2019-07-01_Bake_from_Scratch

97 bake from scratch

PECAN THUMBPRINT COOKIES WITH

CHERRY BUTTERCREAM

Makes about 55 cookies

We gave pecan sandies a summertime makeover

by fi lling these buttery pecan-studded cookies with

a tart Cherry Buttercream. The buttercream gets

its bright fl avor—and brilliant color—from cherry

concentrate, available in the fruit juice aisle at most

grocery stores.

1 cup (227 grams) unsalted butter, softened

⅔ cup (133 grams) granulated sugar

2 large egg yolks (37 grams)

1 teaspoon (4 grams) vanilla extract

¾ cup (85 grams) chopped pecans*, toasted and cooled

2¼ cups (281 grams) all-purpose fl our, divided

¾ teaspoon (2.25 grams) kosher salt

Cherry Buttercream (recipe follows)

1. Preheat oven to 350°F (180°C). Line baking sheets with
   parchment paper.


2. In the bowl of a stand mixer fi tted with the paddle
   attachment, beat butter and sugar at medium speed until
   creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Add
   egg yolks, one at a time, beating well after each addition. Beat
   in vanilla.


3. In the work bowl of a food processor, place pecans and
   ¼ cup (31 grams) fl our; pulse until ground. Add salt and
   remaining 2 cups (250 grams) fl our; pulse to combine. With
   mixer on low speed, gradually add pecan mixture to butter
   mixture, beating until combined.


4. Shape dough into 1-inch balls (about 13 grams), and place
   2 inches apart on prepared pans. Using your thumb or a
   ¼ teaspoon, gently make an indentation in center of each ball.


5. Bake until bottoms are golden brown, 15 to 17 minutes.
   Remove from oven, and press down centers again. Let cool
   on pans for 10 minutes. Remove from pans, and let cool
   completely on wire racks. Place Cherry Buttercream in a
   piping bag fi tted with a medium open star tip (Wilton #32).
   Pipe Cherry Buttercream into center of each cookie.

*We used Sunnyland Farms Raw Georgia Pecan Halves.

CHERRY BUTTERCREAM

Makes about 2 cups

¾ cup (170 grams) unsalted butter, softened

¼ teaspoon (1 gram) almond extract

⅛ teaspoon kosher salt

3 cups (360 grams) confectioners’ sugar

2 tablespoons (40 grams) pure cherry concentrate*

1. In the bowl of a stand mixer fi tted with the paddle
   attachment, beat butter, almond extract, and salt at
   medium speed until creamy, 3 to 5 minutes. Gradually add
   confectioners’ sugar and cherry concentrate, beating until
   smooth. Use immediately.

*We used Tart Is Smart Tart Cherry Concentrate, found in the

fruit juice aisle of the grocery store or online.