Recipe by Muffin Goddess
Cookie recipe adapted from "Food From My Heart" by Zarela Martinez. These cookies remind me of little bites of really tender piecrust with a nice jammy filling. Cook time includes dough chilling time.
Top Review by cookiedog
MMMMMMMMMMMM!!!!!!!! These are so good! I ate one, and then another and then a third! I guess that means I'll eat a pile of broccoli for dinner tonight. I hope DBF gets home soon or he won't be able to have any. These were a fun little cookie to make. I used the full 1/4 cup of ice water and kind of balled it up once on the plastic wrap. I used recipe #226245 because I was too lazy to go to the store and buy some. In the past I've had trouble finding pineapple preserves but now I know I can get them at the local Mexican grocery stores in my area. The pecans are a must because they get nice and toasty. There is no sweetness in the dough, just from the preserves and the dusting of powdered sugar. These are worth every calorie! Thank for another wonderful recipe Moommy!
- 1 1⁄2 cups pecans
- 2 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1 cup unsalted butter, chilled
- 2 large eggs, yolks and whites separated
- 4 tablespoons ice water (less may be needed)
- 3⁄4 cup pineapple preserves
- 1 cup powdered sugar, sifted
Directions See How It's Made
- Preheat oven to 325 deg F.
- Chop pecans finely with a heavy knife. A chopper can be used, but take care that the nuts don't process so much that they become nut butter. Place chopped pecans in a bowl and set aside.
- Sift flour and salt together into a large mixing bowl. Cut chilled butter into chunks. Using a pastry blender or two knives, cut butter into flour mixture until it looks like coarse, crumbly sand. Using a fork or a wooden spoon, gently mix in the egg yolks. Work in the ice water, a little bit at a time, only adding enough water for the mixture to come together in a dough. Be careful not to overmix the dough or add too much water, or the dough will become greasy. Wrap dough ball in plastic wrap or wax paper, then refrigerate it for 30 minutes.
- Divide the dough into 36 equal balls the size of small walnuts (or you can divide the dough using a kitchen scale, if you prefer). Roll out dough balls into 2 1/2 to 3 inch circles on a lightly floured surface using a rolling pin. Place a slightly rounded 1/2 teaspoon of preserves in the center of each circle. Fold outer thirds of circle in over the jam in center, ensuring that the jam is fully covered, then roll into a little cigar shape. Bend the cigar into a crescent shape, then pinch edges to seal the preserves inches
- Once all the crescents are formed, beat egg whites by hand in a small bowl until frothy. Dip each crescent into the beaten egg whites, allow excess egg to drip back into the bowl. Roll dipped crescents lightly in the chopped pecans. Place coated crescents on an ungreased cookie sheet. Bake for 17 to 20 minutes, or until golden.
- Allow bake cookies to cool slightly, then roll in the sifted powdered sugar.