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Recipe

Florentine Cookies

Traditional Tuscan cookies are often seen around Christmastime. They are thin, crisp cookies with a slight nutty flavor.

  • Yield: About 5 dozen cookies

Ingredients

  • 1/4 pound butter, at room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • Pinch salt
  • 1 cup quick-cooking oats
  • 1 cup pecan pieces

Directions

  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Cream the butter and sugar together with an electric mixer on medium speed until smooth. Add the egg and beat until incorporated. Add the vanilla, baking soda and salt and beat until smooth. In a food processor or blender, combine the oats and pecan pieces and pulse several times to grind. Add to the dough and beat until incorporated. The dough will be stiff and sticky. Drop by the teaspoonful, about 3 inches apart, onto the prepared pan. Flatten the dough slightly with your fingertips. Bake for 6 minutes until lightly golden. Remove from the oven and carefully remove from the sheet, and let cool completely on wire racks. Repeat the process until all the dough is used, relining the sheet each time with new parchment paper.