Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup panocha (Mexican brown sugar)
- 2 eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chopped pecans
Special equipment needed:
- Electric mixer
- Mixing bowls
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, cream the butter, brown sugar, and panocha until light and fluffy.
3. Add the eggs and vanilla extract, and beat until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Fold in the chopped pecans.
7. Line baking sheets with parchment paper.
8. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 12-15 minutes, or until the edges are lightly golden.
10. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes per batch
Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories per serving: 190
Total fat: 10g
Saturated fat: 5g
Cholesterol: 35mg
Sodium: 110mg
Total carbohydrates: 23g
Dietary fiber: 1g
Sugars: 13g
Protein: 2g
Substitutions for ingredients:
- Panocha can be substituted with regular brown sugar or muscovado sugar.
Variations:
- Add 1/2 cup of chocolate chips or dried cranberries to the dough.
- Replace the pecans with walnuts or almonds.
- Add 1 tsp of cinnamon or nutmeg to the dry ingredients for a spiced version.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar and panocha.
- Don't overmix the dough to avoid tough cookies.
- Let the cookies cool completely before storing them to prevent moisture buildup.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
To reheat the cookies, place them in a preheated oven at 350°F (180°C) for 5 minutes.
Presentation ideas:
Arrange the cookies on a platter and dust them with powdered sugar.
Garnishes:
Top each cookie with a pecan half or drizzle them with melted chocolate.
Pairings:
Serve the cookies with a cup of coffee or tea.
Suggested side dishes:
These cookies are perfect as a snack or dessert on their own.
Troubleshooting advice:
- If the cookies spread too much during baking, chill the dough for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils before preparing the dough.
Food history:
Panocha is a traditional Mexican sweetener made from unrefined cane sugar. It has a rich, caramel-like flavor that adds depth to baked goods.
Flavor profiles:
These cookies have a rich, buttery flavor with notes of caramel and pecans.
Serving suggestions:
Serve the cookies on a platter with a dusting of powdered sugar for a festive touch.
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Region: Mexican