saltysweetbutterpecan1.jpg

Is it Monday again, already?!

Yikes! It never fails that as the Christmas holidays begin to appear on the horizon, it seems that time flies by even more quickly than usual.

Since Christmas is cookie season as far as I’m concerned, I had to share these amazing cookies that I first made about two months ago. Since that time they have become absolute favourites. I haven’t met one person that can resist them.

For this week’s Magazine Mondays entry, I give you Salty-Sweet Butter Pecan Cookies from the King Arthur Baker’s Banter blog.

saltysweetbutterpecan2.jpg

Oh, sweetness! These cookies are unreal. Before baking them, you dip them in a mixture of sugar and salt. If I’ve said it once, I’ve said it a million times, used properly, salt makes such an incredible difference in baked goods. So many people don’t believe me but it’s so true. Every single person that tried these cookies would ask, “Why are these so addictive?” and I would answer, “It’s the sugar and salt”.

Salty-sweet. It’s the way to go!

I almost didn’t try these cookies because the recipe calls for vegetable shortening. Honestly, I can’t say I’m totally thrilled about the idea of using vegetable shortening in a cookie but I have to admit, they were delicious. I keep meaning to try them with all butter, but I haven’t done so yet.

I really can’t say enough good things about these cookies. Hope you’ll give them a try!

As you know, Magazine Mondays is all about kicking that pile of clipped recipes in the butt. And Christmas is the perfect time to finally try so many of those earmarked recipes. Get to it!

Here’s who joined me for this week’s edition of MM:

Wandering Coyote (who is on Canadian Living’s payroll … I’m convinced) made a Glazed Balsamic Chicken from a May 2004 issue of Canadian Living.

Margaret of Tea and Scones made a Pumpkin Pie Cake from an old issue of The Shreveport Times.

Poppyseed of Poppyseeds and Tiger Lilies made Creamy Mushroom and Almond Pasta from Issue 38 of Donna Hay magazine.

Andreas of Delta Kitchen made Sesame Spatzle.

Have a great week, everyone!

Ciao!