Ingredients: |
Ingredients: 1. Preheat oven to 375º F and line 1-2 baking sheets with parchment paper.
2. In a large bowl or mixer, cream together butter and 1/2 cup powdered sugar until light and fluffy. Then pour in vanilla extract.
3. Add in flour and salt and mix until dough begins to come together.
4. Fold in pecans and mix until just incorporated but don’t over mix. If dough gets over worked, place it in the refrigerator for 15-20 minutes before continuing.
5. Scoop 1 tablespoon (1-1 1/2-inch) balls of dough and place them on lined baking sheet.
6. Place in oven and bake for about 8 minutes, or until bottoms are just browned.
7. Remove from oven and let cool 2-3 minutes. Fill a shallow bowl with remaining powdered sugar.
8. Roll cookies in sugar until coated, then transfer to wire rack to cool.
9. Re-roll cookies in powdered sugar and serve immediately.
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Directions: |
Directions:1. In a medium pan over medium-high heat, sauté onions and garlic in 1 tablespoon butter until softened.
2. In a large pot, cook remaining butter with flour to create a roux, 3-4 minutes. Once pasty and thick, add in half-and-half and chicken stock. Let simmer for 15-20 minutes.
3. Add onions, garlic, broccoli, and nutmeg to mixture and simmer for another 25-30 minutes, until thickened.
4. Stir in cheddar cheese until melted, taste and add salt and pepper to your liking.
Optional: Puree soup to smooth out chunks, |
This recipe for Broccoli Cheddar Soup is from