PECAN-RYE COOKIES
Provided by Food Network Kitchen
Time 2h30m
Yield about 24
Number Of Ingredients 12
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the pecans on a rimmed baking sheet and bake until lightly toasted, 8 to 10 minutes. Let cool completely. Set 24 whole pecans aside for topping and finely chop the rest; transfer to a bowl. Pour 2 tablespoons whiskey over the chopped nuts, stir to coat and let sit until almost all the whiskey is absorbed, at least 10 minutes.
- Whisk the rye flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the pecan-whiskey mixture and the vanilla until just combined. Reduce the mixer speed to low; beat in the flour mixture until combined.
- Line 2 baking sheets with parchment paper. Roll tablespoonfuls of dough into balls, squeezing the dough together if it is crumbly. Arrange 2 inches apart on the prepared pans and press a pecan into the top of each.
- Bake, switching the pans halfway through, until the cookies are just set around the edges but the centers are still soft, 12 to 15 minutes. Let cool completely on the pans.
- Make the glaze: Whisk the confectioners' sugar, the remaining 2 teaspoons whiskey and 2 teaspoons water in a small bowl until smooth and thick. Gradually stir in up to 1 more teaspoon water to thin if necessary. Drizzle over the cookies; let set 10 to 15 minutes.
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king alamgir
[email protected]Overall, these cookies are pretty good. I think they would be even better with a little bit of tweaking.
Devin Toniolo
[email protected]These cookies are too dry for my taste. I think I'll try adding some extra butter next time.
Dijaay Daniel
[email protected]I had some trouble getting the cookies to hold their shape. I think I may have overmixed the dough.
Ruth Wandia
[email protected]These cookies are a little too sweet for my taste, but they're still pretty good. I think I'll try reducing the amount of sugar next time.
McCarious Xoagub
[email protected]I'm not a big fan of rye flour, but these cookies were surprisingly good. The pecans and spices really balance out the flavor of the rye.
Nouman Khann
[email protected]These cookies are easy to make and they always turn out perfect. I've made them several times and they're always a hit.
Suleman Khan
[email protected]I love the combination of pecans and rye flour in these cookies. They're so flavorful and have a great texture.
Sandy Said
[email protected]These cookies are delicious! The rye flour gives them a unique flavor that I really enjoy.
Liz Nyamasio
[email protected]I made these cookies for my family and they loved them! They're a great way to use up leftover rye flour.
Nerville 1980 Johnson
[email protected]These cookies are so easy to make and they taste amazing! I love the combination of pecans and rye flour. They're the perfect treat for any occasion.
Vanessa Vassell
[email protected]I've tried many pecan rye cookie recipes, but this one is by far the best. The cookies are soft and chewy, with a delicious nutty flavor. I highly recommend them!
ABDO Alensari
[email protected]These cookies were a hit at my holiday party! They're so flavorful and have the perfect amount of crunch. I'll definitely be making them again next year.