DIY Geneva Cookies – Pecan / Candy Cane / Coconut
A copycat version of Pepperidge farm Geneva Cookies. A buttery, crisp cookie topped with a layer of dark chocolate and then chopped pecans.
Ingredients
- 14 tbsp (7 oz) unsalted butter (see notes)
- 3/4 cup granulated sugar
- 1 tbsp vanilla extract
- 1 tbsp vinegar , (anything but balsamic!) or lemon juice
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 2 cups all purpose flour
- 8 to 10 oz semisweet / bittersweet chocolate , , melted (and tempered if you can be bothered - see notes)
For the toppings ~ 1/2 to 2/3 cup of one of the following:
- 1/3 cup toasted chopped pecans , , toasted dessicated coconut, crushed candy cane
Instructions
- Preheat your oven to 300 degrees F (150 degrees C).
- Cream the butter, sugar, vanilla and vinegar/lemon juice together in a large bowl. Add in the next 4 ingredients and stir until just combined.
- Divide the dough into 1" balls, roll the dough balls into 2 1/4" long sausage shapes, place onto a lined cookie sheet.
- Flatten the sausages of dough into oval shapes (see notes) - about 1/4 inch thick, spaced 1/2" apart on the cookie sheet.
- Bake for 17-20 minutes until they are a light golden brown. Allow to cool on a wire rack.
- Once cooled, spread about 1/2 tsp of melted (tempered if you can be bothered) chocolate onto the bottom of each cookie (you can use a pastry brush, pallette knife or butter knife), and sprinkle with your desired toppings. Let the chocolate set at room temperature. Store in an airtight container.