It’s Christmas and one of my favorite parts of this time of year is the near constant presence of Christmas cookies at the office, parties and home (and the [almost] guilt-free manner in which I consume them!) I typically spend Christmas at home in Colorado, where my mom has a few staple cookie recipes that we make for the family each year. These usually include: classic Spritz cookies, Scandinavian Krumkake (for which she has a special iron cooking pan), Santa’s thumbprint cookies (so cute and a childhood favorite), sugar cookies decorated with Christmas-y colored icing, and the cookies of which I’m writing about in this blog post – Pecan Puffs. Pecan Puffs are my absolute favorite, and therefore I decided to make them myself in London this year. They crumble and melt in your mouth at the same time, while the delicate powdered sugar makes them look like mini snow balls to throw at someone.
I made my batch of Pecan Puffs at a friend’s place in London – we also made a really nice French cookie called Tuiles aux Amandes. I’ve put that recipe up here.
1/2 cup butter
2 T sugar
1 cup pecans
1 cup flour
Preheat oven to 300F (150 C).
Creme butter until soft.
Add 2 T sugar to the butter and blend until creamy.
Measure, then grind in a nut grinder, 1 cup pecans.
Sift before measuring – 1 cup flour.
Stir the flour and pecans into the butter mixture.
Roll the dough into small bite-sized balls.
Bake on a greased baking sheet for 30 minutes at 300F (150C).
Roll while hot in confectioners sugar.
Place back in oven for a minute to glaze.
Makes 40 – 1 1/2 inch balls.
The spread of cookies we made in London – Pecan Puffs, Tuiles aux Amandes, and Banana Oat Chocolate Chip.