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 1-inch balls and place on an ungreased baking sheet. Bake for

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 412 dozen.

* 2 cups pecan halves or pieces is equivalent to 2 cups finely chopped.

Triple Chocolate Cookies

14

cup flour

7 tablespoons sugar

14

cup unsweetened

2 eggs

 

baking cocoa

8 ounces semisweet baking chocolate,

14

teaspoon baking powder

melted and cooled

18

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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Hamilton Beach 840106200 manual Wedding Cookies, Triple Chocolate Cookies

840106200 specifications

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