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COOKIES - Dark Chocolate, Bacon, Craisin and Cayenne Toasted Pecan Cookie :]>
Nb persons: 0
Yield: 3 dozen
Preparation time:
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THIRD PLACE: DARK CHOCOLATE, BACON, CRAISIN AND CAYENNE TOASTED PECAN COOKIES | |
5 tablespoons | unsalted butter,, (divided use) |
1 cup | pecans, finely chopped |
1/2 teaspoon | cayenne pepper |
2/3 cup | flour |
1/2 teaspoon | baking powder |
1/2 teaspoon | salt |
2 large | eggs |
3/4 cup | light or dark brown sugar, packed |
1 teaspoon | vanilla extract |
8 ounces | 75 percent cacao chocolate, broken into chunks |
1/2 cup | finely chopped crispy-cooked bacon |
1/2 cup | dried cranberries, such as Craisins brand, finely chopped |
Cinnamon sugar |
Preheat oven to 350 F. Line cookie sheet with parchment paper.
Melt 1 tablespoon of butter and mix with chopped pecans and cayenne to evenly coat the pecans. Spread in an 8x8-inch baking pan and toast in the oven for about 12 minutes, stirring occasionally and watching so they don’t overcook, until evenly toasted. Remove and cool. (Leave oven heated to 350 F.)
In a small bowl, mix together flour, baking powder and salt. Set aside.
In a mixing bowl, beat eggs, brown sugar and vanilla on medium to high speed until light and fluffy.
In a microwave-safe bowl, melt chocolate and remaining 4 tablespoons butter in short increments, stirring between each, until almost melted. Remove and continue stirring until fully melted.
Mix melted chocolate into egg and sugar mixture, incorporating fully. Mix in flour mixture until just combined.
Stir in pecans, chopped bacon and dried cranberries, mixing evenly. Batter will be thick. Drop by tablespoons onto prepared cookie sheet, 2 inches apart. Sprinkle liberally with cinnamon sugar.
Bake for approximately 12 minutes. Remove from oven, cooling slightly, and transfer to a wire rack to cool completely.
Makes 3 dozen.
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