Crispy Popcorn Cookies

1/2 cup butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1-1/2 cups all purpose flour
1/2 teaspoon baking soda
Pinch of kosher salt
2 cups crushed H.G. Cretor's Simply Salted Organic Popped Corn*
1/2 cup chopped pecans, toasted

In the work bowl of your stand mixer, cream the butter and sugar until light and fluffy. Beat in egg and flavorings. In a separate bowl combine flour, baking soda, and salt. Add dry mixture to the creamed mixture, beating to combine. Stir in the popcorn and pecans. Using hands, form mixture into a 2" x 12" log. Wrap in plastic wrap, and place in the refrigerator to chill for 30 minutes. (At this point the dough can be refrigerated overnight and sliced and baked the following day so that your house smells wonderful when your guests arrive.) Slice into generous 1/4" slices (see photo). Place cookies on an ungreased baking sheet and bake at 350° for 18-20 minutes, turning the cookie sheet halfway, or until golden brown. Cool on cookie sheet for five minutes before removing to racks to cool completely.

*I used plain popcorn for this recipe, but there's no reason that you can't use caramel corn, or a combination of plain and caramel. To make a toffee popcorn version, use 1 cup plain popcorn, 1 cup caramel popcorn, and 1/2 cup toffee bits.

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