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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Antonio Mendez
[email protected]I'm so glad I found this recipe! These cookies are the perfect addition to my holiday cookie platter.
Victor's Gaming
[email protected]These cookies were a hit at my bake sale! Everyone loved the unique flavor and texture.
Kashaf Nayab
[email protected]These cookies were a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Makayla Mollett
[email protected]I'm not a huge fan of rye bread, but these cookies were surprisingly good! The rye flour adds a subtle flavor that pairs well with the pecans.
Jody Baker
[email protected]These cookies are delicious! I love the nutty flavor of the pecans and the rye flour gives them a nice hearty texture. I'll definitely be making these again soon.
Khumo Mollo
[email protected]Not the best cookie recipe I've tried. The flavor was just okay and the texture was a bit crumbly.
Aida Tuuti
[email protected]These cookies were a bit too dry for my taste. I think I'll try adding some more butter next time.
Kamrankami Kamrankami
[email protected]Finally found a pecan rye cookie recipe that I love! These cookies are so easy to make and they're always a crowd-pleaser.
FRANK DARFOUR
[email protected]Just made these cookies and they turned out great! The flavor is amazing and the texture is perfect. I love the combination of pecans and rye flour.
Timothy McCormick
[email protected]These pecan rye cookies were a hit at my holiday party! They're so flavorful and have a nice crunch. I'm definitely making them again!