SWEET: Pecan Puffs
MAIN INGREDIENT: Pecans
GREAT FOR: Holiday parties, sweet treats, gifts, and birthday parties
Ok I just need to get this off my chest. This is my Nana’s recipe, not mine. But my Nana is the business, she can bake like it’s her job. I am convinced that sugar and butter run through her veins. But Nana got it right with this cookie because:
A. They are SO simple to make (this counts when you’re a busy gal, in college, or unofficial queen bee of the retirement island like my Nana)
B. They are bite size. Bite size/poppable desserts are where it’s at. I probably only say this because then I can eat 20 at once and not feel guilty.
These cookies can always be found around my house during the holidays. When I was growing up, my Nana had to keep a constant eye on the cookie jar because I would sneak these cookies. But really, with powdered sugar all over my face, who was I fooling?
Lately, my family has been making these year round, which was dumbfounding to my 20 year old self….you can make holiday treats not during the holidays?? That is just crazy business. But really, you guys should make these cookies. They are buttery, nutty, and sugary. What more could you ask for? We’ve got the trifecta right here! These pair great with a huge glass of milk or coffee and have on occasion even been dipped.
Borrowed from Nana K
Makes 2.5-3 dozen
Lately I have been experimenting with these cookies and adding cocoa nibs, cinnamon, cocoa powder, lemon, or even candy pieces. Feel free to add your own special ingredient to create a whole variety of types!
2 cups pecans (ground)
1 cup butter
2 cups flour
½ cup powdered sugar
1 tsp. vanilla
extra powdered sugar for rolling
Preheat your oven to 375°F. In a food processor, grind the pecans (but not too fine, you still want a nice texture in the cookie).
In a separate bowl, cream the butter. Once the butter is creamed, go ahead and add each of the ingredients. If you wanted to add an extra ingredient, like cocoa powder or lemon, this would also be the point to add those ingredients.
Let the ingredients firm up for about a minute or two. Grease a cookie and then begin to roll the cookies into a ball about the size of a golf ball.
Bake for 12-15 minutes.
After you have taken the cookies out, allow them to cool down (this is important! If they’re too warm, they will turn the powdered sugar into a gooey mess!) . Once they have cooled down, I like to put some powdered sugar into a big ziploc bag and then put a few cookies in at a time. Then lightly shake the bag until the cookies are covered.
Quickly snarf 10 cookies before anyone sees.
Kelsey Krasnigoris a junior at UC Santa Cruz, where she receives monthly shipments of baked goods from her Nana. She also hopes to one day be queen of the retirement island.