Photo: Big Boy Cookies Recipe
Ingredients
- 3/4 pound butter (3 sticks), room temperature
- 1 cup plus 2 tablespoons sugar
- 6 large egg yolks
- 1 teaspoon pure vanilla extract
- 2 cups plus 2 tablespoons all-purpose flour
- 1 cup ground pecans
- 1/2 cup sweetened flaked coconut
- Pinch nutmeg
- 3/4 teaspoon salt
Directions
Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle on medium speed, scraping down the sides of the bowl as necessary. Cream the mixture until it is smooth and fluffy. Add the yolks, 1 at a time, mixing in between each addition. Scrape down the sides of the bowl. Beat for 1 minute and add the vanilla. Combine the 2 cups flour, pecans, coconut, nutmeg and salt in a mixing bowl. Add to the butter mixture and mix on low speed until it is fully incorporated. Increase the speed to medium and mix until the batter is thick and creamy, about 2 minutes. Scrape down the sides of the bowl and the paddle.
Generously dust a large sheet of parchment or waxed paper with 2 tablespoons of flour. Spoon the dough down in the center of the paper, fold the paper tightly over the dough, and roll into a cylinder about 3 inches in diameter and 12 to 14 inches long. Refrigerate for 8 hours.
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment or waxed paper. Remove the dough from the refrigerator and peel away the paper. Using a sharp knife, cut the dough crosswise into 1/2-inch thick slices. Place them on the pan, about 2 inches apart. Bake until lightly golden, about 15 to 20 minutes. Remove the baking sheet from the oven and let cookies cool completely in the pan. Remove the cookies from the pan using a spatula or thin knife. Repeat the process until all of the dough is used.
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By TopIronChefWinner
on December 24, 2012
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Congratulations Emeril on creating one of the best cookies I have ever tasted. These cookies are so spectacular for so many reasons. Number one being the simplicity of the cookie and yet can capture so much flavor to the palate. The cookies are so delicious and can capture everybody's taste buds you plan to please. I found that people of all ages enjoy these cookies and are definitely a hot item when serving coffee or tea. Emeril really did a great job of making a simple cookie that your grandmother maybe used to make and added a few things that make them a home run. These cookies are great to make whenever you have guests. Just keep the dough rolled in wax paper in your fridge and bake fresh when you have guests. Any review that belittles these cookies are probably chefs with very low food IQ. Bake and Enjoy!
By GRANDMALEOPARD
WINE COUNTRY, M...
on August 12, 2010
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Sorry Emeril, but these were possibly the worst cookies I've ever tasted! Usually love your recipes. I read the reviews and thought oh, well, maybe some of them are too picky or messed up on the recipe-NOT! They were dry, no texture and no flavor-my husband, not wanting to hurt my feelings, is trying to make the best of it and dunk them in coffee to choke them down-I would say I am an above average cook/baker and I double checked the instructions, so can't figure out where it all went wrong!? What else ya got? Oh, well, another day another cookie!
By snowbird036_353890
Bonaire, GA
on June 16, 2006
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The cookies were missing something. They were just not worth the trouble. Sorry Emeril.
Read all 6 reviews