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“One of my favorite cookies, followed a recipe by Ina Garten but made a few changes to adapt to our tastes. These cookies are quick and easy to make and are just delightful with a cup of tea or coffee!”
READY IN:
22mins
SERVES:
24
YIELD:
24 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Place pecans on sheet pan and bake for 5 minutes. Remove from oven and place in food processor with 1/4 cup of the flour. Pulse until pecans are finely ground. Pour into large mixing bowl and add remaining dry ingredients. Set aside.
  3. In large mixing bowl beat the butter until light and creamy, approximately 2 minutes. Add the turbinado sugar and vanilla.
  4. On low speed, add dry ingredients and mix until dough comes together. DO NOT OVER MIX.
  5. Using small cookie scoop - form balls and place on parchment lined cookie sheet approximately 2 inches apart.
  6. Wet 2 fingers with cool water and lightly press balls to just slightly flatten the cookie.
  7. Bake for 12-14 minutes until edges are lightly brown.
  8. Cool on cooling rack and store in air tight container (IF they make it that long).

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