with
    the remaining dough. Cool the cookies completely on the
    sheets on wire racks.

    MAKE THE FILLING: Combine the butter, brown sugar, corn
    syrup and salt in a small saucepan and clip a candy
    thermometer to the side of the pot if you have one.
    Bring to a boil over medium-high heat, stirring
    occasionally to melt the butter. Continue boiling,
    stirring occasionally, until dark brown and thickened to
    the consistency of caramel sauce, 2 to 4 minutes. The
    candy thermometer should register 230ºF/110ºC. Remove
    from the heat and carefully add the bourbon. Stir until
    incorporated, then stir in the pecans until evenly
    coated.

    Flip over half of the cookies. Carefully scoop a
    tablespoon of the hot filling and scrape it onto a
    cookie with another spoon. Spread it in an even layer
    with the spoon and very gently press another cookie on
    top to sandwich. Flip the sandwich over so the filling
    can set evenly. Repeat with the remaining cookies and
    filling. Cool completely.

    By: Genevieve Ko

    Yield: 20 to 24 cookies

    RECIPE FROM: https://cooking.nytimes.com

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