Wedding Cookies
1 pound softened salted butter 1 / 2 cup powdered sugar 2 cups all purpose flour 2 teaspoons vanilla extract 1 pinch extra salt 3 / 4 cup pecans finely chopped in a food processor About 2 cups extra powdered sugar in a medium bowl for rolling
In a standard mixer bowl , add the butter and 1 / 2 cup powdered sugar and mix at a medium speed until creamy . Add the flour , vanilla , salt , and pecans and mix well . Refrigerate until ready to bake .
Preheat oven to 400 degrees . Spoon out about a heaping tablespoonful of dough and roll it into a log shape about 2 inches long . Place it onto a nonstick baking sheet , bending it slightly into a crescent shape . Continue with remaining dough , placing cookies about 1 inch apart . Freeze any unused dough in an airtight container for later use . Bake for 10-12 minutes just until the edges start to brown . They will crumble after cooling if allowed to over cook ( But even the crumbles can be rolled in powdered sugar and makes an awesome dessert topping !) Allow to cool slightly and then carefully roll each crescent in the bowl of powdered sugar . Store fully cooled cookies in an airtight container until served or any leftover cookies
Peppermint Tray
On a large baking sheet lined with parchment paper , assemble your mints in any desired shape , allowing about 1 / 4 inch between mints . Bake in a preheated oven 350 degrees for 7-10 minutes until they are fully melted together . Remove onto wire rack and allow to cool fully . Handle with care -the tray is fragile
Making Dreams Come True
Sonja Hollomon ( 678 ) 778-3945
256-357-4444
Each office independently owned and operated
55 SOUTHERN HOLIDAY LIFE 2020