PECAN, ORANGE, COCOA COOKIES

The incredible thing about home baked goods is not just in the feeling of personal satisfaction it can lead to- but also the magic it creates when left on a counter for others to enjoy. I like to think of it like sprinkling edible fairy dust all around you. Just leave a plate of cookies for friends & family to indulge in... and watch how it brings smiles to people's faces- even if just for a few seconds... It works like a charm. 

So my latest edible fairy dust were these delightful pecan, orange and cocoa cookies that I made not too long ago during one of my "free-style" spontaneous baking session and I am proud to say they taste- and smell (the orange zest, aaah!)- spectacularly nice. Wouldn't it be so selfish of me not to sure the recipe with you? 

Sometimes I don't know what looks better- the cookie dough or the baked cookies! Mmm

Recipe for Pecan, Orange & Cocoa cookies:

1+1/2 cups flour

1/2 cup unsweetened cocoa

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 orange, zest only

1/2 cups (1 stick) butter, softened

3/4 cup sugar

1 egg

1 teaspoon vanilla extract

1 cup toasted pecans, chopped

Preheat oven to 375F. Line a baking tray with parchment paper. 

Whisk butter, sugar, egg and vanilla extract until fluffy for about 2 minutes. Add the flour, cocoa, cinnamon orange zest, baking soda and salt, mix well. Finally finish off with the toasted pecans. Drop spoonfulls on a baking tray and bake for 9 minutes. 

*To toast pecans: place nuts on a pan over med-high heat for 3-4 minutes. They're ready when slightly darker in colour and infuse a lovely nutty scent.

*If you're not in a hurry, place cookie dough in the fridge for at least 3 hours (and up to 24 hours) before baking.