Are you guys cookied out yet? I know I am! And I still have more to bake. I discovered these bad boys a couple of years ago, and they have been a huge hit. Think Russian teacake cookies with pecans instead of walnuts. And then instead of them being rolled in powdered sugar, they're dipped in white candy melts and topped with crushed candy canes. They're pretty and delicious....and perfect for Christmas!
Since I've made a few dozen (or thousand) cookies this year, I'm going to share some of my tips, which don't completely apply to these cookies. But in general, these tips work best for me. Of course, please experiment to find what works best for you.
1. I soften my sticks of butter in the microwave for 7 seconds. It's enough so the butter can break up in the mixer easier.
2. I always use my stand mixer for cookies, and I always use the paddle attachment.
3. You know when cookie recipes say to sift the dry ingredients together? I never ever do this. Instead, I mix the baking soda, salt, etc. in after I mix in the eggs. That way there's enough liquid for the small dry ingredients to get mixed in well before I add the flour.
4. I don't fold in the chocolate chips, nuts, etc. by hand. I mix them in with my mixer just until they're distributed throughout the dough.
5. I use airbake cookie sheets so I never use parchment paper or grease the baking sheets. I love these cookie sheets, and I use them for all of my cookies (except macaroons). This means that when I write cookie recipes down, I'm always at a loss on what to say for greasing the sheets.
6. I always bake my cookies for the least amount of time indicated and let them cool on the sheets for at least one minute. Underbaked cookies=softness and awesomeness. Overbaked cookies=crunchiness and yukiness.
7. I never let my cookies cool on wire racks because I underbake them and I don't want them to fall through the rack. Plus, I don't like having indentations on the underside of the cookie. I let them cool completely flat on the counter or on foil on the counter.
8. I store my cookies in zipper bags or airtight containers.
What do you do with your cookies?
Since I've made a few dozen (or thousand) cookies this year, I'm going to share some of my tips, which don't completely apply to these cookies. But in general, these tips work best for me. Of course, please experiment to find what works best for you.
1. I soften my sticks of butter in the microwave for 7 seconds. It's enough so the butter can break up in the mixer easier.
2. I always use my stand mixer for cookies, and I always use the paddle attachment.
3. You know when cookie recipes say to sift the dry ingredients together? I never ever do this. Instead, I mix the baking soda, salt, etc. in after I mix in the eggs. That way there's enough liquid for the small dry ingredients to get mixed in well before I add the flour.
4. I don't fold in the chocolate chips, nuts, etc. by hand. I mix them in with my mixer just until they're distributed throughout the dough.
5. I use airbake cookie sheets so I never use parchment paper or grease the baking sheets. I love these cookie sheets, and I use them for all of my cookies (except macaroons). This means that when I write cookie recipes down, I'm always at a loss on what to say for greasing the sheets.
6. I always bake my cookies for the least amount of time indicated and let them cool on the sheets for at least one minute. Underbaked cookies=softness and awesomeness. Overbaked cookies=crunchiness and yukiness.
7. I never let my cookies cool on wire racks because I underbake them and I don't want them to fall through the rack. Plus, I don't like having indentations on the underside of the cookie. I let them cool completely flat on the counter or on foil on the counter.
8. I store my cookies in zipper bags or airtight containers.
What do you do with your cookies?
Candy Cane Snowballs Recipe
Makes about 4 dozen cookies
Print this recipe
2 cups butter, softened
1 cup powdered sugar
1 teaspoon vanilla
3 1/2 cups all purpose flour
1 cup chopped pecans
8 ounces white candy coating, melted
1/3-1/2 cup crushed candy canes
Preheat your oven to 350 degrees.
In a mixer, cream together the butter and powdered sugar until light and fluffy. Mix in the vanilla. Add in the flour and mix until combined. Stir in the pecans.
If you feel it's too messy/hard to work with, chill the dough. Roll into one inch balls and place on ungreased cookie sheets 2 inches apart from each other. Bake for 18-20 minutes or until the bottoms are light brown. Remove to a flat surface and let cool completely.
Follow the directions on the package to melt the candy coating. In a separate bowl, place the crushed candy canes. Dunk the top of the cookies into the candy coating (allow the excess to drip off) and then into the candy canes. Let stand until set.
Source: Taste of Home
Makes about 4 dozen cookies
Print this recipe
2 cups butter, softened
1 cup powdered sugar
1 teaspoon vanilla
3 1/2 cups all purpose flour
1 cup chopped pecans
8 ounces white candy coating, melted
1/3-1/2 cup crushed candy canes
Preheat your oven to 350 degrees.
In a mixer, cream together the butter and powdered sugar until light and fluffy. Mix in the vanilla. Add in the flour and mix until combined. Stir in the pecans.
If you feel it's too messy/hard to work with, chill the dough. Roll into one inch balls and place on ungreased cookie sheets 2 inches apart from each other. Bake for 18-20 minutes or until the bottoms are light brown. Remove to a flat surface and let cool completely.
Follow the directions on the package to melt the candy coating. In a separate bowl, place the crushed candy canes. Dunk the top of the cookies into the candy coating (allow the excess to drip off) and then into the candy canes. Let stand until set.
Source: Taste of Home
