1 lb butter
8 TBSP white sugar
4 tsp vanilla
1 lb ground pecans
4 cups flour
* confectioners sugar (for dusting afterwards)
Preheat oven to 375 degrees. In a large nixing bowl, cream butter with sugar. Add the pecans and mix until well incorporated. Add vanilla. Slowly add the flour. Roll into 1 inch balls and place in the baking sheet about one inch apart. Cook for 25-30 minutes. Watch them carefully; you want them to be a light golden color. Roll in confectioners sugar when they are hot and again when they have cooled.
I make these thumbprint cookies every year adding whatever homemade preserves I have left in the house. The shortbread is browned butter shortbread that lends the cookie a sandy delicious texture. Because I live in the states, I buy European butter which has a higher percentage of butterfat than US brands, which creates a beautiful flavor and texture in shortbread. Enjoy!
2 sticks (1 cup) cold unsalted butter, cut into pieces
3/4 cup sugar
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt, slightly rounded
1/3 cup fruit preserves (your choice)
Melt butter in a 2- to 3-quart heavy saucepan over moderate heat and cook, stirring occasionally, until butter turns golden with a nutlike fragrance and flecks on bottom of pan turn a rich caramel brown, 10 to 12 minutes. (Butter will initially foam, then dissipate. A thicker foam will appear and cover the surface just before butter begins to brown; stir more frequently toward end of cooking.) Place pan in refrigerator until butter solidifies. Beat in sugar and vanilla.
Whisk together flour, baking soda, and salt in a small bowl and stir into butter mixture until a dough forms. Shape into a ball, wrap with plastic wrap, and place in refrigerator 1 to 2 hours.
Put oven rack in middle position and preheat oven to 325°F.
Press a piece of dough into bowl of cookie scoop, then slide out and place, flat side down, on an ungreased baking sheet. (Dough will feel crumbly, but will become cohesive when pressed.) Make a thumbprint in center. Continue forming cookies and arranging on sheet. Bake cookies until just pale golden, 8 to 15 minutes. Cool cookies on sheet on a rack 5 minutes, then transfer cookies to rack and cool completely, about 30 minutes.
Spoon a teaspoon amount of preserves in the thumbprint.Continue with remaining cookies and preserves, then let stand until set, about 45 minutes. Transfer cookies to an airtight container.
These s’mores cookies are a new cookie for this year’s basket. A chocolate chip oatmeal cookie base with the addition of graham and marshmallows. Gooey and delicious!
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1 cup crushed graham crackers
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips
2 cups marshmallows
1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, graham crackers, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips and marshmallows. Drop by heaping spoonfuls onto ungreased baking sheets.
3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.