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Wedding Cookies
1 cup (250 ml) butter, room temperature
4 tablespoons (60 ml) sugar
2 teaspoons (10 ml) vanilla
In a medium bowl, cream butter and sugar on SPEED 3 with hand mixer. Add
vanilla and continue mixing on SPEED 3. Add flour and mix until combined. Pour in
pecans and continue mixing until completely blended. Roll dough into 1-inch (2.5
cm) balls and place on an ungreased baking sheet. Bake for 25 minutes at 325ºF
(160ºC). 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 (500 ml) pecan halves or pieces is equivalent to 2 cups (500 ml) finely
chopped.
Triple Chocolate Cookies
1
⁄4 cup (60 ml) flour
1
⁄4 cup (60 ml) unsweetened
baking cocoa
1
⁄4 teaspoon (1.25 ml) baking powder
1
⁄8 teaspoon (.6 ml) salt
6 tablespoons (90 ml) butter,
room temperature
Combine flour, cocoa, baking powder, and salt in a medium bowl. Set aside. With
mixer, beat together butter, sugar, and eggs until smooth. Add melted chocolate
and continue mixing until blended. Reduce speed to SLOW and add dry
ingredients. Add chocolate chips and walnuts; mix well. Drop by tablespoons onto
cookie sheets, one inch apart. Bake at 350ºF (180ºC) 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 (105 ml) sugar
2 eggs
8 ounces (225 g) semisweet baking
chocolate, melted and cooled
1 cup (250 ml) milk chocolate chips
1 cup (250 ml) chopped walnuts
1
1
/2 cups (375 ml) flour
2 cups (500 ml) finely chopped pecans*
1
1
/2 cups (375 ml) confectioners sugar
840132900 ENv01 2/14/05 4:15 PM Page 9