Prep 20 mins
Cook 20 mins
I always thought the origin of these cookies was Germany, and my paternal Grandmother set me straight when I asked for the recipe today - it came from Aunt Katie (who isn't really my Aunt, she's my godmother). In any case, here are my most favourite cookies that Grandma makes - I'll have to post the rest of the authentic German recipes she gave me years ago as well... she's been making these since I was kneehigh to a grasshopper!
- 236.59 ml flour, all purpose
- 236.59 ml ground pecans
- 118.29 ml butter, unsalted
- 14.79 ml sugar
- superfine sugar, for rolling (aka fruit sugar) or icing sugar
- Preheat oven to 350.
- Cream butter with sugar.
- Add flour and pecans, mix well.
- Roll into balls, about the size of a large gumball, and place on a cookie sheet (I prefer to line mine with parchment, but I'm sure cooking spray would do.).
- Bake at 350 for 20 minutes, or until very lightly browned.
- While still warm, roll in superfine sugar - this is important because the dough does not have much sugar.
I followed the recipe to the letter and ended up with
very crumbly cookies. They fell apart when I tried
to dust them by hand with superfine sugar. Then I
lightly dusted them with supefine and that worked better.
I don't know what I did wrong. A few of the cookies flattened out, too.
Maybe I should just stick to salads. ;)
Yummy! These were so delish, especially with my morning coffee! I did make a mistake in making them a little too big but it didnt take away from the taste. I only made them big cause I had a hard time rolling them and getting the dough to stick together. This was definetaly a keeper in our household and I will make again and again. I love that the ingredients are things that I ALWAYS have on hand no matter what so this is perfect to make when company arrives unexpected, you know like in-laws! =) Thanks for sharing, I will pass this along to all my friends and sisters!
WOW, these cookies are soo delish! They are melt in your mouth nutty goodness with an intense aroma and perfect crumbly soft texture!
The pecans go great with the powdered sugar. I opted for toasting my nuts prior to incorporating them into the dough for an even stronger nut flavour. Mmmm!
I doubled the recipe and am so glad that I did, cause the cookies were gone in a flash, even though I ended up with far more than 60.
I made a batch of larger balls (walnut size), which baked in exactly 20 minutes and then also some smaller cookies (hazelnut size), which needed only 14 minutes.
I used an unrefined powdered cane sugar and thats why my cookies are a bit brownish.
This recipe is awesome, Kat, THANK YOU SO MUCH for sharing it here with us. It was the perfect choice for today! :)
Made and reviewed for PRMR December 2010.