cookie swap

They are a perfect combination of buttery goodness with pecans, shaped into small balls.  Bake them at a low temperature and then roll in confectioner’s sugar.  They have a buttery texture filled with pecans that is not too sweet.  The baked puffs are covered with confectioner’s sugar making a wonderful indulgence for your taste buds in a tiny package.  Pecan puffs are also called Mexican wedding cookies, Russian tea cakes, snowball cookies and our favorite Christmas cookie!

Pecan Puffs - The tastiest melt-in-your-mouth cookie you'll ever eat!

Butter

TBLS Sugar

Vanilla

Cup Chopped Pecans

Cup CAKE flour (like SwansDown® brand) (Like SwansDown® brand)

lb. box 1 (1 lb.) box confectioners sugar

Cream

Cream butter in a mixing bowl with mixer until soft. (It creams easier if you let the butter set out at room temperature until it is soft.)

Blend

Stir

Combine

Combine all ingredients by hand and form a large dough ball.

Form

Pinch off small pieces of dough and form into 1 inch balls. It should make about 20.

Bake

Bake on a well greased cookie sheet in a 300° oven (middle rack) for 45 minutes until very lightly browned.

Remove

Coat

When warm enough to handle, roll each ball in confectioners sugar in a bowl. Roll them twice for a thicker coating.

This reimagined version of the traditional holiday cookie features a gingerbread thumbprint with a white and milk chocolate center. It&rsquo;s an irresistible combination of sweet gingerbread spices and creamy chocolate.

White Chocolate Kissed Gingerbread Cookies

flour

tsps McCormick® Ginger, Ground

tsp McCormick® Cinnamon, Ground

tsp baking soda

tsp McCormick® Nutmeg, Ground

tsp salt

(1 1/2 sticks) butter

brown sugar

molasses

tsp McCormick® Pure Vanilla Extract

sugar

60 white and milk chocolate swirled kiss-shaped candies

step 1

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

step 2

Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar to coat. Place 2 inches apart on ungreased baking sheets. 

step 3

Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a white chocolate candy into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.  

step 4

Love gingerbread treats? Try these other tasty recipes: Gingerbread Men Cookies or Gingerbread Whoopie Pies.

Italian Pinch Cookies are thin shortbread cookies, filled with thick jam and lightly sprinkled with powdered sugar. The subtle sweetness of these cookies make them perfect for all to enjoy!

Pizzicati - Italian Pinch Cookies

all-purpose flour (125 grams)

tsp baking powder (2 grams)

lemon

sugar (30 grams)

butter

strawberry

Set aside one tablespoon of flour. Add the remaining flour into a a bowl of a food processor fitted with metal blade,  followed by the baking powder, lemon zest and powdered sugar, and mix briefly with several pulses.  Add cubed butter and pulse again.

Once you have a sandy mixture, add the yolk and pulse several times. Transfer onto a working surface, slowly incorporate the remaining tablespoon of flour if necessary, and knead briefly until the dough comes together.

Transfer the ball onto a sheet of cling film, flatten it into a disk and wrap it well. Let the dough rest in the refrigerator for 30 minutes to 1 hour.

Preheat oven to 170°C/340°F or with fan option on at 150°C/300°F. Arrange the baking tray onto the middle shelf.

Place the dough on a lightly floured surface and roll until the dough is approximately ⅛" thick. With a metal serving ring, cookie cutter or cup, cut circles about 2.5-inch/6cm in diameter.

Place half a teaspoon of jam in the center of each circle.

Bring the sides of the dough together as if to close the circle, and pinch the ends gently but firmly together to secure them.

Arrange the cookies on a baking sheet covered with parchment paper. Bake them for about 17 minutes or until golden on top. Remove them from the oven, then cool them on a baking rack.

Once completely cooled, sprinkle them with powdered sugar and serve them.

This is the only recipe for ube crinkles you’ll need. Easy to follow, lots of baking tips, and cookies that always come out soft, fluffy and bursting with the ube flavor you love.

Ube Crinkles Recipe

all-purpose flour

tsp baking powder

oz ube jam

canola oil (or vegetable oil)

pcs large eggs (beaten, room temperature)

tsp ube extract

confectioner's sugar

In a medium bowl, combine flour, baking powder and salt. Set aside.

Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, combine granulated sugar, ube jam (ube halaya) and oil until incorporated. It is important that you taste the mixture at this point (before you add eggs) so you can see if it needs more sugar. Like I mentioned, ube jams are different so you need to adjust according to taste.

Once you’re okay with the flavour, add eggs (which you&#39;ve already beaten) and ube extract. Stir until combined.

Add your flour mixture to your ube mixture in thirds and gently stir on low speed until combined. Make sure each addition is incorporated and remember to scrape the bottom and sides of your bowl.

Chill

Cover the bowl with your cookie dough with cling wrap and chill in the fridge for at least 4 hours (I usually do overnight).

Preheat

When you’re ready, preheat your oven to 350F. Prep a baking sheet by lining it with parchment paper (or silicone baking mats). Set aside.

Scoop

Scoop a heaping tablespoon of ube cookie dough and, using your hands, roll into a ball. Thoroughly coat each ball with confectioner&#x27;s sugar before placing it on the cookie sheet. Make sure to space your cookies about 1-2 inches apart.

Bake in the preheated oven for 10-13 minutes or until they crack on top and start looking matte. They will be soft coming out of the oven but don’t worry, they will continue to set as they cool so do not over bake.

Cool

Cool in the pan for a couple of minutes before transferring to a rack to cool completely.

Hello!
I made the ube cookies and they came out fine. However, they did come out more cakey than I would have liked. Do you have any suggestions on how to make they a little more gooey?

I made these a few times already and they always come out great.   Yummy!

I made your ube jam - mine came out a tad wetter than yours but was still delish!  Used the jam as per the directions and these were fabulous!!! When I felt the dough was getting too soft and sticky, I baked what was done and put the dough back in the fridge and just baked a few as needed.  
They came out so good that everyone wants more ube treats!
Wish I was able to post a picture of the final product.

These were delicious! I followed the recipe, chilled the dough, then used one of my cookie scoops to drop them in the powdered sugar for easy rolling.
I used store bought ube jam, but will try making homemade, since I'm sure it will be even better.
thank you for all of your awesome recipes!

HelloJolinA, can I use the purple yam that I bought from island pacific’s brand, barrio fiesta?? It looks like an ube halaya. What is the difference anyway? I like your recipes. Thank you.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1570112688/cnqic7u9ee7a8zerpsef.mp4

Ube crinkles are soft, fluffy and bursting with the ube flavour you love. They are like mini ube cakes and are perfect for the holidays!

Top 4 cookie swap recipes from across the web

The most viewed cookie swap recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pecan Puffs - The tastiest melt-in-...

White Chocolate Kissed Gingerbread ...

Pizzicati - Italian Pinch Cookies

Ube Crinkles Recipe

Top 4 cookie swap recipes from across the web

The most viewed cookie swap recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pecan Puffs - The tastiest melt-in-...

White Chocolate Kissed Gingerbread ...

Pizzicati - Italian Pinch Cookies

Ube Crinkles Recipe

The most viewed cookie swap recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine