Inspired by my pilgrimage through botanical gardens and a Hindu temple, on Sunday I made cookies. I'm calling them Sri Pecan Cookies. They were absolutely delicious, radiant. Brown sugar and toasted pecans made for a deep flavor; topped with caramel and chocolate, these would be a great for anyone with a sweet tooth. Somewhat crispy but mostly soft and chewy, just yummy.
Once the batter is done, roll them in the cool toasted pecans.
Bake them for 12-15 minutes at 350.
Let them cool and drizzle caramel, followed by chocolate.
Here's the recipe:
1/2 cup butter, softened
1 & 1/2 cups packed brown sugar
1 egg
1 teaspoon vanilla extract
1 & 1/2 teaspoons baking powder
1/4 teaspoon salt
1 & 1/4 cups chopped pecans, toasted
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