Although my family doesn’t share my enthusiasm, I love Christmas cookies with nuts!
These cookies are simple to make but so tasty, and next time I plan to toast my chopped nuts ahead of time because I think that will just enhance the flavor more. (I don’t think it’s a good idea to toast the whole pecans, though, because those will get plenty of toasting while they bake!)
I’d like to say these are definitely going in the Christmas tins this year, but my list is starting to get a little too ambitious, so I may have some hard decisions to make!
- 1 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup brown or coconut sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cups chopped pecans
- whole pecans
- extra sugar for rolling
Preheat oven to 375 degrees F.
In a medium bowl, cream butter and sugars until smooth. Add vanilla and egg and beat well.
In a separate bowl, mix flour, baking powder and salt. Add to wet ingredients and mix until just incorporated. Stir in chopped pecans.
Shape dough into 1″ balls (I like to use a melon baller) and roll in extra sugar. Set the balls 2″ apart on a cookie sheet or stone. Press 1 whole pecan into the center of each cookie.
Bake for 10-12 minutes until lightly browned. Move the cookies to a wire rack to cool.
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