These cookies are a variation on a shortbread recipe my mom received from a friend back when we were living in Germany in the 1980s.
Return to 350 oven and bake for 25 minutes or until set. While crust is baking, prepare filling: In large bowl, stir eggs, corn syrup, sugar, butter and vanilla until blended. Prepare crust: In large bowl with mixer at medium speed, beat flour, sugar, butter and salt until mixture resembles coarse crumbs.
Grease bottom and sides of a 10x15x1 inch baking pan (a half sheet or jelly roll pan will also work fine). There's just the right amount of each component - and I dare you to eat just one! A thick, slightly sweet crust is the base for the perfect blend of filling and pecans. There ends up being way too much of the gooey stuff and I can really only take a bite or two before it's too much. The ratio of crust to pecans to sweet, gooey filling is all off for me. I love pecans but am generally not the biggest fan of pecan pie. Keep reading for all of our cookies and some recipes! The day started with an 8:30am showing of the new Star Wars movie, a stop by one of my favorite Mediterranean restaurants for lunch to go, and then an afternoon in my kitchen with Christmas music playing in the background. When December finally came, I took off a day of work just so I could focus on baking cookies - and it was a delightful vacation day, well spent. Each member would make four dozen of four different kinds of cookies.that's 16 dozen cookies.per person!! Needless to say, I was excited and intrigued and started making my list of cookies I wanted to make last June (hey, it's never too early to think about Christmas!). One of the things the members of the baking club told me when I first joined, was that they did an epic Christmas cookie exchange every December. I realize it's May and we're talking about Christmas cookies - but the way the weather is behaving, it might as well be December! (Christmas Eve was MUCH warmer than it is today!) Bake for about 35 minutes or until golden brown and firm. Transfer the dough to the baking stone/sheet in the oven and pour one cup of water into the metal tray on the bottom and quickly close the oven door. When the dough has risen, sprinkle with flour and slash the top, about 1/2 inch deep. Place an empty metal tray on the lowest shelf. Place a baking stone or baking sheet in the middle of the oven and let it heat for 20-30 minutes. While the dough is rising, preheat your oven to 450 degrees. Place on a cookie sheet lined with parchment paper and sprinkled with some cornmeal and allow to rest and rise for 40 minutes. Coat it with some more flour and shape into a ball by stretching the surface of the dough around to the bottom on all sides and rotating the ball as you go. When you're ready to bake, dust the surface of the dough in the container with some flour and take out about 1/4th of the dough. From here, you can either bake your first batch or put the dough in the refrigerator until you're ready to bake. Cover the dough (not airtight) and let rest at room temperature until the dough rises and collapses (or flattens on the top), about 2 hours. Add in the remaining ingredients and stir until fully mixed (may need to use wet hands to add in all the flour). In a large bowl or lidded plastic container, mix the water, yeast and salt. cornmeal and/or parchment paper to line cookie sheet.1/2 cup seed mix (use your favorite seeds, I used sesame, poppy, sunflower, amaranth & millet).All the recipes are based on the concept that all you need to do to make bread is make a large batch of a master recipe, store it in your fridge and then when you want bread, pull of a chunk, let it rise and bake! Essentially, it's just five minutes of work to assemble the dough and then it's letting the dough and oven do the rest! I received a bread baking cookbook from a friend called The New Artisan Bread in Five Minutes a Day.
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