#CookieRecipe

The Recipe I thought I’d lost forever – Nut Filling for Nut Crescent Cookies

lizellyn Sweets, Uncategorized , ,

Homemade Nut Filling

Ingredients:

3/4 c skin-on almonds
1/2 c walnuts
1/2 c hazelnuts
1/2 c pecans
2 Tbsp water
1 tsp cornstarch
1/3 c light corn syrup
3 Tbsp brown sugar
3 Tbsp evaporated whole milk
1/4 tsp salt
1/2 tsp vanilla

Directions

  1. Toast all nuts at 350 F for about 9 minutes, tossing every 3 minutes. Bake until fragrant – DO NOT BURN
  2. Chop the nuts (individually by type) so all nuts resemble coarse breadcrumbs
  3. In saute pan over medium heat, dissolve cornstarch in the water
  4. Add corn syrup, brown sugar, evaporated milk, and cook until sugar dissolves and everything is combined (about two minutes)
  5. Remove from heat, stir in salt and vanilla.
  6. Mix in the nuts.

Use the filling immediately.

Sometimes the best recipes aren’t just passed down – they’re rediscovered.

Chocolate Chip Cookies with Praline Pecans

lizellyn Sweets , ,

A New York style chunky cookie with a Southern twist.

You asked for the recipe…

Here you go

Praline Pecan Recipe

Ingredients:
1 c brown sugar
1/2 tsp salt
1/2 tsp ground cinnamon
4 Tbsp water
2 cups pecan halves

Instructions;

  1. Combine all ingredients except the pecans in a skillet and cook over medium heat until the sugar dissolves and the mixture is bubbling (about 1-2 minutes)
  2. Add the pecans and cook for an additional 3-4 minutes until it looks like a glaze on the pecans
  3. Remove from the heat, and spread the pecans out on parchment paper to let cool

Chop and add to the cookie dough.
Or eat by themselves.

Let me know if you prefer the cookies warm or cool.