Learning 2 Bake – from Scratch XIX

Another cookie exchange on Friday, so more cookies. At The Laird’s request, pecan. That’s a bit vague, but this Betty Crocker recipe looked good:

Butter Pecan Pudding Cookies

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 box (3.4 oz) Jell-O™ French vanilla-flavor instant pudding (dry)
2 eggs
1 teaspoon vanilla
2 cups chopped toasted pecans
1/2 cup toffee bits

First, toast the pecans! I forgot. It really brings out the taste (I know this from pecan pies – and it’s on the web page). 350 for about 20 minutes, stirring occasionally. Don’t burn them.

Do the usual: Mix (sift) dry, cream butter & sugar (sift the brown), add eggs & vanilla, add Jello (OK, not so usual), add the dry ingredients. Stir in pecans and toffee (by hand works better than the mixer).

Yep, I’ve got everything

I thought Jello pudding was such a great midwestern touch. How could I resist?

Note the new Kitchen Aid bowl!

Sifting flour is somewhat silly these days, but I do it anyway because I always sift the brown sugar – there are always chunks in it. As long as I’m getting the sifter dirty, I might as well use it for everything. Never having opened a package of Jello pudding before, I sifted that, too, just in case (it wasn’t necessary).

Ready to bake

Looking at the picture, it’s clear these are not going to be pretty, but it looked good at the time. I must work on size and shape consistency; perhaps a cookie dough scoop for Christmas…

Just out of the oven. If you’re very observant, you will notice they are different trays.

Guess which tray was on the top rack. The new oven will have a convection fan in it. Aside from burning the first few batches, perhaps that will even things out. I don’t really want to double the baking time just to get equal browning. Perhaps once I get equal size and shape I will care more.

I declare this a baking success!

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