Ingredients Jump to Instructions ↓

  1. -DOROTHY CROSS (TMPJ72B) 1/2 c Unsalted butter; room temp

  2. 3/4 c Firmly packed brown sugar

  3. 2 lg Eggs

  4. 1/2 c Plus

  5. 2 tb sweetened shredded

  6. -coconut 2 1/4 c All purpose flour

  7. 1 1/2 ts Baking powder

  8. 1/4 ts Salt

  9. 1 c Chopped pecans

  10. 1 at a time, beating well after each addition. Beat in coconut. Mix flour, baking powder and salt in medium bowl. Gradually stir dry ingredients into butter mixture. Mix in pecans. Cover and refrigerate dough

  11. 30 minutes. Preheat oven to

  12. 350 degrees. Line cookie sheet with parchment.

  13. 2-inch-wide log. Transfer logs to prepared cookie sheet, spacing evenly. Bake until logs are golden brown, firm to touch and tester inserted into centers comes out clean, about 35 minutes. Cool logs about 20 minutes on cookie sheet. Reduce oven temperature to

  14. 325 degrees. Transfer logs to work surface. Discard parchment. Cut each log diagonally into 1/2-inch-thick slices. Arrange cookies flat sides down on unlined cookie

  15. sheets. Bake until crisp and golden brown, about 15 minutes. Transfer cookies to racks and cool completely. (Can be prepared 2 weeks ahead. Store at room temperature in airtight container.) --


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