INGREDIENTS:
| 2 CUPS ALL-PURPOSE FLOUR |
¼ TEASPOON SALT |
| 1 CUP PACKED LIGHT-BROWN SUGAR |
8 TABLESPOONS (1 STICK) UNSALTED BUTTER, ROOM TEMPERATURE |
| ¼ TEASPOON BAKING SODA |
1 LARGE EGG |
| 1 TABLESPOON
FRESHLY SQUEEZED ORANGE JUICE |
1½ CUPS FINELY CHOPPED
CRACKIN’ FRESH PECANS |
| ½ CUP PACKED DARK-BROWN SUGAR |
½ TEASPOON CINNAMON |
|
¼ CUP SOUR CREAM |
1). HEAT OVEN TO 350 DEGREES; LINE 2 BAKING PANS WITH PARCHMENT PAPER; SET ASIDE. IN A MEDIUM BOWL, SIFT TOGETHER FOUR, SALT, AND BAKING SODA.
2). IN THE BOWL, CREAM THE BUTTER AND THE LIGHT-BROWN SUGAR UNTIL LIGHT IN COLOR AND WELL BLENDED. ADD THE EGG AND JUICE, BEAT UNTIL COMBINED. GRADUALLY ADD THE SIFTED INGREDIENTS, AND MIX UNTIL JUST INCORPORATED.
3). IN A SMALL BOWL, COMBINE THE PECANS, DARK-BROWN SUGAR, CINNAMON, AND SOUR CREAM. SET THE FILLINGS ASIDE.
4). ROLL THE DOUGH INTO EIGHT DOZEN ½-INCH BALLS. WORKING IN BATCHES, PLACE BALLS ON THE PREPARED BAKING PANS, SPACED 11/2 INCHES APART. INSERT THE END OF A WOODEN SPOON INTO EACH BALL. FILL EACH HOLE WITH ¼ TEASPOON
FILLING. BAKE UNTIL FILLING MELTS INTO THE COOKIES, 8 TO 10 MINUTES. TRANSFER COOKIES TO A WIRE RACK TO COOL. REPEAT WITH REMAINING DOUGH.
STORE IN AN AIRTIGHT CONTAINER UP TO 1 WEEK.
YIELDS: 8 DOZEN
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