Rosemarypecancookies Recipes

ROSEMARY ROASTED PECANS

Steps:

• Preheat oven to 350 degrees.
• In a single layer, place the pecans on a cookie sheet and bake for 30 minutes (I use 2 baking sheets to keep the pecans in single layer).
• Once they have baked for 30 minutes, remove the pecans from the oven and add the 1/3 cup melted butter to the pecans, mixing well.
• Return the pecans to the oven for another 10 minutes.
• Remove from oven again and add the salt and the other 2 tablespoons of butter.
• Stir the pecans well and return to the oven for another 10 minutes.
• In a small bowl, mix the rosemary, cayenne and brown sugar.
• Remove the pecans from the oven and toss the pecans lightly with the rosemary and sugar mixture, while they are still warm. (I used a large Ziploc bag and shake the mixtures together).
• Serve warm.

ROSEMARY PECAN COOKIES

Steps:

• Preheat oven to 350°F.
• In a large bowl, cream butter and sugars until light.
• With mixer on low speed add flour, ground pecans, salt, vanilla and rosemary and mix well. Dough will be crumbly.
• Fill 12 cups of muffin tin with dough patting the dough firmly into each cup with your fingers.
• Put muffin tin in refrigerator for 20-30 minutes.
• Optional: with a skewer or chopstick mark each cookie with a decorative pattern.
• Place one pecan half in the center of each cookie.
• Bake 15-20 minutes or until centers are firm to the touch and edges are golden brown.