1 cup (10 ounces) brown sugar
2 sticks (1/2 pound) butter
2 teaspoons vanilla
1 2/3 cups (8 ounces) flour
1 teaspoon baking soda
2 cups (12 ounces) toasted pecans (See note)
3/4 cup (5 ounces) toasted pecanmeal (See note)
Preheat oven to 325 degrees. Grease a cookie sheet, or line the sheet with parchment paper.
Cream butter and brown sugar in electric mixer until light and fluffy. Stir in egg and vanilla. Add flour and baking soda, mix until incorporated. Stir in pecans and pecan meal.
Drop cookies by spoonfuls. Cookies can be any size desired. For a rounded teaspoon of dough, space a couple of inches apart. Allow more spacing for larger cookies. Bake until golden. Baking time will vary greatly depending on the size of the cookies. Whole Foods' small 1/2-ounce cookies bake in 5 to 7 minutes. The medium 2 1/2-ouncers take about 15 minutes; the extra-large 5-ouncers bake in about 20 minutes. (To avoid overbaking, check cookies a couple of minutes before expected time is up.)
Note: To toast pecans, place in a single layer on a baking sheet and bake 10 to 15 minutes, shaking gently once or twice, until fragrant. Toasted pecan meal is simply finely ground toasted pecans. After toasting, place pecans in a food processor or coffee or spice grinder and process until very fine. Be sure to measure after grinding.
Last Modified: 01/25/2009