Two weekends ago we had a few families over for our traditional supper club, and we added a cookie swap into the mix. Want to see what Casa Brillig made? Follow me below the dingledoodle squigglie dKosacookie dividerthingie fold after a word from our sponsor...
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As with other things this year, I seem to be rediscovering activities and traditions that I used to do with my Mom, and my choice of cookie for the swap was no exception. Known by many names (Mexican Wedding Cakes, Russian Tea Cakes, etc) they are hereby known as Internationally Confused ButterSugarPecan Cakes. My recipe is the same as I used when Mom and I made them: the Betty Crocker version. I own two editions (Mom's 1969 hardback and the 1990 ring-binder version she gave me when I got engaged) and the only difference in recipe is the 1969 specifies "butter or margarine" and the later one "margarine or butter"; needless to say, I went with butter.
I suggest only making these little heaven-sent balls of goodness when you will be sending part of the batch home with someone else, as they are addictively good. We have yet to find out how long they keep for in an airtight container because really, any cookie can make it the 3 or 4 days these last around here!
The Ingredients to make 4 dozen cookies (I forgot to get a picture of the assembled ingredients, but you're all smart readers):
1 cup softened butter (or margarine, but NOT any sort of mixed/whipped spread)
1/2 cup powdered (confectioners) sugar plus more for coating after cooking
1 tsp vanilla
2 1/4 cup all-purpose flour
1/4 tsp salt
3/4 cup very finely chopped nuts (we always use toasted pecans, I understand hazelnuts are delicious too)
The Instructions:
Mix together thoroughly by hand or with mixer (paddle attachment) the butter, powdered sugar and vanilla.
In separate bowl mix together flour, salt and chopped nuts, then add to butter/sugar mixture until a relatively stiff dough forms:
At this point dough can be covered with plastic wrap and refrigerated overnight (which I did because it was 1am when I finished making it) or used directly.
Shape into 1" balls and place on ungreased cookie sheet. Yes they look small. I promise it will be perfect:
Bake at 400°F for 10-12 minutes, until set but not brown. Take out of oven and cool just until you can touch them without burning your hands. Then drop a few into a bowl of powdered sugar and gently roll, shake or spoon sugar over them until coated. This is THE step that turns plain cookies into decadent treats, because the powdered sugar melts and forms a delicious sweet glaze. Do not drool into the bowl.
Before:
After, when you've put them on a rack to cool completely:
When completely cool, roll them again in powdered sugar for that snowball effect, and store in an airtight container. I probably shouldn't tell you the recipe doubles well, or that since there are no eggs dough can be sampled prior to cooking. Right?
Any favorite cookie recipes you'd like to share? Given my recipe's nutritional content (assuming 1 cup of powdered sugar to coat them it's approximately 80 calories/8g carbs/5g fat per cookie, but who the heck eats just one of these?!), anyone with tasty healthier cookie options will have my doctor's eternal gratitude.
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From Youffraita:
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From Yours Truly, brillig:
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