The recipe was really simple. I beat my butter until soft and added sugar, which I beat until creamy:
I used my old-fashioned but awesome nut grinder to grind up a cup of pecans:
I stirred the pecans and some cake flour into the butter mixture:
I rolled the dough in to balls and popped them in the oven:
Can't say I know what went wrong with this recipe but the balls flattened out, which they aren't supposed to do. I was supposed to roll them in powdered sugar and pop them back in the oven but that didn't happen because they were too flat. They tasted good--not very sweet but crumbly and full of nutty deliciousness. I'm sure they would be even better had they retained their ball shape.
- "Pecans are the soft, fatty seeds of a very large tree..." (On Food and Cooking, p. 511). Does that make them sound appetizing to anyone?
- Pecans and walnuts have some of the highest oil and unsaturated fatty acid contents among nuts, which means they oxidize and stale faster than other nuts (OFaC, p. 511)
- The pecan tree is the state tree of Texas (Wikipedia)
- Cake flour is finely milled wheat flour, which has a lower protein content than all-purpose flour (Wikipedia)