The other night I was taking in Sarah's Holiday Party, a Christmas special starring my favorite designer, Sarah Richardson. In the show she made pecan puffs as she called them. They are a cookie that I have never tried before and remind me of mexican wedding cookies (one of my favorites) but the ones I am used to have maraschino cherries inside. I think I may make a batch before the Christmas season is over.
Have any of you heard of these before?
Sarah’s Pecan Puffs
2 sticks butter
2 tsp. vanilla
4 Tbsp. brown sugar (I like Demerara)
2 Cups pecans
2 Cups cake flour, sifted
icing sugar for dusting
1. In a food processor combine butter, brown sugar, and vanilla until smooth. Add pecans and puree until mixture is like a paste.
2. Chill in the refrigerator for 30-60 minutes until firm, then scoop out small amounts of dough and roll into balls.
3. Place balls on a non-stick baking sheet (they can be close together as the dough does not expand much when cooking).
4. Bake at 300 degrees for about 35 - 45 minutes, depending on the size of balls. Remove from oven when slightly golden on the outside.
5. Transfer carefully to a cooling rack while still warm (best to use your fingers so you don’t crush the cookies with a spatula), then use a flour sifter to dust icing sugar over the top of the cookies while warm. Allow to cool completely, and dust again.
6. Enjoy!...But be warned they are addictive and may stick to the roof of your mouth like peanut butter!
Note: I often double this recipe to be sure I have enough - it's no more work to make extras.
{recipe from Sarah Richardson Design}
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