Archive for January 16th, 2010

Pecan Wedding Cookies

My mom made mixed up a double recipe of the batter for these cookies, and baked only a few of them to take to an event she was attending. She left the rest of the batter in the fridge, waiting to be baked the next day. Completely oblivious to any of this, I arrived home and found the bowl of batter while looking for a snack. I didn’t know what kind of dough it was, and took a tiny taste. Then another tiny taste. I thought to myself, “Mmmm, This is delicious! I probably should stop”, but then again, the dough was so creamy, rich, sweet, delicate at the same time, I couldn’t resist having another bite. I literally had to put the cookie dough back in the fridge, go brush my teeth so I couldn’t taste or be tempted by the deliciousness any more, and close myself off in another room so I didn’t finish off the whole bowl of dough in that one sitting!

We know now that the dough for these cookies is addicting and should definitely not be left alone for too long (translation: I should not be left alone with the dough for too long…). Instead, you should bake the cookies, and you are guaranteed to make a lot of new friends, because the baked cookies taste just as good! I didn’t think they would, but they really do. They have a crumbly, powdered texture that is unique and gives them a melt-in-your-mouth effect. They are simple and quick to make (and use only a few ingredients that you may already have lying around in your cupboards). If you want, you can substitute a different type of nut for the pecans. I suggest almonds or walnuts, or a combination. Enjoy!

Pecan Wedding Cookie Ingredients:

1 cup Earth Balance, room temperature
1/2 cup very fine granulated sugar
2 tsp. vanilla
2 cups all-purpose flour
1 cup finely chopped pecans
powdered sugar, for dusting

Preheat your oven to 350 degrees F.
In a large mixing bowl, beat the Earth Balance with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup granulated sugar. Beat until combined. Beat in the vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in the pecans.
Shape slightly rounded teaspoons of dough into balls the size of large grapes Place balls 1 inch apart on an ungreased cookie sheet.
Bake in the oven for about 12 minutes, or until the bottoms just begin to brown.
While the cookies are still slightly warm, roll them in powdered sugar. Transfer cookies to a wire rack, and cool completely.
This recipe makes about 72 cookies.


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January 2010

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This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 Unported License. Photos, Original Recipes & Text ┬ęcookiesandcandids 2008-2010 unless otherwise indicated. All rights reserved. If you repost any material from this blog, please give credit by including a link back to me. Thank you!