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27
into a 13 x 9-inch baking pan. Sprinkle brown
sugar and remaining pecans over butter. Place
buns, cut side up, in pan. Cover with plastic wrap
coated with cooking spray and let rise in a warm
place for 40 minutes. While buns are rising,
preheat oven to 375°F.
Bake until tops are well browned, about 30
minutes. Remove from oven and invert pan
immediately onto serving plate, allowing sugar
mixture to drip onto buns. Scrape any remaining
sugar/nut mixture onto buns and serve warm.
Nutritional analysis per sticky bun:
Calories 259 (38% from fat) • carb. 36g • pro. 4g • fat 11g
sat. fat 5g • chol. 32mg • sod. 109mg • fiber 1g
COOKIES AND BARS
Pecan Linzer Cookies
This shortbread is perfect for linzer cookies.
Makes about 45 cookie sandwiches
3 cups unbleached, all-purpose flour,
plus additional for rolling
½ teaspoon fine sea salt
20 tablespoons (2½ sticks) unsalted butter,
cut into 1-inch pieces, room temperature
¼ cup toasted pecan halves, finely ground
¼ cup granulated sugar
1 cup confectioners’ sugar, sifted, plus
extra for dusting
1 teaspoon pure vanilla extract
¾ cup seedless raspberry jam
Combine the flour and salt in a small bowl.
Reserve.
Put the butter, finely ground pecans and
granulated sugar into the Cuisinart
®
mixing bowl.
Insert the flat mixing paddle and select the
MIXING setting and the CREAMING program.
Press the dial to pause the program as necessary
to scrape the entire bowl and paddle. The mixture
should be light and fluffy by the end of the
program. It may not need the full program time,
so keep an eye on the mixture and stop when it
is nice and creamy. Once the butter and sugar
are nicely mixed, stop and scrape the bowl well.
Set to Speed 2 and add the confectioners’ sugar.
Mix until combined. Scrape down the bowl.
Add the flour mixture in 3 batches and the vanilla
extract; mix until fully combined and smooth,
about 2 to 3 minutes. Scrape down the bowl as
necessary. Dough should be one large, smooth
ball when done.
Remove dough from bowl and divide into two equal
pieces. Form each into a disk and wrap in plastic
wrap and refrigerate for at least 2 hours.
Preheat oven to 350°F. Line two baking sheets
with parchment paper. Reserve.
Remove one dough disk from refrigerator.
On a floured surface, roll the dough into an
even ¹⁄8-inch thickness. Using a 2-inch round,
fluted cookie cutter, cut rounds and place on
parchment-lined baking sheet. Roll out and cut
any remaining dough scraps in the same manner
and transfer to the lined baking sheets. Bake until
cookies are very lightly browned on the edges,
about 16 to 20 minutes. Remove from oven and
cool completely in pan. While the first batch of
cookies is baking, roll out and cut the second
dough disk with the same 2-inch cookie cutter.
Make a second cut with a ¾-inch round cookie
cutter in the center of each cookie. Roll and cut
remaining scraps. Transfer cookies to baking
sheets and bake as directed above
Warm jam either in microwave or on stovetop
until just liquid – jam will be too runny if it is too
hot. Once the cookies have cooled, spread about
¾ teaspoon of warm jam on the center of the
solid cookie. Then place the cutout cookie on
top. Sprinkle with confectioners’ sugar. Store in
an airtight container with cookie layers separated
by wax paper.
Nutritional analysis per 1 cookie sandwich:
Calories 107 (47% from fat) • carb. 13g • pro. 1g • fat 6g
sat. fat 4g • chol. 13mg • sod. 26mg • calc. 1mg • fiber 0g
Ginger Cookies
Not your ordinary ginger cookie. We up the zing
with chopped, crystallized ginger in these chewy and
spicy treats.
Makes about 2½ dozen cookies
2¼ cups unbleached, all-purpose flour
1 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¾ teaspoon fine sea salt
¼ cup finely chopped crystallized ginger
(omit if preparing dough for the
Ginger-Orange Icebox Cake on page 37)
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