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Pecan snowballs from Sweet (page 63) by Yotam Ottolenghi and Helen Goh

  • vanilla pods
  • pecans
  • plain flour
  • butter

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Notes about this recipe

  • sosayi on December 08, 2017

    Great iteration of this cookie. I used the Greek variation mentioned in the headnote (where you sub walnuts and ouzo) and loved it. I'd definitely do that again. My cookies were a mite on the small side (around 18 g, not the recommended 20g) and I think were slightly overcooked at 17 minutes. I'd try 15-16 instead (from the listed 16-18). Still melt-in-your mouth, but just with an initial bite. Two days later only 3 are left so I'd call it a win.

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