Well, my intention was to start a new series featuring different holiday cookie recipes. But seeing as that it’s already less than two weeks until Christmas, that idea is pretty much shot. At least for this year.
My enthusiasm also was dampened after one of my experiments failed: I thought I would make those peanut butter cookies that have the Hershey kiss stuck in the middle, but all I had were those red and white swirled candy cane flavored kisses.
Take my advice: Don’t ever try this. Peanut butter and candy canes don’t go together! Plus, the candy cane kisses have much lower melting temperature than the chocolate kisses, so it ended up being kind of a red and white striped blob.
Every year, I forget how busy December gets. There are so many things going: Holiday shopping, parties, other obligations. Plus, work always seems to pick up just when you the other parts of your life require more attention.
That’s why many people set aside one day or a weekend to cook all of their holiday cookies, rather than making a batch here and a batch there. I should try that next year.
At least this recipe for pecan sandies has the benefit of being fast and easy. It’s basically a butter cookie recipe with chopped pecans added in. And I stuck an uncut pecan peice in the middle for decoration.
Unlike the peppermint kisses disaster, they were delicious.
1 stick unsalted butter
1/3 cup Powdered Sugar
2 TBS Light Brown Sugar
1 tsp Vanilla
3/8 tsp Sea Salt
1 cup plus 2 TBS All-Purpose Flour
1/2 cup Toasted Pecans, chopped medium fine
Plus a few Pecan peices for garnish
1. Preheat oven to 325F. Using a Kitchen Aid or hand blender, cream the butter and sugars together until smooth. Mix in the vanilla and salt. Then slowly add the flour and pecans and mix on low until a stiff dough is formed.
2. Using a melon baller or just two teaspoons, scoop the dough into a ball and place on an greased baking pan.
3. Dip the bottom of a glass in flour then use it to flatten out the cookies. Stick the pecan garnish in the middle of each cookie and bake about 15 minutes or until the cookies are set and just starting to brown on the sides.
Cool the cookies completely on wire racks. Store in an airtight container. This recipe makes about 24 cookies.