And it's pih-caan, not pee-can. As Emeril Lagasse so eloquently put it, "Pee cans are what truck drivers use."
PECAN THUMBPRINT COOKIES
Makes three dozen cookies.
Cookie Ingredients:
1 c. firmly packed brown sugar (you can use Splenda's brown sugar)
3/4 c. margarine
1 egg, beaten
1 tsp. vanilla
2 c. all purpose flour
Filling Ingredients:
1 c. pecans, chopped
1/2 c. firmly packed brown sugar (again, you can use Splenda's brown sugar)
1/4 c. whipping cream (do not use milk as a substitute)
1 tsp. vanilla
Method:
-preheat the oven to 350 degrees C
-from the cookie ingredients, combine the sugar, margarine, egg, and vanilla in a bowl with high sides
-using a hand mixer, blend these ingredients until they are creamy
-on a low speed, slowly add the flour and baking powder and beat until well mixed
-shape the dough into balls that are about one inch in diameter and place at least two inches apart onto an ungreased cookie sheet
-using your thumb, make an indentation in the centre of the cookie dough, rotating thumb slightly to create a deep hollow for the filling; be careful not to press all the way down to the cookie sheet
-in a medium sized bowl, combine all the filling ingredients and mix well
-using a teaspoon, fill the hollows in the cookie until they are full but so that the filling slightly rounds out the cookie
-bake the cookies for 8 to 10 minutes or until lightly browned
-let the cookies cool for at least one minute before removing from the cookie sheet; the cookies are very soft when you first take them out of the oven and they need time to firm up
-if you are going to store these cookies, use an air tight container and line with wax paper between layers
Nutritional Information (click to enlarge):
We think we saw the face of Buddha:
OK, maybe not but it looks like a face and I'm not about to start claiming its Jesus!
