Milledge Ave. Pecan Butter Cookies

"So, just to clarify from the start- these are an adaptation of peanut butter cookies, using homemade pecan butter. The recipe itself was a modification of my mom's pb cookies which are unique in my experience, even though she told me she got the recipe out of an H&G cookbook.

Start by making the pecan butter. If you've gathered and shelled the pecans yourself, make sure you rinse them in a colander to remove any residual dust. Dry in a moderate (350 F) oven for 5 minutes before proceeding." - C.

Pecan Butter Cookies
(makes ~twelve 4" cookies)
1/2 stick butter (4 Tbsp)
1/2 cup sugar (equal parts brown and white recommended)
1 egg
1 cup pecan butter
3/4 cup flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon

Method:
Cream the butter and sugar throughly. Beat in the egg until completely absorbed by the mixture. Add the PB and beat until combined. Sift the dry ingredients over this mix, and fold through gently.

A note about the dough at this point. It has a very high ratio of fat to solids, so it will be very sticky to handle. It's a good idea to chill it for at least half an hour before trying to shape the cookies. Meanwhile, preheat your oven to 350 F.

Shaping:
Roll the dough into golf-ball size spheres and then squish them with the tines of a fork to create those tell-tale marks of a PB cookie.

Bake at 350 F for 8-10 minutes. Cool on a tray and they will firm a little more. Enjoy with a glass of milk and a bedtime story.