Pecan Brandy Cookies
Over the holidays this year I invented the “six days of cookies.” The name is self-explanatory – each day Sophie and I made a different type of cookie. Easy right? Well not really. Our first cookie from “Tasteofhome Cookies” was a total disaster. If you have the magazine don’t bother with the “tender Italian sugar cookies,” they were tasteless even with doubling the vanilla (actually I think I tripled it) and they were anything but tender (very dry and floury). The only way we sort of saved them was by dipping them in mint chocolate. I was so spooked by our first attempt that I chucked the magazine in the bin and went back to my tried and true books; Cookies by Nick Malgieri, my ages old Betty Crocker’s Christmas book, and Martha Stewart’s Holiday Handbook. So while the holidays are over and the cookies are gone the recipes are here…finally.
1 cup unsalted butter, room temperature
3 tablespoons honey
2 teaspoons brandy
2 ¼ cups sifted all-purpose flour, plus 2 tablespoons
1 ¼ cup finely chopped pecans
½ cup confectioners' sugar, plus more for rolling
¼ teaspoon salt
Cream butter and honey until fluffy in a bowl of a stand mixer fitted with the paddle
attachment. In the bowl of a stand mixer fitted with the paddle attachment. Add brandy,
and beat to combine. Whisk flour, pecans, confectioners' sugar, and salt together in a
medium bowl. Add to butter/brandy mixture and beat to combine. If dough is too soft,
refrigerate for 30 minutes.
Preheat oven to 350°F degrees.
Line two baking sheets with parchment paper. Roll dough into balls using 1-tablespoon
measure or small ice cream scoop. Place on baking sheets 2 inches apart. Bake until just
browning about the edges about brown 12 to 13 minutes. Be careful not to burn the
bottoms. Cool completely on wire racks. Roll cookies in confectioners' sugar to coat.
Store in an airtight container.
It’s All Delicious Notes: This cookie melted in your mouth and would be a perfect
treat for Easter as well! Adapted from Martha’s recipe for Noel Nut Balls.