Cookie Week 2020

At least around here, holiday baking is the best kind of baking. December is an excuse to try all the new cookie recipes I’ve been bookmarking, and the holidays make a perfect excuse for pawning off excess on friends gifting baked goods.

So. Welcome to five days of saccharine madness.

If you want to bake along, here’s what you can expect next week, plus shopping lists (which I haven’t converted to metric yet) if you want to follow along:

Pecan Pie Sandwich Cookies: NYT Cooking

Honestly, these sound so good that I actually might not make any tweaks – high praise coming from someone practically incapable of following the recipe as written.

You’ll need:

  • 325 grams pecan halves
  • 225 grams all-purpose flour
  • 340 grams (3 sticks) unsalted butter
  • 40 grams powdered sugar
  • 295 grams brown sugar (the recipe calls for light brown – I will probably use dark)
  • 1 teaspoon salt
  • 1 ea egg yolk
  • 1 teaspoon vanilla extract
  • 80 grams dark corn syrup
  • 1 tablespoon bourbon

Jessi Spell

A culinary degree and two years of professional experience has not stopped Jessi from making stupid mistakes – she just makes them more efficiently. She habitually reads cookbooks before bed, loses track of time on Wikipedia, and yells at cooking shows like dads watching football. She lives in Brooklyn with her husband Jackson, five plants, and more cookbooks than a 600 square foot studio should hold.


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