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Big Boy Cookies
3
1
2
6
1
2
2
1
1
1
3
1
/4 Pound Butter − (3 sticks); room temperature
Cup Sugar; plus
Tablespoon Sugar
Large Egg yolks
Teaspoon Pure vanilla extract
Cup All−purpose flour; plus
Tablespoon All−purpose flour
Cup Ground pecans
/2 Cup Flaked coconut
Pinch Nutmeg
/4 Teaspoon Salt
/2 Fat; 1/2 Other Carbohydrate
Cream the butter and sugar in the bowl of an electric mixer fitted with a
paddle on medium speed, scraping down the sides of the bowl as necessary.
Cream the mixture until it is smooth and fluffy. Add the yolks one at a
time, mixing in between each addition. Scrape down the sides of the bowl.
Beat for 1 minute and add the vanilla. Combine the flour, pecans, coconut,
nutmeg and salt in a mixing bowl. Add to the butter mixture and mix on low
speed until it is fully incorporated. Increase the speed to medium and mix
until the batter is thick and creamy, about 2 minutes. Scrape down the sides
of the bowl and the paddle. Generously dust a large sheet of parchment or
waxed paper with flour. Spoon the dough down in the center of the paper,
fold the paper tightly over the dough, and roll into a cylinder about 3
inches in diameter and 12 to 14 inches long. Refrigerate for 8 hours.
Preheat the oven to 350 degrees. Line a baking sheet with parchment or waxed
paper. Remove the dough from the refrigerator and peel away the paper. Using
a sharp knife, cut the dough crosswise into 1/2−inch thick slices. Place
them on the pan, about 2 inches apart. Bake until lightly golden, about 15
to 20 minutes. Remove the cookies from the oven and let cool completely in
the pan. Remove the cookies from the pan using a spatula or thin knife.
Repeat the process until all of the dough is used. This recipe yields 2 1/2
dozen cookies.
Big Boy Cookies
55
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