On a recent quiet afternoon, I poured myself a cup of coffee and realized I really needed a cookie. Then it struck me. I had none.
(insert dramatic music here…dum dum DUMMMMMMMMMMMM)
So, I knew what I needed to do: I grabbed a few cookbooks, my coffee, and my handy dandy reading glasses. After about a half hour, none of the cookies really stood out to me as frontrunners. I suppose I was waiting for one to jump out of the page and say, “hey… pick me!” But since none of them were so courageous, I kept flipping.
*Note: because these are designed to be dunked into your coffee or milk, they’re a sturdier cookie (once they’ve cooled), and they’re not too sweet. This way you can soak up a lot of liquid in the little cookie without it falling apart, and your coffee still tastes the way you like it. Yay to that!
¸.•*¨`*•✿ Pixies ✿•*¨`*•.¸
1 stick of butter, room temperature
1 c. powdered sugar (confectioners)
2 tsp. vanilla extract
1¼ c. + 2 Tbsp. flour
¾ tsp. salt
½ c. pecans, hand chopped
½ c. chocolate chips, hand chopped
½ c. powdered sugar (for coating)
Preheat oven to 375°
Whip the butter really well, scraping down now and then with a spatula. Add the powdered sugar and vanilla. Add flour and salt and mix well. (At this point it will look crumbly, and not much like a dough) Add the pecans & chocolate chips; mix well. Add the eggs and blend. The dough will magically become quite moist =0)
To make all these cookies a uniform size, use a 1½ tsp. sized scoop (*I use a stainless steel, springloaded scoop. It looks similar to the #40 scoop I show in my Chocolate Embers recipe, only smaller)
Line a cookie sheet with foil, and stagger rows of cookies. I used a large air-flow type cookie sheet, and it comfortably held 22 cookies.
If you want softer cookies: 13-14 minutes. If you want ones that you can dunk in your coffee, you’ll want them to be a bit sturdier: 16 minutes. After baking, the bottoms are a slight golden color. The top will still be a bit lighter.
Let cookies sit a few minutes on cookie sheet to cool. Carefully slide the foil with the cookies still on it, off of the sheet and onto a countertop; let cool 10 minutes.
Fill a gallon sized ziploc type bag with 20-30 cookies, add an additional ½ cup powdered sugar on top, and seal. You’ll want to coat them completely, so I kind of move them around like I’m a clothes dryer, with a really delicate load. I hope that makes sense. In other words, if you shake it like you’re trying to coat a piece of chicken, you will end up with a bag full of cookie crumbs. Coated in powdered sugar.
Take the cookies out of the bag, and place them back on the foil sheet to completely cool.
*They’re fine if you dunk them in your coffee now, but I prefer these little cookies after they’ve had a sleepover in a jar before they’re eaten.
Speaking of jars, I’m kind of a jar freak. I love them. I don’t use plastic containers. So, I put the cookies in this pretty jar and let sit there till the next morning. Then, I tasted them and was pretty sure I liked them. But, you know, when you’re tasting something and there’s only a bite or two, you really need another taste. Just in case.
So, after 3 cookies, and a large spot of powdered sugar on my shirt, I decided to share this recipe with you. I hope you like them too.
And yes, I promised you a kitten. Here you go: