Christmas Pajas (Cookies)
- Ready In:
- 1 cup pecan halves
- 1 tablespoon unsalted butter, melted
- 2 1⁄2 cups sweetened flaked coconut
- 1⁄2 cup chopped dried cranberries
- 1⁄2 cuo chopped semisweet chocolate morsel
- 7 ounces canned sweetened condensed milk
- Preheat the oven to 325 degrees F.
- Line a cookie sheet with parchment paper or use a non-stick cookie sheet, set aside.
- Toss the pecans in the melted butter to evenly coat.
- Spread the nuts on an ungreased baking sheet and bake 10 to 15 minutes, or until golden. Set aside to cool, then roughly chop.
- Place the chopped pecans and remaining ingredients in a bowl and mix with a wooden spoon until moistened.
- Spoon about 2 tablespoons of batter for each cookie onto the lined cookie sheet and gently flatten to circles of about 2 1/4 inches in diameter. These cookies do not spread.
- Bake 10 mintes or until the coconut turns a very pale golden, being careful not to brown too much.
- Transfer to racks to cool.
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RECIPE SUBMITTED BY
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.