When it comes to sweets, I’m a tough critic. Whether its cookies, cake or ice cream I love it all. I’m Vivian Pognati, here in New York City about to sweeten my day with a decadent treat. So let’s go behind the burner and meet the cook book author.
So I’m here with the cook book author Kathy Lee. Hey Kathy I think we’re going to cook cookie. We are yes, thanks for having me today. I we’re making Mexican cookies I love to get this gift because its kind the like short bread day so keep really well and terrific to put it and take for somebody and always happy to get it goes great with the cup of coffee of tea in the afternoon.
Ok, let’s get started. Your not going to believe how easy the step to do this. I love easy. So I’m starting with butter we’ve got a cup of butter, you like to put that one in here? Unsalted right? If you going to bake always use unsalted butter and to see how nice soft it is I live if out for hours so they can get more temperature that really important to be creamier and easy to mix, right exactly and all to make better cooking.
So we have a half cup of powdered sugar put that in there and this going to the electric mixer until its get nice and light and creamy. So the next work for you, that’s perfect just let it go for couple of minutes. Now we’re going to put our dry ingredients in out the flour and we have salt over there. Put that in and we have some cinnamon. Yeah just dump that there. Then the key ingredients this our ground pecan and if you not a pecan fan if you just rather use omens and that’s what you got around the house that s fine, wall nuts are good to. I like the pecan you know I keep nuts in my freezer all the time I need them for recipe. So do I and I think when you buy them there perfectly good to go. You just use them anywhere in salads sometime put it chicken. That’s a good one, its coming together. So I don’t want to ever mix it I’m going to turn it off.
I mean how easies that cookie does? I don’t have to do this. It’s not that incredible sweet. There’s only half of cup of the confection sugar because we’re going to add more sugar after it cook. So we want chill the stove for about an hour because its sticky dough so chilling it will help set a little bit warm. I usually do it for an hour in the refrigerator but you know I need a quick trick a I need a little done more faster I put it the freezer about 20 minutes.
So our dough is out of the fridge. Nice and chill its ready to go we have our cookie here are over is heated in 375 I’m going to show you one of my tips for greasing a cookie sheet. I save my butter wrappers and just smear around there, perfect nice and grist. It’s actually easy to do instead of taking a stick of butter and try to get over—a table spoon worth role it along and if any feel like doesn’t sticky just stick in the fridge. This don’t spread out to much to came little closer together. This is a quick one and you know if you want to make this some time before, live the dough in the fridge every night. This going to the oven for about 15 minutes so our cookies are hot and out in the oven while the others still warm we’re going to dip them in a powdered sugar. One of my tips stick this a less messy I put cookie rack on top of the cookie sheet that way the powder goes on it and all over my counter. The powder sugar stick to all you fingers but there’s nothing you can do about it.
So the cookies are calling my name, I don’t know which they want to have really big one and lots of sugar. Buttery, crunchy, sweet, salty everything. Go a little bit everything going on in there. Something for everybody.
Kathy thanks for making this for us. Well thanks for having me I have a great time and I hope you enjoy them.
Stay tune behind the burner we give you the tricks and techniques for better lighting the culinary world on fire. For the recipe QNA photos and more visit the behindtheburner.com.
Transcription by:
Scribe4you Transcription Services