I am so ready for Wednesday’s Cookie Exchange at work!
I made no-bake Bourbon Street Pecan Balls and Hazelnut Shortbread Cookies.
The Bourbon Street Pecan Balls is a recipe from Rachael Ray…I saw the link for it on the 12 Days of Cookies that my friend Jan sends to me every year. 🙂 (Day 6 looks awesome! I’m going to have to try that one too!)
Ingredients: (makes 3 dozen cookies)
4 Cups pecans
2 Cups crushed Nilla wafer cookies
1 Cup Powdered Sugar
4 Jiggers of bourbon (I used 1/2 cup)
3 TBSP light corn syrup
butter for fingers
Roughly chop 4 cups pecans in a food processor (I hand cranked in nutgrinder), then remove 2 cups and set aside. Finely grind the remaining 2 cups in food processor.
Combine the finely ground pecans, vanilla wafers, powdered sugar, bourbon, and corn syrup. Coat fingers with butter and roll about 1 tsp of mixture into a ball. Roll the balls in the remaining chopped pecans.
Put into refrigerator until serving time.
The Hazelnut Shortbread Cookies came from Mennonite Girls Can Cook…yes they can, indeedly-doodley!
Ingredients: (makes 3 dozen)
1 Cup butter (butter! not anything else!)
1/2 Cup powdered sugar
1-1/2 Cups flour
1 tsp Pure Vanilla
1/2 Cup gound hazelnuts
chocolate for drizzling, optional
Heat oven to 350F.
Cream butter and sugar well.
Add flour and ground nuts and mix well.
Roll teaspoons of dough into small balls.
Place 2″ apart on cookie sheet lined with parchment paper.
Flatten to 1″ (and they really mean it! I found out after the second round what a difference it makes!) in diameter, using the flat bottom of a glass dipped in sugar. (I used white mixed with red and green sugar)
Bake for 8 minutes. Transfer to wire rack for cooling.
Drizzle with melted chocolate.
Lucy wanting a belly rub.