COOKIES FOR SANTA

This time of year I always wish we lived in Truckee, just north of Lake Tahoe. Watching the weather reports of snow in the Sierra always make me homesick for New England and the first snowfalls of winter. We adored the snow when we were children. Of course, we didn’t have to try driving to work in snowy or icy road conditions then. A snow day meant no school! Dad would tackle shoveling the driveway and sidewalks (before he bought a snow-blower), and we would all bundle up with warm jackets, hats, scarves, mittens and boots, and enjoy making snow forts and attacking the neighborhood children with snowballs. Figaro, our grey tuxedo cat, would even scamper about in the snow, shaking his paws every so often with a puzzled look on his kitty face.

One time I took my native California husband back to New England in the late autumn/early winter – we stayed at one of my sister’s home, out in the country (most everything in Connecticut is out in the country!). There were reports that it might snow that evening, but the family members were skeptical. Imagine our delight when we awoke to freshly fallen snow! There were still gentle flurries, and we sipped our morning coffee beside a blazing fire in the stone fireplace. The cardinals were feeding at the many bird feeders our brother-in-law had placed outside the large picture window – we remember the contrast of the cardinals’ scarlet feathers against the evergreens as they enjoyed their breakfast, too.

I’m sure that many of you follow the tradition of setting out cookies and a glass of milk in anticipation of Santa’s visit on Christmas Eve. We always made certain we had freshly baked cookies for Santa, and a few carrots for his reindeer. They were always gone in the morning with a little “thank you” note beside the plate.

These cookies are certain to please everyone, including Santa! They’re rich and delicate, and perfect for a late evening snack. The cookie dough will also keep nicely in the refrigerator if you want to make extra – just let it soften a bit before you make the cookies.

PECAN BUTTER COOKIES

(Preheat oven to 325 degrees F)

• 1 Cup Pecans, Toasted
• 2 Sticks (8 ounces) Unsalted Butter, softened to room temperature
• 1 Cup Confectioners’ Sugar
• 1 Tablespoon Vanilla
• ½ Teaspoon Kosher Salt
• 1 and ¼ Cups All Purpose Flour, Sifted

Toast pecans in non-stick frying pan on medium heat – watch carefully as they can burn easily. Remove from heat and let cool. Chop coarsely into smaller pieces and set aside.

Cream butter and sugar in mixer until well mixed and pale. With mixer running, add vanilla and salt, reduce mixer speed to low. Gradually add in the flour, mixing until incorporated into the butter/sugar mixture. Stir in pecans until well mixed. Cover cookie dough and refrigerate until firm, approximately 15-30 minutes.

Drop 1 Tablespoon scoops of cookie dough on parchment covered cookie sheets, leaving two (2) inches between each cookie. Bake until edges of cookies are golden brown, about 12 – 15 minutes. Let cool on cookie sheets on wire racks for 5 minutes, and then remove cookies to wire rack to finish cooling. Dust with confectioners’ sugar before serving.

This recipe should make approximately 2 dozen cookies.

Enjoy with a glass of cold milk or hot chocolate! Happy Holidays to all and a Healthy New Year !

— Lynn Kathleen Adams
— RSCA Board Member since 1994