A friend of mine has a tradition of making Wedding Cookies every Christmas. In her honor, here is a chocolate-y twist that I found this morning on Southern Living. It features powdered sugar blended with cocoa dusts; serve these up for any special occasion.
Ingredients:
1/2 cup powdered sugar
2 tablespoons unsweetened cocoa
1/2 cup butter or margarine, softened
3/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup unsweetened cocoa
1 teaspoon vanilla extract
1 cup finely chopped pecans
Directions:
Sift together powdered sugar and 2 tablespoons cocoa. Set aside.
Beat butter at medium speed with an electric mixer until creamy. Add flour and next 3 ingredients, beating until blended. Stir in pecans. (Dough will be stiff.) Shape into 1-inch balls, and place on ungreased baking sheets.
Bake at 400° for 10 minutes. Remove cookies to wire racks, and cool slightly. Roll warm cookies in powdered sugar mixture, and cool completely on wire racks.
Beat butter at medium speed with an electric mixer until creamy. Add flour and next 3 ingredients, beating until blended. Stir in pecans. (Dough will be stiff.) Shape into 1-inch balls, and place on ungreased baking sheets.
Bake at 400° for 10 minutes. Remove cookies to wire racks, and cool slightly. Roll warm cookies in powdered sugar mixture, and cool completely on wire racks.
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