Rye Pecan Cookies
Votes: 1
Time: 2 hours 30 minutes
Complexity: easily
Quantity: 24 cookies
Complexity: easily
Quantity: 24 cookies
If you've only tried rye bread, prepare to be amazed: sweet cookies made with it are no less delicious, and even healthier. The flavor of rye cookies is especially good when paired with rich pecans and the light notes of rye whiskey, in which the ground nuts are soaked. The dough, mixed with rye, wheat flour, and nuts, will be crumbly. Form it into tight balls, top each ball with a pecan half, and bake. Drizzle the finished cookies with icing sugar, which also includes a touch of rye whiskey for added flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 1/3 cups pecans
- 2 tbsp + 2 tsp rye whiskey
- 3/4 cup dark rye flour
- 0.5 cups premium flour
- 0.5 tsp baking powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon salt
- 90 g unsalted butter, room temperature
- 3/4 cup dark brown sugar
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 2-3 teaspoons of water
We recommend
Recipes with similar ingredients: rye flour, pecans, powdered sugar
Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven; preheat to 350°F (175°C). Spread the pecans on a rimmed baking sheet and toast for 8 to 10 minutes. Let cool completely. Set aside 24 whole pecans for the topping, finely chop the rest, and transfer to a bowl. Pour 2 tablespoons of whiskey over the chopped pecans, toss to coat, and let sit until almost all the whiskey is absorbed, at least 10 minutes.
- In a medium bowl, whisk together the rye and wheat flours, baking powder, baking soda, and salt. In a large bowl, beat the butter and brown sugar with a mixer on medium-high speed until fluffy, 2-3 minutes. Stir in the chopped nuts, whiskey, and vanilla extract. Reduce the mixer speed to low and beat in the flour mixture.
- Line two baking sheets with parchment paper. Scoop 1 tablespoon of dough each and roll into balls, pressing the dough together if it's crumbly. Place the balls 2 inches apart on the prepared baking sheets and press a pecan half onto each ball.
- Bake, rotating the baking sheets halfway through, until the cookies are just set around the edges but still soft in the center, 12-15 minutes. Let cool completely on the baking sheet.
- Prepare the glazeIn a small bowl, whisk together the powdered sugar, remaining 2 teaspoons whiskey, and 2 teaspoons water until smooth. Gradually whisk in up to 1 teaspoon more water if needed to thin the glaze. Drizzle the glaze over the cookies and let set for 10-15 minutes.
Categories:
Similar recipes
