Wednesday, August 7, 2013

PECAN CRUMB CAKE SUGAR COOKIES



THIS IS MY COOL PAMPERED CHEF TOOL I USED TO INDENT THE COOKIES! THE BACK OF A SPOON WILL WORK, TOO!


FOR THE COOKIE BASE:

 3 c flour
1/2 Tablespoon baking powder
1 cup sugar
2 sticks butter
1 egg
2 Tablespoons milk
1 tsp vanilla extract
ELECTRIC MIX BUTTER & SUGAR. 
ADD EGG, MILK, VANILLA. 
ADD FLOUR & BAKING POWDER. 
PAT INTO DISK. CHILL 1 HOUR OR OVERNIGHT IF EASIER.
PREHEAT OVEN TO 350.
Roll out dough and cut out circles with a cookie cutter.  Bake 10-12 mins.  Remove and make an indent in the center of the cookies.  Top with crumb topping (see below).  Return to the oven for an additional 5 minutes.  Cool and dust with powdered sugar!



Crumb Cake Topping:
1 cup packed light brown sugar
1 cup all-purpose flour
1 tsp. ground cinnamon
8 Tablespoons soft butter
chopped pecans, for sprinkling on top


Crumb Cake topping adapted from Oh Bite it!

1 comment:

Diane Sargent said...

Oooh...I will have to try these!

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