Cooking: White Chocolate Truffle Pecan Drop Cookies

These are my favorite cookies of all time. I don’t know what it is about them…possibly the fact that the toasted pecans meld so beautifully with the other ingredients. Or, that there are obscenely large chunks of white chocolate truffles that give them an almost reflective quality that every “chip” cookie should have, in my humble opinion. They are decadent. When Don found out that I was giving these away he gave me a look that was so confused…as if he couldn’t fathom why I would do that to him. Seriously, they’re so, so good. You know what? I’ll just let them speak for themselves. Make them!! Here’s some incentive:


Here’s the recipe, and do yourself a favor and toast the pecans. There’s nothing in this world like the smell of toasted pecans. It should be illegal. Besides, when you toast nuts, it releases their flavor. Flavor is always good.

Ingredients:

  • 1 1/2 cups of flour
  • 1/2 tsp. of baking soda
  • 1/2 tsp. salt
  • 2/3 cup (1 1/3 sticks) unsalted butter, softened (I used salted butter, they turned out fine)
  • 1/2 cup sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 large egg, at room temp (if you forget, you can still use one out of the fridge, but your cookies won’t have as much volume. Try putting the egg in a warm cup of water for a while.)
  • 1 tsp. vanilla extract
  • 1 cup coarsely chopped toasted pecans (see Note)
  • 2/3 cup coarsely chopped white chocolate truffle (preferably Lindt, in bar form)

Note: to toast pecans, place on a baking sheet in a 350-degree oven for about 15 minutes, or until lightly browned. When they start smelling like they’re done, they’re done. It’s easy to burn these babies.

Preheat oven to 350 degrees.
In a small bowl, combine the flour, baking soda, and salt. Set aside.
In a large bowl cream the butter with the sugars until smooth, about two minutes. Add the egg and vanilla, and beat well. Add the dry ingredients and mix thoroughly. Stir in the pecans and white chocolate. Drop by rounded teaspoonfuls into ungreased cookie sheets, leaving several inches between for expansion. Bake for 10 to 12 minutes,or until lightly golden. Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack to cool completely. Then inhale. I won’t tell if you do, I’m pretty sure I ate at least half a dozen.

Cooking: Aaaah, Magnolia

Look at what I got myself for my birthday.

I’m so happy.  Magnolia.  Or as, Lilly, my sister-in-law says, “Mongolia.”  (She gets the two mixed up sometimes.  Even though one is a country and the other a flower. It’s endearing, dearest Lilly.)  I have been in love with the Magnolia Bakery in New York since I picked up a copy of the Reader’s Digest four years ago and they were rated as one of America’s top bakeries.  Since then I have scoured the internet trying to find out top secret information about the bakery.  How do they do their swirl?  Are any of their recipes on the internet?  Then, a mere half week ago I found this beautiful cookbook.  It’s what dreams are made out of.  It has everything from ice cream to sweetbreads to cheese pies.  Oh yes, cheese pies.  I had to have it.  Don’t worry, I’ll share.  Although, the cookbook still doesn’t show how to do that dang swirl.

[erin's star signature]