Christmas Cookies - 50 Recipes to Treasure for the Holiday Season by Lisa Zwirn

Author:Lisa Zwirn [Zwirn, Lisa]
Language: eng
Format: epub
Published: 2008-11-23T15:57:20+00:00

66

C H R I S T M A S C O O K I E S

Pecan Sandies

MAKES ABOUT 45 COOKIES

Just like the old-fashioned favorite of the same name, this buttery cookie is really a classic French sablé (pronounced SAH-blay and meaning “sandy”) made with finely chopped toasted pecans. Make the dough ahead, freeze it, and you’ll always be able to whip up a batch of these memorable treats when guests are coming.

¾ cup pecans (about 3 ounces),

PROCESS the toasted pecans in a food processor until finely chopped toasted and cooled

(but not quite finely ground) or chop them fine using a chef’s knife.

16 tablespoons (2 sticks) unsalted

USING an electric mixer, beat the butter in a large bowl until creamy.

butter, softened

Add the sugar and beat until fully blended. Beat in the egg yolk, then ¾ cup sugar

the vanilla and salt. With the beaters on low speed, mix in the pecans, 1 large egg yolk

then mix in the flour just until fully combined and the dough starts to 1 teaspoon pure vanilla extract

come together. Using your hands or a rubber spatula, gather the dough ¼ teaspoon salt

into a ball, then divide it in half.

1¾ cups all-purpose flour

WORKING with one half of the dough at a time on a lightly floured surface, shape it into a log, rolling it back and forth to form a smooth cylinder about 8½ inches long and 1½ to 1¾ inches in diameter. Roll up the log in plastic wrap and secure with a layer of foil. Repeat with the remaining dough. Refrigerate for at least 4 hours or until very firm. (The logs can be refrigerated for up to 3 days or frozen for up to 3 months.)

PREHEAT the oven to 350°F. Line a cookie sheet with parchment paper.

WORKING with one log at a time, cut the dough into 1⁄3-inch-thick slices, arranging them about 1½ inches apart on the prepared sheet.

Bake for 15 to 17 minutes or until golden around the edges. Transfer the cookies to a rack to cool.

STORE in an airtight container for up to 10 days.

S L I C E A N D B A K E C O O K I E S

67

Toasted Coconut Sablés

MAKES ABOUT 45 COOKIES

I’ve added coconut to these rich, buttery sablés—both inside and out. Pair them with a luscious tropical fruit salad and you’ll have a convenient cure for the winter blahs.

½ cup lightly packed sweetened

PLACE ½ cup of coconut in a small, heavy skillet and set over moderate shredded coconut, plus about

heat. Toast the coconut, stirring often, for about 6 minutes or until the ¾ cup for topping the cookies

shreds are mostly golden. Immediately spread the coconut out on a cut16 tablespoons (2 sticks) unsalted ting board to stop the cooking; chop into small bits with a chef’s knife.

butter, softened

USING an electric mixer, beat the butter in a large bowl until creamy.

2⁄3 cup

sugar

Add the sugar and beat until fully blended. Beat in the egg yolk, then 1 large egg yolk

the coconut flavoring and vanilla. With the beaters on low speed, mix ½ teaspoon natural coconut

in the toasted coconut, flour, and salt just until combined.

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