This post is in a series of cookie posts that featured the walnut cookie and the almond cookie before this. I can’t believe I made so many variations of these cookies instead of trying new recipes, but these are seriously one of the best CNY cookies I’ve ever tasted, much less made. I wonder how many other nuts I can put in these guys. Sesame, pinenut, peanut?
I hope one day my family at home will get a chance to try these cookies too. *sigh* The problems of living so far away…
Ingredients (makes 16 to 20 cookies)
- 75g unsalted butter, melted
- 90g plain flour
- 50g pecans, roasted
- 40g castor/icing/powdered sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla essence
- 1/4 teaspoon salt
Pound the pecans in a mortar until it resembles a rough powder.
In a mixing bowl, mix all the ingredients together with a silicon spatula. The dough will be flaky and dry. Don’t worry, it will be fine.
Take about 1 to 1.5 teaspoons of the dough and roll it between your palms, forming a ball.
Flatten the ball with two fingers, and place them on a cookie sheet.
Bake the cookies in the oven at 350F for 15 to 20 minutes.
Enjoy and share your cookies!