*Preheat oven to 350°F. Line one baking sheet with parchment paper. Set aside.
*In a small bowl combine the pecans, cinnamon and salt. Toss together to coat. Spread nuts on an ungreased baking pan and toast in the oven for 5 to 10 minutes, until pecans are fragrant and lightly browned. Remove from oven to cool.
*Meanwhile, combine the butter, sugar and vanilla extract until smooth and creamy. Add in the flour and worth together with your hands until evenly incorporated. Mixture will be slightly crumbly. Transfer dough onto prepared baking sheet and press mixture into a disc about 6 to 8 inches in diameter. Spread the toasted nut mixture atop the dough and press lightly with your hands to get the nuts to adhere to the dough.
*Bake for 15 minutes or until edges are slightly browned and the dough is puffed up. Cool on wire rack. Cut cooled cookie into wedges to serve. Makes 6 to 8 servings
I'm a 22-year-old Midwesterner and the voice behind the blog Espresso and Cream (espressoandcream.com). During the day, I'm a food editor at Meredith Corporation and do on-camera work when opportunities come my way. It goes without saying that I love to cook and bake, and am happiest when I'm in the kitchen. I'm a exercise junkie, recently-converted vegetarian to the chagrin of my boyfriend, magazine fanatic, and an animal lover who desperately wants to buy a puppy, if only I could solve the white couch dilemma.
I don't like pretentious, fussy, or complicated food. The recipes you find here reflect how I like to eat. Simple food made with quality ingredients, and bit of creative flair thrown in for variety. My recipes are easy to prepare, delicious, and mostly healthy - minus the desserts. Those are just easy and delicious.