We asked our office what was their favorite cookie to bake during the holidays, both to enjoy themselves and to share with friends and family. We thought we’d share these recipes on the blog with all of you!
These classic, holiday cookies have a nutty flavor that works beautifully with powdered sugar. With tea or a cup of coffee, they make a great snack, and they’re beautiful to boot!
- 2 cups all purpose flour, divided
- 1 cup pecans, toasted
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature
- ¾ cup powdered sugar
- 2 teaspoons vanilla extract
- ¼ cup powdered sugar for topping
- Preheat oven to 325°F.
- Combine 1 cup all purpose flour, toasted pecans and salt in a food processor. Using on/off turns, blend until the pecans are finely chopped.
- Using electric mixer, beat butter, ¾ cup powdered sugar and vanilla extract in large bowl until well blended. Add pecan mixture and remaining 1 cup flour and mix thoroughly.
- Divide dough in half. Wrap each half in plastic and refrigerate for 8 hours or overnight.
- Working with 1 tablespoon of dough at a time, with your hands, roll dough into a 3-inch long log shape with tapered ends. Turn the ends in slightly, forming crescents and place cookies on ungreased baking sheets, spacing 1 inch apart.
- Bake cookies until light brown around edges and firm to touch, about 18 minutes. Cool cookies 10 minutes on baking sheets. Roll cookies in additional ¼ cup of powdered sugar. Cool completely on wire racks.
- Cookies can be stored for up to 2 weeks in an air tight container.
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