If you've been reading this blog, you know that I've been playing along with GoodLife Eats and My Baking Addiction's Holiday Recipe Exchange. This week there were two chances to play with two different themes. The first theme, Comfort Food, I blogged about my macaroni and cheese recipe. The second theme this week is a repeat of a previous theme...BUTTER!
Recipe By : Christi Brogan
1 1/2 cups all-purpose flour
2 tablespoons all-purpose flour
1/2 cup pecans -- or use pecan meal
2 tablespoons cornstarch
2 teaspoons ground cinnamon
2 teaspoons freshly grated nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon coarse salt
3/4 cup unsalted butter -- (1 1/2 sticks)
1 cup confectioners' sugar -- divided
1/4 cup spiced rum -- like Captain Morgan
2 teaspoons pure vanilla extract
|Consistency of pecans after chopping|
Combine flour, pecans, cornstarch and spices in a bowl. Place 1/3 cup of the confectioners sugar and the butter in the workbowl of an electric mixer. Beat on medium speed until light and fluffy, 2-3 minutes. Reduce speed to low, and gradually mix in flour mixture. Add the rum and vanilla and beat to throughly combine.
Chill dough in freezer for 30 minutes to re-harden the butter.
|Dough ready for the freezer|
Preheat oven to 350 degrees. Make balls of the dough approximately 1 tbsp in size and place each 1" apart on parchment-lined baking sheets. Bake until just golden, about 15 minutes.
|Lightly golden in color|
Transfer cookies to wire racks; let cool 10 minutes. Gently toss warm cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be refrigerated in airtight containers up to 2 weeks.
|A Dirty Snowball|
|Crumbly, sweet and flaky - YUM!|
"2 1/2 dozen"