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Toasted Pecan Cookies and Soft Sugar Cookies

Toasted Pecan Cookies and Soft Sugar Cookies

It’s National Cookie Day! I dug out these yummy cookies to share perfect for the holidays Toasted Pecan Cookies and Soft Sugar Cookies.

Toasted Pecan Mounds

toasted pecan mounds katherines corner

 

 

What You need
1 cup pecans ( toasted and cooled)
1 3/4 cups confectioners’ sugar
2 sticks (1 cup) cold unsalted butter
cut into small pieces)
2 1/2 tsp vanilla extract
1/4 tsp salt
2 cups all-purpose flour
Baking sheet
Food processor

Before You start preheat oven to 325°F.

Lets Make It! Pulse pecans with 3/4 cup of the sugar in food processor until finely ground (do not overprocess). Add butter, vanilla and salt; process, scraping bowl often, to blend. Add flour; pulse just until dough forms a ball. Lightly flour your hands and lightly roll into 1-inch. balls. Place 1 inch apart on ungreased baking sheet. Bake 20 minutes or until tops are dry and set and bottoms are light brown. Cool cookies on sheet 10 minutes. Gently (they’re extremely fragile) roll warm cookies in remaining 1 cup confectioners’ sugar to coat. Cool, then roll in sugar again.

*Katies Tid Bits Storage Tip: Store airtight with wax paper between layers at cool room temperature up to 2 weeks. makes about 2 dozen

 

Soft Sugar Cookies
soft sugar cookies
What You Need
2 1/2 cups all-purpose flour (sifted)
1 1/2 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter (room temperature)
2 cups sugar
2 large eggs
1 tsp pure vanilla extract
Whisk
Electric Mixer
Cookie baking sheet
Wire Cooling Racks
Sifter
Before You Start: Heat oven to 350°
Lets Make It! In a medium bowl, whisk together the flour, baking powder, and salt. Using an electric mixer, beat the butter and sugars on medium-high speed until fluffy (about 2 to 3 minutes). One at a time, beat in the eggs, and then add the vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just combined (do not over mix). Drop heaping Tbsp of the dough onto baking sheets, spacing them 2 inches apart. Bake, rotating the baking sheets halfway through, until the cookies are golden, (about 12 to 15 minutes) Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
Frost or leave plain. Makes about two dozen

 Will you make these Toasted Pecan Cookies and Soft Sugar Cookies?

About Katherine

Hello, I'm the voice behind this blog. I'm a tea drinker, hug giver, DIY’er, designer, recipe creator, friend maker, online shop owner and child of God. It is my sincere HOPE that you will leave Katherines Corner feeling ENCOURAGED and INSPIRED enough to SUBSCRIBE and visit often. The monthly giveaways are pretty awesome too! XO
P.S. I will be 60 on November 1, 2020!
Thank you for leaving a comment, I love reading them. Comments are like hugs, they make me soooo very happy. All comments are moderated, so you may not see it posted straight away.

Katherines Corner is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking products to amazon.com. Some of the links on Katherines Corner are Amazon affiliate links or links to her shops, Keepsakes by Katherine and/or Zen Spirit Malas. Katherine receives a small advertising commission from Amazon when the linked items are purchased. When purchasing from her handmade shops you are purchasing directly from Katherine.

Comments

  1. Deborah says

    Those cookies look so good!
    Hi Katherine! This is Deborah from {thewhitechair} and I am glad you stopped by. To enter the little teacup giveaway simply scroll down to where there's a picture and instructions for the topic for a comment! Hope you have a good day!

    Reply

  7. Jansen Family says

    Oh, these look delicious! I had no idea it was National Cookie Day. I better get to work!

    ~Carla

    PS. I love your blog's holiday decorations!

    Reply

  8. Rebecca says

    I might have to post some of my favorite cookie recipes. I love cookies and home made cookies fresh out of the oven with an ice cold glass of milk…heaven

    Reply

  9. Sofia's Ideas says

    My hubby loves soft sugar cookies but I never make them that way cuz I like crunchy! I'm bookmarking this – maybe I'll surprise him! 😉

    I'm already following you but stopping by through the Boost My Blog Friday Blog Hop! I hope you'll do the same! You can find & follow me @ http://sofiasideas.com/

    Sofia's Ideas

    Reply

  11. Krista says

    Oh my goodness… these look so awesome. Thank you for sharing! now I'm hungry… better go have breakfast before cookies. ;o)

    Reply

  12. Kirsty Vittetoe says

    What an interesting blog you have, glad I found you, next thing I am going to do after blogging is – to bake these yummilicious sugar cookies, thanks for sharing!

    Reply

  13. jenna ♥ a little blue says

    these look delicious! especially because i happen to be a real life cookie monster 🙂

    Reply

  14. Tamarah says

    Hello Katherine….!

    ahhhhhhh….My FAVE foodgroup….SWEETS…. :o) !!

    Both of these look SERIOUSLY yummy….!

    THANK YOU for popping by to help celebrate our 100th posts….I've popped your entries in the tub for the drawer….GOOD LUCK….!

    Cheers from Oz,
    Tamarah :o)

    Reply

  15. Heather says

    Hi Katherine! Thanks for stopping by and visiting my blog! I snuck a peek at yours. The cookies look delicious, and I absolutely adored your poem about your Christmas shoes 🙂

    Reply

  18. Mmm says

    thank yo Katie for coming to the tea, adding your creastive input, and so on. Oh, and bringing those divine cookies. Yumm. My guests did enjoy them so! 🙂

    Reply

  19. Yellow Rose Arbor says

    We love those pecan mounds and make them every year at Christmas! We call them "Russian Tea Cakes" and I've heard them called a lot of different names such as "Snowballs" "Pecan Crispies," etc. I've never toasted the pecans before baking, maybe I'll try that next time!

    Nice blog!

    Katherine

    Reply

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