Emeril’s Big Boy Christmas Cookies
The Times Picayune
New Orleans, LA, 7 December 2000
The Times Picayune
New Orleans, LA, 7 December 2000
Makes about 2 1/2 dozen
"These are very simple cookies, but delicious nonetheless. I love these butter
cookies just the way they are, but they can be sprinkled with colored sugar
or brushed with melted chocolate after they come out of the oven. You can
make them big, like I do, or as small as you like."
cookies just the way they are, but they can be sprinkled with colored sugar
or brushed with melted chocolate after they come out of the oven. You can
make them big, like I do, or as small as you like."
3/4 pound (3 sticks) unsalted butter,
at room temperature
1 cup plus 2 tablespoons
granulated sugar
6 large egg yolks
1 teaspoon pure vanilla extract
2 cups plus 2 tablespoons all-purpose flour
1 cup ground pecans
3/4 teaspoon salt
at room temperature
1 cup plus 2 tablespoons
granulated sugar
6 large egg yolks
1 teaspoon pure vanilla extract
2 cups plus 2 tablespoons all-purpose flour
1 cup ground pecans
3/4 teaspoon salt
Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle on medium speed, scraping down the sides of the bowl as necessary. Cream the mixture until it is smooth and fluffy. Add the egg yolks, one at a time, mixing in between each addition. Scrape down the sides of the bowl. Beat for one minute, and add the vanilla.
Combine the flour, pecans, and salt in a medium-size mixing bowl and
mix well. Add to the butter mixture and mix on low speed until it is fully incorporated. Increase the speed to medium and mix until the batter is
thick and creamy, about two minutes. Scrape down the sides of the
bowl and the paddle.
Generously dust a large sheet of parchment or waxed paper with flour.
Spoon the dough down the center of the paper, fold the paper tightly over
the dough, and roll into a cylinder about three inches in diameter and 12
to 14 inches long. Refrigerate for eight hours.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment
or waxed paper.
Remove the dough from the refrigerator and peel away the paper. Using
a sharp knife, cut the dough crosswise into 1/2-inch-thick slices. Place
them on the baking sheet about 4 inches apart. Bake until lightly golden, about 20 minutes. Remove the cookies from the oven and let them cool
completely in the pan. Remove the cookies from the pan using a spatula
or thin knife. Repeat the process until all of the dough is used.
Store in an airtight container for up to 2 weeks.
Combine the flour, pecans, and salt in a medium-size mixing bowl and
mix well. Add to the butter mixture and mix on low speed until it is fully incorporated. Increase the speed to medium and mix until the batter is
thick and creamy, about two minutes. Scrape down the sides of the
bowl and the paddle.
Generously dust a large sheet of parchment or waxed paper with flour.
Spoon the dough down the center of the paper, fold the paper tightly over
the dough, and roll into a cylinder about three inches in diameter and 12
to 14 inches long. Refrigerate for eight hours.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment
or waxed paper.
Remove the dough from the refrigerator and peel away the paper. Using
a sharp knife, cut the dough crosswise into 1/2-inch-thick slices. Place
them on the baking sheet about 4 inches apart. Bake until lightly golden, about 20 minutes. Remove the cookies from the oven and let them cool
completely in the pan. Remove the cookies from the pan using a spatula
or thin knife. Repeat the process until all of the dough is used.
Store in an airtight container for up to 2 weeks.
NOTE: Once the dough is removed from the refrigerator,
work quickly so that it doesn’t get soft.
work quickly so that it doesn’t get soft.
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