You don’t have to tell me how good Dorie’s sable recipe is. Just this past summer I was swooning over the spiced version–such good flavor, such good texture, such easy, delicious little cookies.
So this time I decided to shake it up a bit, and try a pecan version. I added ground roasted pecans to the dough, and rolled the outside of the cookies in the same ground pecans. I’m afraid the coating pushed their appearance from “rustic” to “chewed up.” Next time I’m sticking with plain sugar around the outside instead.
The taste was good, although I wished I’d added some spices along with the pecans–they could have used a little more oomph. But I loved the texture, as always, and these were the perfect topper to a bowl of pumpkin praline ice cream.
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