Let’s talk Christmas Cookies, while I am in the Christmas Cookie Baking season and my favorite time of year!!! Christmas is all about making memories and I am so excited to have three kids that we will be making new memories and traditions with. So this Christmas is extra special for me!! One of the things the kids are super excited about is all the baking we will be doing.

 

I remember loving Pecan Sandies Cookie when I was young, so I wanted to make a cookie similar to that cookie. I made this recipe by myself and with Lele and Isabella. The first time I made this recipe was kind of a throw it together with Lele. She wanted to bake and I was running low on ingredients, so I went this route with pecans. We loved this cookie recipe, unfortunately I didn’t write it down. So it took a few times to get the recipe. Even Jimmy took them to work and everyone loved them.

Merry Christmas from my Kitchen to your Kitchen 🎄

Billie-Jo

 

Ingredients

• 1 cup brown butter 
• 1 cup sugar
• ½ cup dark brown sugar
• 1 egg and 1 egg yoke 
• 2 ¼ cup all purpose flour spooned and leveled
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup chopped pecans
• Glaze-1 cup sifted powdered sugar and 2-4 tbsp of water or milk.

 

Directions

1. In a medium saucepan on medium add the butter. Let it melt until it becomes brown. You will know it is ready when you start to smell a nutty aroma. Let it cool for a few minutes.
2. In a large bowl add sugar and brown sugar, whisk together. Add the brown butter and mix until combined.
3. Add egg and egg yoke, mix until combined. Add in vanilla and mix until combined. 
4. In a separate bowl whisk together the flour, baking powder, baking soda and salt. Slowly add the dry ingredients, mix until combined.
5. Add in the pecans and mix until combined.
6. Cover the dough and place in the refrigerator for 1 hour or longer. If placed longer in the refrigerator, take the dough out and let it sit for about 30 minutes before scooping the dough.
7. Preheat the oven to 350. Line two cookie sheets with parchment paper.
8. Scoop cookie dough and place about 2” apart on the prepared cookie sheet. Baked for 11 minutes or until done.
9. Cookies will stay fresh for 1 week. Scooped raw cookie dough may be frozen for up to 3 months. Baked cookies may be frozen for 2 months.

Ready in 90 minutes, includes refrigerator time Makes about 3 dozen

 

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