The Pioneer Woman Cooks (73 page)

1. Finely chop the pecans, using a rocking motion with the knife. Set aside.

2. In a large mixing bowl, combine the shortening and sugars. Beat together until combined. I use a hand or stand mixer, but if you’ve got the muscles, feel free to do it yourself!

3. Lightly beat the eggs and vanilla in a medium bowl.

4. Add the egg mixture to the sugar/shortening mixture, and beat to thoroughly combine.

5. In a separate bowl, combine the flour, salt, and baking soda. Stir to combine.

6. Add the flour mixture to the egg/sugar mixture and stir until combined.

7. Dump in the oats and pecans and stir to combine.

8. Divide the dough in half. Place each half on a sheet of waxed paper and form a roll 1½ inches in diameter, wrapping the waxed paper tightly around the roll.

9. Chill the rolls until ready to use, up to one week. (The rolls may be frozen for up to 3 months.)

10. When you’re ready to bake the cookies, preheat the oven to 350ºF. Unwrap the dough from the waxed paper and slice it into rounds about ½ inch thick. If the dough is frozen, no need to thaw; just increase the baking time by 1 to 2 minutes.

11. Place the rounds on a cookie sheet and bake for 10 minutes, or until light golden brown. Using a spatula, remove the cookies from the sheet immediately.

I usually keep three or four rolls of dough in my freezer at all times. These cookies go fast.

Variations

• Add dried cranberries and white chocolate chips to the dough before shaping into a roll.
  
• Add chocolate chips to the dough.
  
• Press a small scoop of cinnamon ice cream between two cooled cookies and store in the freezer for a delicious ice cream/cookie sandwich.
  
• That made me really hungry.
  

• 

PINEAPPLE UPSIDE-DOWN CAKE (IN AN IRON SKILLET)

Makes one 10- to 12-inch cake

I love making this traditional, no-frills upside-down cake in an iron skillet. It makes me feel like a rebel.

2½ cups all-purpose flour3 teaspoons baking powder1 teaspoon salt2 cups granulated sugar¼ pound (1 stick) butter¼ cup shortening1½ cups milk2 large eggs2 teaspoons pure vanilla extractOne 20-ounce can sliced pineapple, 2 tablespoons juice reserved (drink the rest)1
¹
/
₃
cups packed brown sugarMaraschino cherries (optional)

1. Preheat the oven to 350ºF.