Ingredients
- 1 cup (2 sticks, 8 ounces, 1/2 pound) salted butter,
- softened
- 1 cup white (granulated) sugar
- 1 teaspoon raspberry vinegar***
- 1 teaspoon baking soda
- 1 teaspoon rum extract****
- 1 and 1/2 cups all-purpose flour (pack it down in the cup
- and level it off)
- 1 cup chopped pecans (measure after chopping)
- If you don’t want to use rum extract, use any other flavor of extract you like, including vanilla.
Preparation
Step 1
Preheat oven to 325 degrees F
Combine the softened butter and the sugar. Mix them until they’re light and fluffy.
Add the raspberry vinegar and mix it in.
Add the baking soda and mix that in.
Add the rum extract and mix it in.
Add the cup and a half of all-purpose flour. Mix thoroughly.
Mix in the chopped pecans.
Drop by spoonfuls on a greased (I sprayed mine with Pam) baking sheet, 12 cookie mounds to a sheet.
Bake at 325 degrees F. for 18 to 20 minutes, or until slightly golden on top.
Remove from the oven and let the cookies cool on the cookie sheet for 2 minutes.
Transfer the cookies to a wire rack and let them cool completely.
Store these cookies in a cookie jar or an air-tight container so that they remain moist and soft.