8 ounces Unsalted butter, softened
1 1/4 pounds Brown sugar
5 Eggs
1 teaspoon Vanilla extract
1 teaspoon Hazelnut extract
12 ounces Flour
1 tablespoon Baking powder
1/2 teaspoon Salt
8 ounces Pecans, chopped
Powdered sugar, as needed
Yield: 2 1/2 Dozen
1. Using a mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until light, approximately 3 minutes.
2. Add the eggs, one at a time, then add the extracts.
3. Stir the dry ingredients together and gradually add them to the creamed mixture on low speed. Stir in the nuts.
4. Spread the batter into a lightly greased pan and bake at 325°F (160°C) until golden brown and set, approximately 40 minutes.
5. Cool in the pan, then cut into squares and dust with powdered sugar.
Notes: Method: Bar Cookie
1 1/4 pounds Brown sugar
5 Eggs
1 teaspoon Vanilla extract
1 teaspoon Hazelnut extract
12 ounces Flour
1 tablespoon Baking powder
1/2 teaspoon Salt
8 ounces Pecans, chopped
Powdered sugar, as needed
Yield: 2 1/2 Dozen
1. Using a mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until light, approximately 3 minutes.
2. Add the eggs, one at a time, then add the extracts.
3. Stir the dry ingredients together and gradually add them to the creamed mixture on low speed. Stir in the nuts.
4. Spread the batter into a lightly greased pan and bake at 325°F (160°C) until golden brown and set, approximately 40 minutes.
5. Cool in the pan, then cut into squares and dust with powdered sugar.
Notes: Method: Bar Cookie
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