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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Heritage House Signature Cookies Recipe

Brought to you by American Heritage House B&B

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Yield: 2 dozen

Ingredients:
1 cup (2 sticks) unsalted butter, room temperature
¾ cup firmly packed light-brown sugar
¼ cup granulated sugar
½ tsp salt
1 tsp pure vanilla extract
1 large egg, room temperature
2 cups all-purpose flour
½ tsp baking soda
12 ounces semisweet chocolate, coarsely chopped
6 ounces white chocolate, coarsely chopped
8 ounces pecans, chopped (2 cups)
24 perfect pecan halves

Instructions:
Preheat oven to 375°.
Line 2 baking sheets with parchment paper.
In bowl of an electric mixer fitted with the paddle
attachment, cream butter and both sugars until light and
fluffy, about 4 minutes.
Add salt and vanilla, and mix to combine.
Add egg, and continue beating until well combined.
In a medium bowl, whisk together flour and baking soda.
Slowly add dry ingredients to butter mixture.
Mix on low speed until just combined.
Stir in chopped pecans and both chocolates.
Using an ice-cream scoop or a tablespoon, scoop out
dough, and place about 6 balls on each baking sheet,
about 3 inches apart.
Flatten each ball slightly, and gently press a pecan half in
the center.
Place baking sheets on 2 center oven racks.
Bake 7 minutes & rotate pans between oven shelves.
Bake another 6 to 8 minutes or until just brown around
the edges.
Remove from oven, and let cool slightly before removing
cookies from baking sheets to cool on wire racks.
Repeat process with remaining dough.
Yields 2 dozen large cookies.