December 07 2010

Pecan Snowdrops

Some years it seems like I have all the time in the world to make batch after batch of assorted and intricate Christmas cookies.  This year, however, I'm lucky if I get dinner on the table let alone bake tins of sweet gifts, so I'm keeping it simple, really simple.  My favorite Christmas cookies, pecan snowdrops, are also the easiest (imagine that) and can be perfectly packaged in small foil candy cups and packed in a pretty box.  Simple ingredients, no decoration, pretty presentation, and totally delicious.  DONE!!

Pecan Snowdrops 

3/4 cup butter, at room temperature

1/3 cup powdered sugar

1 teaspoon vanilla extract

1/8 teaspoon salt

1 1/2 cups all-purpose flour

3/4cup finely chopped pecans

Powdered sugar for dusting

Preheat oven to 325 degrees.  Lightly grease baking sheets, or use parchment-lined baking sheets (or use your Silpat).  In a large bowl, using an electric mixer or a spoon, cream together the butter and sugar until light and fluffy.  Add the vanilla, salt, flour, and nuts and mix well.  Roll the dough into 3/4 inch balls between your palms, and place on the prepared baking sheets, spacing them about 1 1/2 inches apart.  One sheet at a time, bake the cookies for 15 to18 minutes, or until light brown.  Transfer to racks to cool slightly.  Place the still-warm cookies on a sheet of parchment paper and heavily dust with powdered sugar shaken through a sieve. Let cool completely.  Store cookies in an airtight container for up to 2 weeks.

Makes about 3 dozen.