Cooking with Paula Deen Special Issues – September 2019

93 PAULA DEEN’S FALL BAKING

Pecan Snickerdoodles

Makes 24

6 tablespoons unsalted butter,

softened

6 tablespoons all-vegetable

shortening

1 cup sugar, divided

1 large egg

1 teaspoon vanilla extract

2 cups plus 2 tablespoons

all-purpose fl our

¾ teaspoon baking powder

¼ teaspoon baking soda

1⁄8 teaspoon cream of tartar

2 teaspoons ground cinnamon

24 pecan halves

1. In a large bowl, beat butter, shortening,
   and ¾ cup sugar with a mixer at medium
   speed until fl uff y, 3 to 4 minutes,
   stopping to scrape sides of bowl. Add egg
   and vanilla, beating just until combined.
   2. In a medium bowl, whisk together
   fl our, baking powder, baking soda, and
   cream of tartar. With mixer on low speed,
   gradually add fl our mixture to butter
   mixture, beating just until combined.
   Shape dough into a disk, and wrap in
   plastic wrap. Refrigerate for 1 hour.
   3. Preheat oven to 350°. Line 2 baking
   sheets with parchment paper.
   4. In a small bowl, whisk together
   cinnamon and remaining ¼ cup sugar.
   Scoop or shape dough into 1-inch balls,
   and generously roll in cinnamon sugar.
   Place on prepared pans. Dot center of
   each cookie with water, and top each with
   a pecan half, pressing gently to adhere
   and slightly fl atten cookies.
   5. Bake until edges are lightly browned,
   10 to 12 minutes. Let cool on pans for
   2 minutes. Remove from pans, and let
   cool completely on wire racks. Store in
   airtight containers for up to 3 days.

Cookies can be frozen in a heavy-duty

resealable plastic bag for up to 3 months.

Kitchen Tip