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RECIPES
(cont.)
Wedding Cookies
1 cup (250 ml) butter, room temperature
4 tablespoons (60 ml) sugar
2 teaspoons (10 ml) vanilla
1½ cups (375 ml) flour
2 cups (500 ml) finely chopped pecans*
1½ cups (375 ml) confectioners' sugar
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 (2.5-cm) balls
and place on an ungreased baking sheet. Bake for 25 minutes at 325°F (163°C). 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 4½ 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 (0.6 ml) salt
6 tablespoons (90 ml) butter, room temperature
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
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 (25 cm) apart. Bake at 350°F (177°C) 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.
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