When the pandemic forced the closure of New York City’s 26,000 + restaurants it left millions of workers out of jobs. To raise funds to support them, a digital cookbook was created called “Serving New York:For All The People Who Make NYC Dining Unforgettable.” Recipes were collected from top chefs around New York, and 100% of the proceeds go to Robin Hood’s Restaurant Worker Relief Fund. I was happy to ante up the $20 and download it.
I have been lucky enough to have enjoyed some wonderful meals at Thomas Keller’s French Laundry in Yountville, California. For a souvenir I purchased their gorgeous over sized cook book, which I have never been brave enough to try a single recipe from. So the idea that famous Chef Keller actually made a cookie with only 4 ingredients caught my eye immediately. He said his mother’s favorite cookie was Keebler’s pecan sandies. She was a single mother raising 6 kids and managing restaurants, and her work ethic and attention to detail he claims made him who he is today. He believes any success he has he owes to her. She must be very proud!
There are only 4 ingredients but I had to smile at the exacting amounts of the flour and powdered sugar. Very Chef Keller.
1 3/4 cups +1 1/2 tsp. all-purpose flour
3/4 cup coarsely chopped pecans
6 ounces unsalted butter, at room temperature
3/4 cup + 1 3/4 tsp powdered sugar, plus more for dusting
Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line two sheet pans with Silplats or parchment paper.
Toss the four and pecans together in a medium bowl.
Place the butter in the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low speed until smooth. Add the 3/4 cup plus 1 3/4 tsp. powdered sugar and mix for about 2 minutes, until fluffy. Scrape down the sides and bottom of the bowl. Add the flour mixture and mix on low speed for about 30 seconds, until just combined. Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there.
Divide the dough into 1 1/2 portions, roll into balls, and arrange on the sheet pans, leaving about 1 1/2 inches between them. Press the cookies into 2-inch disks.
Bake until golden brown, about 22 to 25 minutes, reversing the positions of the pans halfway through.
Set the pans on a cooling rack and cool for 5 to 10 minutes. Using a metal spatula, transfer the cookies to the rack to cool completely.
If desired, dust with powdered sugar.( I recommend that!) Cookies can be stored in a covered container for up to three days. Makes about 18 cookies.
This is the photo from the digital cookbook, which I thought was lovely.
{ 0 comments… add one now }