Style at Home - - Food -


8 tbsp un­salted but­ter, at room tem­per­a­ture, cubed ½ cup + 2 tsp gran­u­lated sugar 1 large egg, lightly beaten 1 cup all-pur­pose flour 3½ tbsp Dutch-pro­cessed co­coa pow­der ½ tsp bak­ing pow­der ½ tsp cin­na­mon ¼ tsp salt ¾ cup dark cho­co­late chips ¼ cup mashed banana (1 small) 1⅓ cups pecan halves, finely chopped ¾ cup + 1 tbsp ic­ing sugar In the bowl of an elec­tric mixer, beat the but­ter and sugar on medium-high speed un­til light and fluffy; add the egg and con­tinue to beat un­til in­cor­po­rated. Sift the flour, co­coa pow­der, bak­ing pow­der, cin­na­mon and salt into a bowl, then add to the but­ter and sugar. Mix on low speed for about 15 sec­onds; add the cho­co­late and banana. Beat un­til com­bined. Us­ing your hands, roll the dough into a ball and re­frig­er­ate for 2 hours to firm up.

Place the pecans in a medium bowl. When firm, form the dough into 1" balls, rins­ing your hands if they get sticky; roll each ball in the nuts, press­ing to ad­here. Set the balls on a parch­ment pa­per-lined bak­ing sheet (there’s no need to space them apart) and trans­fer to the fridge for an hour.

Pre­heat the oven to 375°F. Line two bak­ing sheets with parch­ment pa­per. Place the ic­ing sugar in a bowl and roll the cook­ies in it. Place the cook­ies on the bak­ing sheets, spac­ing them 1" apart; flat­ten each cookie to ⅓" thick.

Bake for 10 min­utes. The cook­ies will be soft com­ing out of the oven, so cool on the bak­ing sheet for 10 min­utes be­fore trans­fer­ring to a wire rack. Serve warm.

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