Tally Nielsen’s Pecan Dreams

 

Tally Nielsen Rozkowski’s recipe for Pecan Dreams,  melt-in-your-mouth holiday cookies are a Santa and Wood family favorite.

 

Ingredients:

1 cup pound (4 sticks) butter

½ cup brown sugar

4 cups all-purpose flour

1 tsp salt

2 Tbsp water

2 tsp vanilla extract

4 cups coarsely chopped pecans 

powdered sugar in which to roll baked cookies

 

Pre-heat oven to 350 degrees Fahrenheit

 

Directions:

1. Use a stand or hand mixer to cream the butter.

2. Gradually add the brown sugar, vanilla extract and water. Mix until incorporated.

3. In a separate bowl, combine the flour and salt. Add the flour mixture to the butter mixture. Beat until well combined.

4. Add the pecans. Stir into the cookie dough with a spoon.

5. Cover the dough tightly and let it rest in the refrigerator for two hours – two days. You may choose to bake the cookies one batch at a time for maximum freshness.

5. Shape 1 tablespoon cookie dough into crescents. Place on a lightly greased or parchment paper covered cookie sheet. Leave room for expansion between each cookie, at least an inch.

6. Bake in the pre-heated oven until bottoms are just starting to brown (light golden brown); start checking the cookies at 15 minutes – they may need 20 minutes in the oven.

7. Remove from oven. Cool for 5 minutes. Remove cookies to wire cooling rack.

8. Shake cookies in powdered sugar in a small (lunch bag size) paper bag while the cookies are still warm. Repeat two or more times.

 

Makes approximately 6 dozen cookies.