Pecans remind me of my grandparents in southern Arizona; they have pecan trees and always made sure we had some for baking. For me, shelling pecans for my mom's tarts is synonomous with the holidays, and a fresh-shelled pecan always brings back lots of memories.I love these cookies, but unfortunately they're not my children's favorite. Every once in awhile I'll make them just for me and put lots in the freezer for later!
-Mom Pulsipher
1 cup butter (no substitutes), softened
1 cup sugar
1 cup confectioners' sugar
1 cup oil
2 eggs
1 tsp. almond extract
3 1/2 cups flour
1 cup whole wheat flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
2 cups chopped pecans
1 6-oz. package English toffee bits (I use a whole 8 oz. pkg)
Additional sugar
In a mixing bowl, cream butter and sugars. Add oil, eggs and extract; mix well. Combine flours, baking soda, cream of tartar and salt; gradually add to creamed mixture. Stir in pecans and toffee bits. Shape into 1-inch balls; roll in sugar. Place on ungreased baking sheet and flatten with a fork. Bake at 350 for 12-14 minutes or until lightly browned.
*The dough is slightly dry; after you flatten with a fork, just smooth the broken edges with your fingers. I use the medium-sized Pampered Chef cookie scoop, and mine take 14 minutes on a Silpat. Makes about 5 1/2 - 6 dozen.
2 comments:
Those look yummy! For Thanksgiving two year's ago, George's sister found a "deal" on pecans in the shell from a local orchard. We spent a day that weekend shelling all the pecans so I can relate a little. It was fun to sit around and chat. I love mundane activities that can bring you closer to those you love.
My Grandpa is an avid pecan sheller in our family too. I love the way you share your memories with the recipe! That is what makes food 'comforting' to me.
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