Pecan

Pecan Cookies

Pecan Cookies.jpg

Makes about 4 dozen small balls. 

These bite size cookies melt in your mouth. They also keep well refrigerated or frozen.

INGREDIENTS:

  • ¾ cup pecans, toasted

  • 1¼ cups unbleached all -purpose flour

  • ½ teaspoon baking powder

  • 8 tablespoons unsalted butter, at room temperature cut into small pieces

  • ¼ cup confectioner’s sugar, plus ¼ cup for dusting the cookies

  • 1 large egg yolk, at room temperature

  • 1 tablespoon cognac or brandy

  • 1 teaspoon vanilla extract

PREPARATION:

  1. Preheat the oven to 350F.

  2. Line an 18 x 13 baking sheet with parchment paper. 

  3. Pulse the pecans in a food processor fitted with the steel blade until they resemble coarse breadcrumbs. Transfer to a medium bowl and combine with the flour and baking powder. 

  4. In an electric mixer using a balloon attachment, whisk the butter, at medium speed, gradually adding the sugar until fluffy, about 5 minutes. From time to time scrape the sides of the bowl Add the yolk, cognac/ brandy and vanilla extract.    

  5. Gradually add the pecan/ flour mixture and beat, at low speed, until the dough begins to come together. Cover the dough with plastic wrap and refrigerate for an hour.  

  6. Shape flat teaspoons of dough into rough balls and place on the cookie sheet.  

  7. Bake for about 20 minutes; the tops should feel firm to the touch.  Let cool slightly.  

  8. Spread the sugar on a sheet of wax paper and roll the cookies in the sugar.

  9. Cool on a wire rack.  

  10. When completely cool, refrigerate the cookies in an air-tight container with wax paper in between the layers. If there is any leftover sugar, just sprinkle it over the cookies.  They will keep fresh for a few weeks. 

 

MOCHA PECAN BALLS

Makes about 6 dozen balls.

If you like pareve sweets with a touch of coffee and nuts, you will love these cookies.  This recipe first appeared in my cookbook, Helen Nash's New Kosher Cuisine.

Ingredients

• 1/4 pound (113 g) pecans
• 8 tablespoons (120 g) unsalted margarine, at room temperature
• 1/4 cup (50 g) granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons instant espresso powder
• 2 tablespoons imported unsweetened cocoa powder
• Scant 1 cup (120 g) unbleached all-purpose flour
• 3 tablespoons confectioners’ sugar

Preparation

1. Chop the pecans in a food processor until medium-fine.

2. Place the margarine in the bowl of an electric stand mixer. Using the balloon whisk attachment, cream the margarine at medium speed. Gradually add the granulated sugar and beat about 5 minutes, until the mixture is pale and bubbles appear. Add the vanilla, espresso powder, and cocoa powder and stir to combine. Scrape down the sides of the bowl as you go along. Using a rubber spatula, add the flour and pecans and combine.

3. Put a level teaspoon of dough in your palm and roll it into a smooth ball, then place each one on an ungreased baking sheet. Continue making the balls until all the mixture has been used. Refrigerate for at least 30 minutes.

Meanwhile, preheat the oven to 375°F (190°C).

4. Bake the cookies for 12 minutes, or until they are just firm to the touch. Remove from the oven and cool on a wire rack for 5 minutes.

5. Place the confectioners’ sugar on a piece of wax paper and roll the warm balls in the sugar until they are coated well. Transfer to a wire rack to cool completely. Sprinkle with any remaining confectioners’ sugar.

Note

Mocha pecan balls freeze beautifully. Place them side by side in an air-tight plastic container, with wax paper between the layers.