Full Jars of Cookies
There really is nothing better than walking in the kitchen and seeing a full jar of homemade cookies. I made 3 types. Chocolate pistachio biscotti, chocolate chip cookie doughs with peppermint patties and Mexican wedding cakes.
The Mexican wedding cakes are so good and melt in your mouth. Here is the recipe.
4 sticks of of unsalted butter softened
kosher salt – pinch
1 t. vanilla
3 1/2 cups flour
2 cups powdered sugar + another 2 or so cups more powdered sugar
1 cup pecan halves
Take the nuts and grind in a Cuisinart. It is really the key. Then in a bowl whisk together the flour and nut and a pinch or two salt. In a mixing bowl, cream the sugar and butter together until it is really light and fluffy. Beat in the vanilla. Then slowly beat in the flour/nut mixture until completely mixed in.
Take 1 tablespoon and make a small ball in the palm of your hands and place on a cookie sheet. Put parchment paper down on the cookie sheets first. Bake at 350 for 15-20 minutes until the cookies are just browned. Take the cookies out of the oven and let them cool for about 2-3 minutes. Use a small spatula and a few off at a time and put into a bowl of confectioners sugar. Cover the cookie completely and put on a sheet until they are cooled. You can roll them again after they are cooled to really get the cookies even more powdery.
As for the chocolate chip cookie dough with the peppermint patties. I did add a bag of chocolate chips and then the peppermint patties cut up. It is a scientific experiment. They get really flat and chewy. But yummy!
Does this recipe really call for 4 cups of butter or should it be 4 sticks?
Is there a way to make this classic cake more pleasing to the eye??