The Best Pecan Cookies Sandwiched with Fresh Peaches and Cream
- Active Time 30m
- Total Time 1h 10m
Who would ever think a cookie could be so delicious? They are good on their own, but it seems a waste when there are fresh peaches to be had to sandwich between them. Kay, who has worked for me for 30 years, says these are still her favorite of all the cookies we have done, which is quite an accolade. These cookies may be eaten plain too, of course, served as an accompaniment to the peaches and cream instead of sandwiching them, but a southerner would hardly make that choice if there were any peaches to be had. You will need a knife and fork to eat the stacked and filled cookies.
- For Cookies:
- 10 tablespoons (1 1/4 sticks) unsalted butter
- 1/2 cup sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/4 cups toasted finely chopped pecans
- For Sandwiches:
- 1 cup heavy cream
- 3 teaspoons sugar
- 1 teaspoon peach brandy or schnapps
- 1 to 2 cups sliced pitted fresh peaches
- Confectioners' sugar
FOR COOKIES: Preheat oven to 375 degrees F. Beat butter and sugar in large bowl until light. Sift flour and salt over butter mixture. Add pecans, and stir just until blended.
Divide dough in half. Flatten each into disk. Working with 1 dough disk at a time, roll out dough between 2 sheets of waxed paper to 1/8 inch thickness. Chill until firm, about 30 minutes. Remove top sheet of wax paper. Using 3-inch-diameter cookie cutter, cut out cookies. Transfer cookies to large heavy baking sheet. Bake until edges begin to brown, about 10 minutes. Cool until firm. Using metal spatula, transfer cookies to cooling rack.
FOR SANDWICHES: Beat cream, sugar and brandy in large bowl until soft peaks form. Place 1 cookie on each of 6 plates. Top with whipped cream and peaches, then another cookie. Sprinkle with confectioners' sugar and serve immediately.
VARIATION: Roasted and peeled hazelnuts make a good substitute for the pecans.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
678 calories; 52g total fat; 106mg cholesterol; 212mg sodium; 50g carbohydrates; 4g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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