Thursday, November 10, 2005

Pecan Romano Cookies

When I made my "Grilled Cheese Sandwiches with Apple, Prosciutto, and Honey Roasted Pecan Spread" my friend Christy tasted the spread alone and said, "This would make great cookies!" I experimented a bit and i think i came up with some unique, tasty cookies that will be especially handy around the holiday season. Let me know what you think!

Pecan Romano Cookies

makes about 2 dozen cookies


1 1/2c. ground honey roasted pecans
1/2c. plus 1/4c. finely grated romano cheese (plus extra for later)
1/2t. garlic powder
1/2t. ground ginger
2 T. olive oil
juice of half a lemon
1/2c. sugar
1/2 c. plus 6 T flour
3 T. very soft butter

1. Preheat oven to 375 F. Combine ground pecans and romano cheese in a large bowl.

2. Add garlic powder and ground ginger. Mix.

3. Add lemon juice. Mix. Add olive oil. Mix.

4. Add juice of half a lemon. Mix. Add sugar. Mix.

5. Add in 1/2c. flour and combine.

6. Mix in very soft butter. Add up to 6 T. flour so that batter sticks together and is smooth and shiny.

7. Take batter one teaspoon at a time and roll each teaspoon into a one inch ball in your hands. Balls should be three inches apart on the cookie sheet. When sheet is full, take the bottom side of a glass and squish each ball so it is about 2 inches across. Sprinkle each disc with some romano cheese.

8. Bake cookies for 8 minutes. Remove from oven (checking that they are done) and let cool on tray for two minutes before transferring to cooling rack.

9. Repeat steps 7 and eight with remaining dough.

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