Katie's Favourite Christmas Recipes: Edition #3

Wednesday, 9 December 2015

So if you have ever watched HGTV, you know Sarah Richardson is the bees knees.  Her mid century modern house, is a house that even Don Draper would be proud to own (Cuz Don Draper's got style....although he might slosh scotch, all over her white furniture..).

I also love S.Rich's flamboyant sidekick, Tommy (whose hashtags on Instagram, make me smile).

A few years back, Sarah and Tommy did a Christmas special where they make these cookies called Pecan Puffs.  Basically, a Pecan shortbread.

I happen to have a freezer stash of pecans...so it's a perfect recipe to make this time of year...and again...so few ingredients!

It does require a food processor, which is a pain for those that don't have one... (again, my favourite is my 14 cup Cuisinart food processor!)

Here is Sarah's recipe:

2 cups of pecans
1 cup of butter
2 tsp of vanilla
4 Tablespoons of brown sugar
2 cups of cake and pastry flour (although I have made it before with AP flour and it was fine)

You process the pecans until it has a sandy texture and looks granulated.  Add the butter, sugar and vanilla.

Blend again until incorporated.  Add the flour in increments. Mix until blended well and dough looks "puffy".

Here's what several cups of cake and pastry flour look like on the floor. Culprit is stage left.

Scrape the contents into a bowl and chill in the fridge for an hour.  After well chilled, use a small ice cream scoop to help shape the dough into balls and place on a parchment paper lined cookie tray.

Sarah says to bake for 45 minutes at 300 degrees.  I baked mine for 37 minutes at 300 degrees.  Basically keep an eye on them after 30-35 minutes and take them out when they start to brown on top.

Let them rest for a few minutes on the tray.

Then remove and place on cooling racks (with your fingers or a fine edged metal spatula). Make sure you have paper towel, wax paper or another cookie tray under the cooling rack.

Generously, sift icing sugar on top of the cookies while still warm (this will make a yummy, almost-glaze).  Sift more icing sugar on top of the cookies, again, after they have fully cooled.

Hot tip: when eating, try not to inhale the icing sugar.

These cookies are super delicate.  They are best eaten with 48 hours of making.  In addition, they should be left room temperature (the condensation in the fridge makes them crumble).

Overall, a wonderful, light cookie.  Super festive, and the kids (i.e. me) love sifting the sugar on top.

What's not to love?


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