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8
Wedding Cookies
1 cup butter, room temperature
4 tablespoons sugar
2 teaspoons vanilla
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 4
1
⁄2 dozen.
* 2 cups pecan halves or pieces is equivalent to 2 cups finely chopped.
Triple Chocolate Cookies
1
⁄4 cup flour
1
⁄4 cup unsweetened
baking cocoa
1
⁄4 teaspoon baking powder
1
⁄8 teaspoon salt
6 tablespoons butter,
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.
7 tablespoons sugar
2 eggs
8 ounces semisweet baking chocolate,
melted and cooled
1 cup milk chocolate chips
1 cup chopped walnuts
1
1
/2 cups flour
2 cups finely chopped pecans*
1
1
/2 cups confectioners sugar