Wedding Cookies
1 cup butter, room temperature | 11/2 | cups flour |
4 tablespoons sugar | 2 cups finely chopped pecans* | |
2 teaspoons vanilla | 11/2 | cups confectioners sugar |
In a medium bowl, cream butter and sugar on MEDIUM speed with hand mixer. Add vanilla and continue mixing on MEDIUM. Add flour and mix on LOW until blended. Pour in pecans and continue mixing on LOW until completely blended. Roll dough into
25 minutes at 325ºF. Place a paper towel over a wire rack. Remove cookies onto wire rack. Place confectioners sugar into plastic or paper bag. Drop 3 or 4 cookies into bag. Shake bag to coat cookies and return cookies to rack to cool completely. Continue until all cookies have been coated with confectioners sugar. Before storing cookies, shake cookies in bag of confectioners sugar one more time.
Makes 41⁄2 dozen.
* 2 cups pecan halves or pieces is equivalent to 2 cups finely chopped.
Triple Chocolate Cookies
1⁄4 | cup flour | 7 tablespoons sugar |
1⁄4 | cup unsweetened | 2 eggs |
| baking cocoa | 8 ounces semisweet baking chocolate, |
1⁄4 | teaspoon baking powder | melted and cooled |
1⁄8 | teaspoon salt | 1 cup milk chocolate chips |
6 tablespoons butter, | 1 cup chopped walnuts | |
| room temperature |
|
Combine flour, cocoa, baking powder, and salt in a medium bowl. Set aside. With mixer, beat together butter, sugar, and eggs at MEDIUM speed until smooth. Add melted chocolate and continue mixing on MEDIUM speed until blended. Reduce speed to LOW and add dry ingredients. Add chocolate chips and walnuts; mix well. Drop by tablespoons onto cookie sheets, one inch apart. Bake at 350ºF until cookies look dry and cracked, but feel soft when lightly pressed, about 11 minutes. Let cookies stand on sheet for 5 minutes. Transfer to racks and cool completely.
Makes about 2 dozen.
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