This recipe makes 4 dozen Pecan Snowball Cookies, so you will have some to share (if you want to). It's this sticky surface that makes the second coating of powdered sugar cling to the cookie and form a dry and powdery sweet casing for the rich and nutty cookie. The warm exterior of the cookie causes the powdered sugar to stick, and as they cool, the powdered sugar adhering to the surface becomes very sticky. The first coating happens minutes after the cookies come out of the oven. For balance, the cookie dough itself is not very sweet because the cookie balls are coated twice in powdered sugar. Once they've cooled, these pecans are mixed into the shortbread, their oils perfuming and flavoring the cookie dough. A step requiring no more than 10 minutes, toasting the pecans first forces the pecans to release their oils and take on a richer and nuttier flavor. Our recipe is special because we take the time to toast the pecan pieces in the oven before making the dough. Also known as Russian tea cakes, these small spheres of buttery vanilla shortbread have crunchy pecan pieces dispersed throughout their crumbly texture. 2 In large bowl, beat butter and sugar with electric mixer on medium speed until fluffy. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Arrange 24 cookies (6 of each glaze) in each box, as shown.Of all holiday cookies, few are as simple and as Southern as our Pecan Snowball Cookies. Steps 1 To toast pecans, sprinkle in ungreased heavy skillet. In another large bowl, beat cream cheese, condensed milk and lime juice until blended. Add confectioners sugar and extract beat until stiff peaks form. In a large bowl, beat cream until it begins to thicken. Press onto bottom and up side of a greased 9-in. Step 9 To package, remove dividers from four boxes and line the bottom of each box with parchment. In a small bowl, mix crushed cookies and butter.Allow glaze to completely harden overnight. Step 8 Set cookies on wire rack placed atop a sheet of waxed paper.Dip cookies in glaze on the diagonal, then gently swipe bottom edge to remove excess, and sprinkle with finely chopped pistachios. Remove bowl from heat and stir in pistachio paste and fine sea salt. Step 7 White Chocolate-Pistachio Glaze: In a medium heatproof bowl set over a pot of simmering water, melt white chocolate and vegetable shortening.Dip cookies in glaze on the diagonal, then gently swipe bottom edge to remove excess. In a small bowl, combine 3 tablespoons blackberry juice, confectioners' sugar, and corn syrup. Step 6 Blackberry Glaze: Press thawed blackberries through a fine-mesh sieve to extract juices.Dip cookies in glaze on the diagonal, then gently swipe bottom edge to remove excess, and sprinkle with finely chopped toasted almonds. Step 5 Almond Glaze: In a small bowl, combine confectioners' sugar, milk, corn syrup, and almond extract.Step 4 Lemon Glaze: In a small bowl, combine confectioners' sugar, lemon juice, and corn syrup. Dip cookies in glaze on the diagonal, then gently swipe bottom edge to remove excess, and sprinkle with lemon zest.Transfer cookies to a wire rack to cool completely. Bake until light golden and firm around the edges, 12 to 15 minutes, rotating pans halfway through. Transfer to 2 parchment-lined baking pans, spacing cookies about 1 inch apart. Using a 1-inch square cutter, cut out 24 cookies. Transfer to a baking pan, wrap tightly with plastic wrap, and refrigerate, about 2 hours. Roll out each square between 2 sheets of lightly floured parchment to 1/4-inch thickness. Step 2 Divide dough into 4 equal pieces and pat each into a square.Reduce mixer to low, add flour and salt, and beat until combined. Add sugar and beat until light and fluffy. Step 1 Make cookies: In a large bowl, using an electric mixer on medium-high, beat butter until smooth, about 8 minutes.
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