The Great Cookie Experiment – Flying W Pecan Cookies

Flying W Pecan Cookies

Most of the cookie recipes that I have reviewed here came from Taste of Home magazine’s Best-Loved Cookies and Bars- an issue that came out in 2009.  One of the things that I love about Taste of Home is that the recipes are submitted by real people who really cook.  It’s not just coming out of a test kitchen.   Most of the recipes also include a little blurb from the person submitting the recipe.  This cookie is from Jim Wyche in Odessa, Texas.  He named these cookies after his ranch- the Flying W Ranch.  All I can say is that they’re doing something right out at the Flying W because these are great cookies.

 

With both vanilla and almond extract, butter, and a ton of pecans, the cookie itself is rich and nutty and caramelly tasting.  It has a nice crunch, but still has a soft chew to it as well.  It’s the perfect balance.  This is one hefty cookie recipe- it makes over 6 dozen cookies, and requires the pecans to pull it off.  Unfortunately pecans aren’t in season, and 2 cups of pecans cost me quite a bit.  The sacrifices I make sometimes for cookies…sigh.  I will definitely look at these again in November when I can get a giant bag of pecans from Costco for not so much money.   Maybe they have a tree or two at the Flying W Ranch.

Flying W Pecan Cookies

1 cup butter, softened

¾ cup sugar

¾ cup packed brown sugar

1 egg

2 tsp vanilla

1 tsp almond extract

2 ½ cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

2 cups chopped pecans

Cream together the butter and sugars. Beat in the eggs and extracts.  Combine flour, baking powder, baking soda, and salt.  Gradually add to the creamed mixture.  Stir in pecans.  Roll into 1 inch balls and place 2 inches apart on an ungreased baking sheet.  Bake at 350 for 9-11 minutes.  Cool for 3 minutes before removing to a cooling rack.  Makes about 6 ½ dozen.

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