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.

Top 3 cookie swap recipes from across the web

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

White Chocolate Kissed Gingerbread ...

Pizzicati - Italian Pinch Cookies

Top 3 cookie swap recipes from across the web

The most viewed cookie swap recipes by Recipe Cart users, saved from over 6,000 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

The most viewed cookie swap recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine