Posts Tagged ‘cookies’
What better way to say “Be Mine” than with homemade cookies? These are much easier than they look, taste great, and come straight from the heart!
- 2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon baking powder
- 3/4 cup pecan halves, toasted
- 2 tablespoons confectioners’ sugar, plus more for sprinkling
- 1/8 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1/2 cup cherry jam, strained
- Sift flour and baking powder into a bowl; set aside. Pulse pecans, confectioners’ sugar, salt, and cinnamon in a food processor until finely ground (but not wet); transfer to
the bowl of an electric mixer fitted with the paddle attachment.
- Add butter and granulated sugar; mix on medium speed until fluffy. Mix in vanilla and egg. Reduce speed to low. Add flour mixture; mix until combined. Halve dough; shape into disks. Wrap in plastic; refrigerate until firm, at least 2 hours.
- Preheat oven to 375 degrees. Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/8 inch thick. Refrigerate 20 minutes. Cut out squares with a 2-inch fluted cutter. Cut out centers of half the squares with a 1/2-inch heart cutter; re-roll scraps. Space 2 inches apart on parchment-lined baking sheets. Bake squares and hearts until pale golden, 8 to 10 minutes. Transfer to racks to cool.
- Meanwhile, heat jam in a small saucepan over medium heat until reduced and thickened, about 7 minutes; let cool.
- Sprinkle cutout cookies with confectioners’ sugar. Spread jam onto uncut squares; top with cutout ones. Store in an airtight container up to 2 days.
For our first “Friday Fare” we thought we’d share a super simple, yet elegant Christmas treat. These just couldn’t be easier to make and taste just as good as they look.
2 egg whites
2/3 c. white sugar
1/4 tsp. vanilla
1 cup chopped pecans or walnuts
1 cup good quality chocolate bits
Set oven to 350 degrees. With wire whip or beater, whip egg whites until foamy. Then adding sugar, a little at a time, beat until stiff. Fold in vanilla, chocolate bits and nuts.
Line a large ungreased cookie sheet with aluminum foil. Place spoonfuls of cookie batter on foil fairly close together (they will not grow).
Place in oven on 2nd rack
from top and than shut oven off.
Leave in overnight (do not peek). In morning remove from oven. Store in air tight container.
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