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The Best Pecan Cookies Sandwiched with
Fresh Peaches and Cream
Source: Nathalie Dupree
"Who would ever think a cookie could be so delicious?
They are good on their
own, but it seems a waste when there are fresh peaches to be had to
sandwich between them. Kay, who has worked for me for 30 years, says these are still her
favorite of all the cookies we have done, which is quite an accolade.
These cookies may be eaten plain too, of course, served as
an accompaniment to
the peaches and cream instead of sandwiching them, but a southerner
hardly make that choice if there were any peaches to be had. You will need a
and fork to eat the stacked and filled cookies."
10 tablespoons (1 1/4 sticks) unsalted butter
1/2 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/4 cups toasted finely chopped pecans
1 cup heavy cream
3 teaspoons sugar
1 teaspoon peach brandy or schnapps
1 to 2 cups sliced pitted fresh peaches
For Cookies: Preheat oven to 375 degrees F. Beat butter and
sugar in large bowl until light. Sift flour and salt over butter mixture. Add pecans, and
stir just until blended.
Divide dough in half. Flatten each into disk. Working with 1 dough
disk at a time, roll out dough between 2 sheets of waxed paper to 1/8-inch thickness.
Chill until firm, about 30 minutes. Remove top sheet of wax paper. Using 3-inch-diameter
cookie cutter, cut out cookies. Transfer cookies to heavy large baking sheet. Bake until
edges begin to brown, about 10 minutes. Cool until firm. Using metal spatula, transfer
cookies to cooling rack.
For Sandwiches: Beat cream, sugar, and brandy in large bowl
until soft peaks form. Place 1 cookie on each of 6 plates. Top with whipped cream
peaches, then another cookie. Sprinkle with confectioners' sugar and serve immediately.
Variation: Roasted and peeled hazelnuts make a good
substitute for the pecans.
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