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Nutty and delicious, these pecan logs are a great conclusion to any meal.

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31
  • weasel_15cool
    12 MAR, 2015
    I made these last night. For me it took more than the 14 min total time but I do like my cookies to be a little crunchy. I used sea salt and I can taste it. Should have read the comments first and used coarse salt instead. The flavor is great, the texture is buttery and smooth. They are a "melt in your mouth" type cookies. I will try some with powdered sugar next time, maybe that will help with the salt. I think that they will be great with walnuts as well. Try them, they are easy to make.
    Reply
  • kensadmail
    1 FEB, 2011
    Has anyone tried these cookies? There are a dozen comments about salt and butter and none about the the taste/quality of the cookie! If you have made the cookie, I sure would like to hear how they taste. I always check comments before I make a cookie because I value the reviews of other people. It saves a lot of time in deciding which ones to try.
    Reply
  • mykele
    31 JAN, 2011
    The measurement for the coarse salt is correct. You always twice as much coarse as table salt. That is a standard culinary rule. Unsalted butter is much fresher and additive free than salted butter. mykele
    Reply
  • SimpleGirl
    31 JAN, 2011
    Use regular salted butter (I only buy one type, and the same brand for years) and use only about 1/2 tsp of salt. You don't need much to counter the sweetness.
    Reply
  • MS10658459
    31 JAN, 2011
    unsalted butter contains less water than salted butter
    Reply
  • ojolie
    31 JAN, 2011
    The amount of salt could just be a mistake altogether. I'm surprised that with all of the postings through the year that the site hasn't made any comments or suggestions. Baking is a science and we truly need the right amount of ingredients to insure a tasty outcome.
    Reply
  • jkgasser
    31 JAN, 2011
    Depending on brands a stick of butter could have as much as 1/4 t. of salt, so if the recipe calls for unsalted and you use salted they could be way to salty.FYI
    Reply
  • jkgasser
    31 JAN, 2011
    I've tried these before and didn't find a problem with the amount of salt. I always use unsalted butter, because different brands of butter are more salty and you will know exactly how much you use. Does that make sense? I hope so. Happy baking.
    Reply
  • mykele
    28 MAY, 2010
    harvard44, I too have been printing out many of the recipes this past month and many are from at least two year ago. You are my kind of "baker" Wish we could e-mail once in a while. I enjoy sharing good cooking methods and ideas. myke43@msn.com
    Reply
  • harvard44
    24 MAY, 2010
    Agree, Mykele! I have already saved nearly every cookie and quick-cook recipe sent out in the "dailies" this month. Liked 'em the first time I saw 'em... PS - so right about unsalted butter and kosher salt.
    Reply

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