Pecan Cookies

If there is a nut I love more than Pistachio it has to be a Pecan. The way I eat my pecans is either in my breakfast cereal or baked into a cake or a cookie. This past winter I think I have overdone the pecan cookie recipe. The reasons I went overboard this past winter are, one these cookies smell like Christmas and it's the closest i'll get to a cold Christmas at home and still have my pecan cookie.

They, the cookies, do compose of:

 the said pecan nuts,

whole wheat flour,

a wheatbix,

muscavado sugar,

butter (salted), which no cookie is complete without,

nutmeg, hence Christmas-sy smell

cinnamon, again Christmas-sy,

eggs,

Method:

• So firstly, the butter and sugar are mixed with a wooden spoon until creamy,

• next, the nuts are crushed and added to the creamed mixture, together with the flour and spices and crushed wheatbix. Combine all of the above.

• the mixture is then worked with the hands, wrapped in cling film and refrigerated for two hours.

• once chilled, the dough is rolled into table spoon sized amount balls and placed onto a baking tray lined with baking paper. on this occasion I was out so I used aluminium foil which worked just as well. The the balls are then pressed with the underside of the fork and  baked for 20 to 25 minutes.

• remove from the oven, cool for 5 minutes on the tray and place on a wire rack to cool completely. 

As I said, these are one of my favourite cookies and I enjoy them with a glass of ezygest milk. They are not very sweet so sugar lovers will have to play around with sugar types - maybe mix half and half measures of mascavado and white sugar.