Cookies, Platinum Blond Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 cup + 2 tablespoons brown sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
1 stick unsalted butter, melted
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup chopped pecans, toasted
4 ounces white chocolate, OR
3/4 cup white chocolate chips
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Directions: |
Directions:If you're using white chocolate, coarsely chop it.
Position a rack in the center of the oven and preheat the oven to 325 degrees.
Lightly butter an 8-inch square baking pan that has sides that are at least 1 1/2 inches high.
Beat together the sugar and egg until light and fluffy, about 3 minutes. Add the vanilla and butter; beat to mix well.
In a small bowl, stir together the flour, baking soda, and salt; add this to the butter mixture, beating until just incorporated. Do not over mix.
Fold in the pecans and white chocolate or the white chips.
Spoon the batter into the prepared pan; use a flat metal spatula or a butter knife to smooth the top.
Bake the blondies for 25 to 30 minutes, until the top is dry and golden and a knife inserted in the center comes out with just a few crumbs attached (not wet, but not perfectly dry). Remove the pan from the oven and place it on a wire rack to cool.
Cut the blondies into 2-inch squares.
The blondies can be stored, well wrapped, at room temperature for up to 3 days (these seem to get better as they sit) or frozen for up to 2 months (thaw before serving). |
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Number Of
Servings: |
Number Of
Servings:16 (2-inch) squares |
Preparation
Time: |
Preparation
Time:Prep: 20 m. Cook: 30 m. Inactive Prep: 1 h. |
Personal
Notes: |
Personal
Notes: From foodtv.com's '12 Days Of Christmas' cookies.
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