pecan white chocolate cranberry cookie
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Bonkers
https://www.youtube.com/watch?v=SOeNO1THzcU
¼ cup (60 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
2 large egg yolks
1 Tbsp (15 mL) honey
1 tsp (5 mL) vanilla extract
¾ cup (110 g) all-purpose flour
½ tsp (2.5 g) baking soda
½ tsp (1.5 g) ground cinnamon
½ tsp (1.5 g) ground ginger
¼ tsp (1 g) ground cloves
¼ tsp (1 g) salt
¾ cup (75 g) chopped, lightly toasted pecans
½ cup (80 g) white chocolate chips
½ cup (70 g) dried cranberries
¼ cup (60 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
2 large egg yolks
1 Tbsp (15 mL) honey
1 tsp (5 mL) vanilla extract
¾ cup (110 g) all-purpose flour
½ tsp (2.5 g) baking soda
½ tsp (1.5 g) ground cinnamon
½ tsp (1.5 g) ground ginger
¼ tsp (1 g) ground cloves
¼ tsp (1 g) salt
¾ cup (75 g) chopped, lightly toasted pecans
½ cup (80 g) white chocolate chips
½ cup (70 g) dried cranberries
用料
| egg yolk | 2 |
pecan white chocolate cranberry cookie的做法
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Cream the butter and sugar by hand until smooth. Beat in the egg yolks, followed by the honey and vanilla. Sift the flour, baking soda, cinnamon, ginger, cloves and salt and stir this into the butter mixture. Stir in the pecans, chocolate chips and cranberries. Spoon this into the prepared pan and press down until level, dipping your hands in flour to keep them from sticking as you do so.
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350F for 14-16 mins, until an even golden brown on top.
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Cool the pan on a rack completely before slicing into wedges.
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optional: pecan white chocolate spread
