I know this. It’s why I don’t hang photographs of my loved ones (other than Ida Tarbell), and it is exactly why I post Friday Cookie images.
Sadly, the image I get at 7 a.m. likely reveals what is close to your cookies’ best moment. The cookies will not improve with time, but I will bring them to work anyway.
I want you to see them in as good a light as I can manage (the morning light in the center of my kitchen is great). Then, I count on the idea that the office surroundings, which include chatty would-be Friday Cookie eaters of all descriptions, will help draw you in.
With that clever, premeditated manipulation in mind, why the heck did I share Delicious Recipes‘ image of homemade pecan sandies on my Facebook page this week?
I can’t make mine look like those. I don’t measure well, for crying out loud. Plus, I’m half asleep when I begin. My coffee doesn’t kick in until the first batch is in the oven, and that’s way after I’ve tried to improve the recipe with an extra half-cup of pecans and an extra “quick-pour” of white sugar.
Before you make the inevitable comparison and judge your foolish baker-friend too harshly, I offer a simple testimony for your consideration:
These cookies are, as advertised, delicious. They are buttery, slightly crisp and not too sweet. I think they make my coffee look important.
Come and get ’em!
HOMEMADE PECAN SANDIES
2 sticks butter, unsalted (1/2 lb., softened)
1 cup vegetable oil
1 cup sugar, granulated
1 cup confectioner’s sugar (sifted)
2 eggs (large)
1 teaspoon vanilla extract
4 cups flour, all purpose (500 gr.)
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups pecans (chopped)
1/2 cup sugar, granulated (for decoration)
Preheat oven to 325 degrees F.
In a large bowl, cream together the butter, vegetable oil, 1 cup white sugar and confectioners’ sugar until smooth.
Beat in the eggs one at a time, then stir in the vanilla.
Combine the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture.
Mix in the pecans.
Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto un~greased cookie sheets. Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.