Recipe | Christmas Cookies | Pecan Puffs

Pecan Puffs

Christmas Cookie | Pecan Puffs

Christmas Cookie | Pecan Puffs

Summary:                                                                                                                                                                                   This is a great cookie to make for the holidays. Quick, simple, and delightful! Goes great with coffee or hot  cocoa. You can freeze cookies after they have cooked and rolled with powdered sugar. Take out several hours  before guests arrive. Yields 40

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 Ingredients
  1. 2 cups butter
  2. 4 cups all purpose unbleached white flour
  3. 4 tsp. pure vanilla
  4. 8 tbsp. powdered sugar
  5. 3 1/2 cups ground pecans or walnuts
  6. powdered sugar for rolling cookie in
Instructions
  1. Cream butter, and other ingredients together. Roll dough into small balls. Place on ungreased cookie sheet lined with parchment paper. Bake approximately 20 minutes at 350 degrees. Take out of oven and roll cookie in powdered sugar. Let cool. Roll a second time. Excellent Christmas cookie.
Notes
  1. These cookies puff up when baking, allow a little extra room on the baking sheet between cookies.

Christmas Dessert Recipes

1 cup butter, softened
1/2 cup granulated sugar
2 large eggs
2 tsp. pure vanilla extract
1 cup sour cream
1 tsp. baking soda
2 cups unbleached all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
Streusel Topping:
½ cup walnuts, finely chopped
1 cup brown sugar
1 tbsp. cinnamon
3 tbsp. unbleached all-purpose flour
4 tbsp. softened butter
Put all streusel ingredients in a bowl and mix; set aside.
In large mixing bowl blend butter and sugar until light and fluffy. Add eggs slowly, beating well after each addition. Beat in vanilla extract. In a separate bowl, combine sour cream and baking soda. In a third bowl add sifted flour, baking powder, and salt. Beat flour mixture into butter – egg mixture alternating with sour cream. Spoon one-third of the batter into an oiled and floured Bundt pan. Sprinkle one-third of the streusel over batter. Cover with another third of batter and sprinkle with another third of streusel and over that, cover with remaining batter and sprinkle with remaining streusel. Bake in 350° F oven for 40-50 minutes or until a knife or wooden pick inserted in the center comes out clean. When done, sit on cooling rack for ten minutes. Turn cake out on a platter and sift confectioners’ sugar on the top.
This is easy to make, and delicious cake. Serve Christmas morning with your coffee or tea.
*Do not substitute milk soured by vinegar for sour cream as the consistency will not be the same.
Gluten-Free Peanut Butter Chocolate Chunk Nut Cookies
1 tsp. pure vanilla
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 cup natural creamy peanut butter
1 tsp. baking powder
1/8 tsp. sea salt
1 cup chocolate chunks
3/4 cup walnuts, chopped
1/2 cup raw crystallized sugar to roll cookie balls in.

Cranberry Nut Cake

Cranberry Nut Cake

This “Cranberry Nut Cake” is slightly dry with a texture much like a pound cake. It is a bit tangy with four cups of fresh cranberries. This Cranberry Nut Cake is just right, and delicious with coffee on Christmas morning!

4 cups self-rise flour

2 cups granulated sugar

4 tbsp butter, melted

2 large eggs

1 cup natural Orange juice

12 oz. bag fresh cranberries (about four cups) halved

1 3/4 cups chopped walnuts

Topping:

1/4 cup brown sugar

2 tbsp butter

2 tsp cinnamon

Prepare bundt pan by greasing with butter and flour. Mix topping and sprinkle in bottom of the prepared pan. Then mix flour, sugar, butter, eggs, and orange juice until well blended– fold in cranberries and walnuts. Pour batter in prepared pan and bake in 350-degree oven for 55 min. or until the knife inserted in cake comes out clean.

© 2005

Virginia Wright Recipes