Recipe Junction

Our Favorite Recipes'

Cornmeal-Pecan Biscuits

Makes 2 1/2 dozen cookies

• 1/2 cup whole pecans
• 8 tablespoons (1 stick) unsalted butter
• 1 cup sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1-1/4 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 tablespoons packed dark-brown sugar
• 1 large egg white, lightly beaten with 1 tablespoon water

Heat oven to 400 degrees. Place the pecans on a baking sheet. Toast in oven until golden and fragrant, 8 to 10 minutes. Let pecans cool.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, 2 to 4 minutes. Add egg and vanilla; incorporate.

In a medium bowl, whisk together flour, cornmeal, baking powder and salt. On low speed, add flour mixture to butter mixture. Mix until combined, about 30 seconds.

Transfer dough to a clean work surface, and divide into four equal portions. Place one portion between two 12-inch square pieces of parchment. Roll out dough to a 31/2-by-9-inch rectangle. Repeat with the remaining three portions of dough. Transfer to baking sheets; chill at least 10 minutes.

In the bowl of a food processor, process pecans, cinnamon and brown sugar until nuts have been finely chopped, 12 to 15 seconds. Transfer mixture to a medium bowl.

Remove top pieces of parchment from dough. Brush one lightly with egg white; sprinkle 1/4 cup pecan mixture over top. Brush second rectangle lightly with egg wash. Invert second rectangle over first; remove parchment on top. Repeat layering process, leaving top rectangle uncoated. Trim to a 31/4-by-81/2-inch brick. Wrap; chill overnight.

Heat oven to 350 degrees. Line two baking sheets with parchment. Cut the brick into 1/4-inch slices; place slices on baking sheets, spaced 21/2 inches apart. Bake biscuits until light golden, 12 to 15 minutes. Transfer to a wire rack to cool. Bake or freeze remaining dough. Store in an airtight container up to 2 weeks.

(From Martha Stewart Holiday Cookies, 2001.)

Prior | Submit your recipe | Next

Add to Your Social Bookmarks: Del.icio.us Digg Furl Reddit Simpy Spurl Y! MyWeb - Netscape StumbleUpon