Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Monday, September 29, 2014

Tea and A Treat

Every afternoon at half past three
I have a cup of tea
And a treat.

Mostly in the breakfast room
Where I can look out over the garden

My treat is always a cookie

I love these little pecan dandies
from my culinary hero, Ina Garten
I do like cookies small enough to tuck on a saucer
And two seems to be perfect!

Of course, there's more in the larder
for teas this week.


1 cup pecan halves
2 cups flour, divided
3/4 t. salt
1/2 t. baking powder
2 sticks butter, at room temperature
1/2 c. demerara or turbinado sugar
2 t. vanilla
24 whole pecan halves

Preheat the oven to 350

Place the 1 cup of pecan halves on a sheet pan and bake for 5 to 10 minutes, until toasted.    Set aside to cool.    Place the cooled pecans plus 1/4 cup of flour in a food processor fitted with the steel blade and process until the nuts are finely ground.

Place the mixture in a medium bowl and add the remaining 1 3/4 c. flour, salt, baking powder.    Stir to combine.   In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 2 minutes, until light and fluffy.    With the mixer on low, add the vanilla and the flour mixture, mixing just until the dough comes together.

Using a small ice cream scoop form the batter into balls about 1 inch in diameter (1 ounce on a scale).   Place the balls 1 inch apart on a sheet pan lined with parchment or silpat.    Press a pecan half into the center of each ball, pressing the pecan halfway down into the cookie.    Bake for 20 to 25 minutes, until the cookies turn golden brown around the edges.     Cool for 5 minutes.    Place on a  wire rack and cool completely.

NOTE:   The cooled cookies may be stored in an airtight container for several days.

It's Tuesday and I'm joining Sandi at Rose Chintz Cottage for Tea Time Tuesday and Bernideen for Tea in the Garden


Bernideen said...

I think it would be hard to just eat 2 of those. I'm am sure that would be difficult! Looks wonderful and so glad you shared!

MomWaldsPlace said...

What a perfect way to get ready for the second half of the day.

Judith @ Lavender Cottage said...

Yes, smaller cookies means we can have two, doesn't it? Like you, for years I've always had something with my afternoon tea and if there are no homemade treats I have to scramble for something because tea alone just won't do.

Sandi@ Rose Chintz Cottage said...

Pretty teapot and cup/saucer, Martha! The shape of the teapot is lovely. Your cookies look just wonderful. I like a cookie that can fit on the saucer too. I always prefer home made whereas Hubby will eat anything including store bought. A pleasure to have you join me for tea and have a splendid day!


Gentle Joy said...

Such a pretty tea set... and wonderful looking cookies. :)

Antiques And Teacups said...

I too love an afternoon treat with my cuppa...and these look perfect! Thanks for the recipe...I'll be making these!

Anonymous said...

If I can't find demerara or turbinado, can I substitute brown sugar? I'm crazy about pecan sweets, so I just have to try these cookies.

Southerncook said...

These look delicious and yet I have never made them. I always keep Demura sugar in the pantry since that is what I take in my tea. Saw your last post too and LOVE the new dust ruffle. It is soooooooo elegant.


Millie said...

You and I both had a bowls of apples on our blogs today! I guess it's the right season for it. Your pecan cookies look great!

Beth in NEPA said...

i love when we can have lots of apples! the little cookies look so good.

The Charm of Home said...

You can't go wrong with one of Ina Garten's recipes. They are always delicious. Your cookies look perfect perched on your saucer!