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The Best Pecan Cookies Sandwiched with Fresh Peaches and Cream

Source: Nathalie Dupree
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Active Time:  30 Minutes
Total Time:  1 Hour 10 Minutes
  Makes 6
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.
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 heavy large 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 . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 6
Calories: 678
Fat. Total: 52g
Fiber: 4g
Carbohydrates, Total: 50g
Sodium: 212mg
% Cal. from Fat: 69%
Cholesterol: 106mg
Protein: 7g
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