“King Pecan” & Cranberry Cookies

Name: “King Pecan” & Cranberry Cookies
Total time: 7200 s
Yield: 10/12 cookies
Cuisine: British
Ingredients: 80 gm Chopped Pecan Nuts; 100 gm Dried Cranberries; 100 gm Dark soft Sugar; 100 gm Granulated Sugar; 100 gm Butter; 1 tsp Vanilla Extract; 1 large Free Range Egg; 210 gm SR Flour; 1/2 tsp salt (I use Himalayan for everything); Pinch for freshly grated Nutmeg

ChefAnton @chefanton75

Bristol

Bringing out the Cranberries in the run up to the festive season. These crunchy edged, soft centred cookies will give you a teasing hint of Christmas from the Nutmeg & Cranberries ... Pecans are the KING of Nuts imo 😬

ChefAnton @chefanton75

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Ingredients

2 hrs

10/12 cookies

80 gmChopped Pecan Nuts
100 gmDried Cranberries
100 gmDark soft Sugar
100 gmGranulated Sugar
100 gmButter
1 tspVanilla Extract
1large Free Range Egg
210 gmSR Flour
1/2 tspsalt (I use Himalayan for everything)
Pinchfor freshly grated Nutmeg

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Steps

2 hrs

1

Beat together the sugars, Butter & Vanilla until smooth & fluffy.
2

Whisk in the beaten egg gradually. Fold in the rest of the ingredients till you have a soft dough.
3

Set aside in the fridge for 1 hr. I rolled my mixture in grease proof paper.
4

Set your oven to Gas mark 4 or similar. Line a baking tray with grease proof paper. Roll dough into a ball in your hand about the size of a golf ball. Place on the tray & push down gently to flatten slightly. Bake for 12/15 mins just until the edges start to brown.
5

Remove from oven & allow to cool on a cooling rack. You are left with a tasty, crunchy edged, soft centred treat 😬

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ChefAnton @chefanton75

on November 11, 2020 09:20

Bristol

Ex Chef many moons ago. Still love cooking & eating out.I do not follow weights & measures as a rule I normally follow my instincts using taste & texture. Sometimes it works sometimes it doesn’t. If you would like to know anything about my dishes please feel free to drop me a message...Happy Cooking 🙏😉https://www.facebook.com/Chef-Anton-112369750453490/