This year I participated in an International Blogger Holiday Cookie Recipe Exchange hosted by Lori at Fake Food Free. She’s got very admirable food philosophies and tries to avoid all the synthetic food that’s infiltrated modern diets. I received this family recipe from Jessica at Urban Sacred Garden, who has loads of tasty recipes her site, too! I’ve never made these Christmas classics before, but have enjoyed my fair share. I decided to follow Jessica’s recipe exactly as she wrote it and the cookies turned out exceptionally well. They were crumbly and melt-in-the-mouth-y, while not being too sweet. The only change I’d make next time would be to add lots more pecans, and in nice chunks as well, just to really umph up the pecan flavour. All in all though, I was very satisfied with them and a big thank you goes to Jes for the recipe!
Makes: about 4 dozen
Prep Time: 15 mins
Cooking Time: 15 mins
1 c/225 g butter, room temperature
1 c/125 g powdered/ confectioners sugar, sifted and divided
½ tsp vanilla extract
1¾ c/190 g flour, sifted
½ c/50 g pecans, ground
Cream together the butter and the ½ c of sugar with an electric mixer. Add the vanilla, pecans, and flour in small increments until fully incorporated.
Cover the dough with cling film and refrigerate until chilled.
Preheat oven to 175°C/350°F and line a cookie sheet with parchment paper.
Remove dough from fridge in batches, rolling into walnut sized balls. Place balls on the parchment paper about an inch or two apart. Bake in preheated oven for about 15 minutes.
Remove from oven and allow to cool slightly. When cookies are still a little warm, roll in the remaining powdered sugar. Serve warm or cool.