Pecan Snowball Cookies

1Photo Credit: Ashley Cuoco

Holiday baking is in full swing!! These pecan snowball cookies are one of my favorites. Sweet and nutty, melt-in-you-mouth goodness. My grandmother makes these every year in smaller, bite sized balls. They dissolve instantly in your mouth. The great thing about this recipe is that it will yield about 48 cookies, making it great for large gatherings or cookie exchanges with friends and family. Set these on your Christmas table and watch them disappear! Happy Christmas baking, everyone!

3

4

610

2

All Photo Credit: Ashley Cuoco


Prep time: 15 minutes — Cook time: 15 minutes — Total time: 30 minutes

Ingredients:

  • 1 cup unsalted butter
  • 1 cup powdered sugar (plus more for coating)
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 2 cups all-purpose flour
  • 1¼ cups finely chopped pecans
  1. Preheat the oven to 350° F. Line a cookie sheet with parchment paper.
  2. In a large bowl or in the bowl of your stand mixer, cream your butter and sugar. Add the vanilla and salt and mix well. Gradually add the flour, mixing well and scraping down the sides of the bowl after each addition. Your dough will become thick.
  3. Add the chopped pecans and mix well. I found incorporating the chopped pecans to be easier to do by hand rather than in the stand mixer, as the dough is so thick. Once combined, scoop 1 tablespoon of the dough out and roll it into a ball and place it on the cookie sheet. For consistency, use a 1 Tablespoon measuring spoon to scoop out balls. Place them on the cookie sheet about 1 inch part. Bake for 15 to 18 minutes.
  4. Allow the cookies to cool for about 5 minutes then gently roll them in powdered sugar while still warm. Allow them to cool completely and then coat them in powdered sugar again. The first coat will be sticky– the second coat will allow the sugar to stick better. Enjoy!

Recipe adapted from Southern Bite.

Chocolate Pistachio Biscotti

2Photo Credit: Ashley Cuoco

Biscotti: traditional Italian cookies (also known as cantuccini) are twice-baked, oblong-shaped, dry, crunchy, and typically dipped in a something like coffee. The name comes from the medieval Latin word biscoctus, which means “twice-cooked.” Baking twice ensured they were very dry and could be stored for long periods of time. You learn something new every day! These were fun to make. And the aroma while doing so is wonderful. My mom and I spent the day testing out some new cookie recipes. While this is not as simple or as quick to make as your typical chocolate chip cookie, it is absolutely feasible for all levels of comfort in the kitchen. Just takes a little extra time and TLC. The very first step is to candy orange zest– while a little time consuming, it makes all the difference in the end result. That chocolate flavor, a bite of pistachio and the hint of orange zest in the background…it’s divine! My dad and my husband said so. I think they ate half the tray between them. Word to the wise: freeze these for up to two months and save them for Christmas. Put on a pot of your favorite brew and get dipping! In the company of friends and family, this is my idea of hosting beautifully.


3

Photo Credit: Ashley Cuoco

1

Photo Credit: Ashley Cuoco

Yield: 25-30 biscotti — Prep: 25 minutes — Total time: 1 hour 35 minutes

Ingredients:

  • 4 navel oranges
  • 2 cups sugar
  • ½ cup semisweet chocolate chips (I prefer Ghirardelli)
  • ¾ cup shelled pistachios
  • 2 cups all-purpose flour
  • ½ cup Dutch-processed cocoa powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 6 Tbsp. unsalted butter
  • 2 large eggs
  • Fleur de sel (or sea salt)
  1. Cut long, thin strips of zest (avoid white pith) from oranges. Place zest in a small saucepan, add enough water to cover, and bring to a boil over high heat. Then drain off water. Repeat boiling and draining process 2 more times. Set aside.
  2. In a medium saucepan, bring 1 1/2 cups water and 1 cup sugar to a boil. Add zest and simmer for 4 minutes. Set aside to cool.
  3. Place chocolate chips in a food processor and pulse 3 or 4 times to break up. Add pistachios and pulse 2 or 3 times.
  4. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  5. Preheat oven to 350 degrees F. In the bowl of an electric mixer fitted with paddle attachment, beat together butter and remaining sugar on medium speed until light yellow and fluffy, about 3 minutes. Add eggs and beat on medium speed until incorporated, 2 to 3 minutes.
  6. Reduce mixer speed to low; using a slotted spoon, add candied orange zest to butter-sugar mixture and beat for 30 seconds. Gradually add three-fourths flour mixture, scraping down sides of bowl as needed. Add chocolate-pistachio mixture and remaining flour mixture, mixing until dough just comes together. Do not over mix.
  7. Divide dough into 2 equal pieces and place on a parchment-lined baking sheet. Using damp hands, shape each piece into a 12-inch-long log, 1/2 inch high.
  8. Bake logs until firm, about 24 minutes, rotating baking sheets halfway through. Reduce oven temperature to 250 degrees F. Cool logs on baking sheet for 12 to 15 minutes.
  9. Transfer logs to a cutting board. Using a serrated knife, slice each into 24 half-inch-thick biscotti. Place biscotti on parchment-lined baking sheets, spacing 1/2 inch apart. Sprinkle with sea salt if desired. Here comes the second baking phase! Bake biscotti until slightly crisp, about 10-15 minutes, rotating baking sheets halfway through. Transfer to a wire rack to cool. Enjoy!

Recipe courtesy of Country Living, www.countryliving.com

Hazelnut Coffee Sugar Cookies

Photo Credit: Ashley Cuoco

Confession #1: my beautiful new KitchenAid mixer came in the mail yesterday and I had to bake something immediately. It no sooner arrived on my doorstep than I was tearing the top open, shaking the packaging like a box of crackerjack to get the machine loose and gazing at it all googley-eyed on my countertop. It is matte gray. It is magical. It is perfect! (Early Christmas gift from my husband, just in time for the holidays!) Confession #2: coffee. I love coffee. Sometimes I wake up a half hour earlier just to savor a cup of coffee in the calm of morning. I once added espresso powder to brownies and it was incredible. The coffee enhances the chocolate flavor, making it bolder and richer. Here we have your standard sugar cookie with the added bonus of hazelnut coffee!!! Coffee + Sugar were meant to be. Hazelnut is my favorite (of course any flavor will please will do). The grain adds a nice texture and color to the cookies. Instead of rolling them out and punching out shapes with a cookie cutter, I chose to roll them into balls and give them a criss-cross with a fork. You can do either. Drink your coffee and eat it too!


Ingredients:

  • 1 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 2 Tbsp fresh ground coffee
  • 1/2 teaspoon vanilla
  • 2 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  1. In a mixer, cream together butter and sugar. In a separate bowl, combine eggs, vanilla, and coffee until fully combined.
  2. In another bowl, combine flour, baking powder, cinnamon, and salt. Slowly add your egg mixture to the butter mixture until well combined. Slowly add flour mixture until fully combined. Do not over beat.
  3. Chill this dough for at least one hour. When you are ready to bake, preheat oven to 350 degrees.
  4. Roll out dough on floured solid surface to about 1/2 inch thick. Using a circle cookie cutter, punch out circles and place on a parchment lined baking sheet (or roll into 1 tsp size balls). Bake for 8-10 minutes, or until edges are slightly golden. Enjoy!

Recipe adapted from I Am Baker, www.iambaker.net

2

Photo Credit: Ashley Cuoco