OK, the Holidays are upon us! Fun for everyone!
A word to the wise: PLAN early and cross off anything, big and small off the list NOW and you will find the whole process of hosting a party SO MUCH MORE ENJOYABLE.
And isn’t that refreshing?
For example: one of the things that is a big hit in my family is a cookie platter (because what could be better with tea).
So, I have already made 4 cookie batters and have them awaiting orders in the refrigerator. A day or two before the party, I will roll them, cut them, bake them and store them in ziplock bags, to be decorated the day before the party.
One of my family favorites are known by a variety of titles: Russian/Mexican Tea Cakes, Mexican Wedding Cakes, Snowballs or what they are affectionately referred to by my family: Pecan Puffs.
Here is a very simple recipe for a delightful, tender cookie that adds a little glamour and whimsy to a cookie platter because of it’s bright, white color and snowball shape. Enjoy!
It has been adapted from a recipe for Mexican Tea Cakes by Gourmet.
Pecan Puffs
Makes about 3 dozen cookies
4 sticks of unsalted butter, softened
6 cups confectioners’ sugar
2 teaspoons vanilla extract
4 1/2 cups all-purpose flour
1 1/2 cups (6 oz) very finely chopped pecans
1 1/12 teaspoon salt
Beat together butter and 1 cup confectioners’ sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 4 minutes.
Beat in vanilla. Add flour, pecans, and salt and mix at low speed until just combined. Refrigerate, covered, for at least 6 hours (or for at least a week, like I DO).
Preheat oven to 375 and lightly butter baking sheets.
Let dough stand room temperature until just pliable, about 15 minutes. Sift remaining 5 cups confectioners’ sugar into a large shallow bowl; set aside.
Roll level teaspoons of dough into 3/4-inch balls and arrange about 2 inches apart on buttered baking sheets. Bake cookies in batches until bottoms are pale golden, about 8-10 minutes per batch.
Immediately transfer hot cookies, about 6 at a time, to confectioners’ sugar and roll GENTLY to coat weel, and then transfer to racks to cool completely.
Roll cookies in confectioners’ sugar again when cooled.
- The cookies keep in an airtight container at room temperature for up to 3 WEEKS!!
Try out this gorgeous little cookie! You’ll be so glad you did!
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