
A few modifications were made this time--not sure if they are suggested by the recipe and usually skipped in haste or whether these were inspiration of my own. (1) I toasted the pecans. (2) Used granulated sugar instead of brown (this switch was definitely because I was skimming the recipe. (3) I refrigerated the dough for at least 45 minutes.
I only had about a half dozen leftover (wouldn't fit in the mailing box) to take to work and they went fast. Yum!
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