MAKES 24 cookies
TOTAL TIME: 40 minutes
Other nuts, such as walnuts or almonds, can be substituted for the pecans. See the photos that follow the recipe.
|
⅔ |
cup pecans, chopped fine |
|
¾ |
teaspoon ground cinnamon |
|
1¼ |
cups (8¾ ounces) plus 1 tablespoon sugar |
|
7 |
tablespoons unsalted butter, melted |
|
2¼ |
cups (11¼ ounces) all-purpose flour |
|
1½ |
teaspoons cream of tartar |
|
¾ |
teaspoon baking soda |
|
½ |
teaspoon salt |
|
5 |
tablespoons vegetable shortening, cut into 1-inch pieces |
|
2 |
large eggs |
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Combine pecans, ½ teaspoon cinnamon, and 1 tablespoon sugar in bowl, then stir in 1 tablespoon melted butter. In separate bowl, whisk flour, cream of tartar, baking soda, salt, and remaining ¼ teaspoon cinnamon together.
2. Place remaining 1¼ cups sugar and shortening in large bowl. Whisk in remaining 6 tablespoons melted butter until incorporated. Whisk in eggs until smooth. Gently stir in flour mixture with rubber spatula until soft dough forms.
3. Working with 1½ tablespoons dough at a time, roll into 24 balls and place 2 inches apart on prepared baking sheets. Using wet thumb, make small indentation in center of each cookie, then fill with 1 generous teaspoon pecan mixture.
4. Bake cookies until edges are set but centers are still soft and puffy, about 12 minutes, switching and rotating baking sheets halfway through baking. Let cookies cool slightly on baking sheets. Serve warm or at room temperature.