Professional Baker Teaches You How To Make PECAN COOKIES! скачать в хорошем качестве

Professional Baker Teaches You How To Make PECAN COOKIES!

Chef Anna Olson shows you how to bake amazing Pecan White Chocolate Cranberry Cookies with a Pecan White Chocolate Spread to make this delicious dessert even more tasty! Subscribe for more video recipes: http://goo.gl/MJV4af Pecan White Chocolate & Cranberry Cookies Ingredients ¼ cup (60 g) unsalted butter, at room temperature ½ cup (100 g) packed light brown sugar 2 large egg yolks 1 Tbsp (15 mL) honey 1 tsp (5 mL) vanilla extract ¾ cup (110 g) all-purpose flour ½ tsp (2.5 g) baking soda ½ tsp (1.5 g) ground cinnamon ½ tsp (1.5 g) ground ginger ¼ tsp (1 g) ground cloves ¼ tsp (1 g) salt ¾ cup (75 g) chopped, lightly toasted pecans ½ cup (80 g) white chocolate chips ½ cup (70 g) dried cranberries Directions 1. Preheat the oven to 350 F (180 C). Grease a 9-inch (23 cm) fluted removable bottom tart pan. 2. Cream the butter and sugar by hand until smooth. Beat in the egg yolks, followed by the honey and vanilla. Sift the flour, baking soda, cinnamon, ginger, cloves and salt and stir this into the butter mixture. Stir in the pecans, chocolate chips and cranberries. Spoon this into the prepared pan and press down until level, dipping your hands in flour to keep them from sticking as you do so. Bake this for 14 to 16 minutes, until an even golden brown on top. Cool the pan on a rack completely before slicing into wedges. Pecan White Chocolate Spread 1 ½ cups (150 g) toasted pecans ½ cup (100 g) packed dark brown sugar ½ cup (65 g) icing sugar 3 oz (90 g) white chocolate chopped 1 Tbsp (15 mL) vegetable oil 2 tsp (10 mL) fancy molasses ½ tsp (2.5 g) salt ½ tsp (1.5 g) ground cinnamon 1. Pulse the pecans with the brown sugar and icing sugar until the pecans are finely ground. Add the white chocolate, oil, molasses, salt and cinnamon and pulse until a smooth paste (it will be quite fluid). The spread can be refrigerated for 2 hours to set it, but can then be stored in a jar at room temperature for up to 2 months. For a fun option (perfect for a toasted bagel), beat ½ cup (125 mL) of this spread into ½ cup (125 mL) of softened cream cheese. Shop Anna Olson Cookbooks: http://lickst.at/shopannaolson Follow Anna on social media: Pinterest:   / chefannaolson   Twitter:   / olson_anna   Facebook:   / chefannaolson   Instagram:   / chefannaolson   Anna's Official Website: http://annaolson.ca Follow Oh Yum on... Facebook:   / ohyumfood   Instagram:   / ohyumfood   Pinterest:   / ohyumfood   Twitter:   / ohyum_food   Official Oh Yum Website: https://ohyum.tv #OhYum