Posts Tagged ‘powdered sugar’


Pecan Snowball Cookies

December 24, 2018

20181223 Pecan Snowballs

These cookies require a little bit of work, because you add a smidge of jam on the inside. However, the work adds a sweet surprise when you bit into each cookie. Yum! This makes about 18 cookies.

You will need:

  • 1/2 c unsalted butter, room temperature
  • 1/3 c powdered sugar
  • 1/2 t vanilla extract
  • Pinch of salt
  • 1 1/4 c flour
  • 1/2 c pecans, finely chopped
  • 2 T milk
  • ~1/4 c of your favorite jam
  • 1/2 c powdered sugar

Then you will…

  1. In a large mixing bowl, cream together the butter with the powdered sugar.
  2. Mix in the vanilla extract.
  3. Mix in a pinch of salt, the flour, and the chopped pecans.
  4. Stir in the milk, so the dough comes together.
  5. Form a ball with the dough and slightly flatten to form a disk.
  6. Wrap in plastic wrap and chill for two hours.
  7. Preheat your oven to 400 degrees. Line a cookie sheet with parchment paper
  8. Roll dough into two-inch balls.
  9. Cut each ball in half and use your little finger to make a small indentation in both sides.
  10. Add about 1/4 t of your favorite jam to each dough ball, split between the two sides.
  11. Reseal with your fingers.
  12. Bake for 8-12 minutes or until golden on the bottom.
  13. Allow to cool for 5 minutes and then roll in powdered sugar.

Fudgy Peanut Butter Cup Brownies

August 20, 2018

Simply put: these are amazing. You could eat them at room temperature, but I highly recommend chilling them first. This makes them extra fudgy and, in my humble opinion, perfect. They taste just like peanut butter cups.

20180722 PB Brownies 04

You will need:

  • 16 T salted butter, divided (6 T at room temperature)
  • 1 1/2 c sugar
  • 2 t vanilla extract
  • 1 1/2 t instant espresso powder
  • 2/3 c unsweetened cocoa powder
  • 3 eggs, lightly beaten
  • 1 c flour
  • 1/2 c bittersweet chocolate chips
  • 2 T unsalted butter, room temperature
  • 1 c creamy peanut butter
  • 1/4 c powdered sugar

Then you will…

  1. Preheat your oven to 350 degrees. Line an 8×8 baking pan with nonstick foil and lightly grease with nonstick spray.
  2. In a large saucepan, melt 12 tablespoons of the salted butter over medium heat.
  3. Whisk in the sugar, vanilla and espresso.
  4. Whisk in the cocoa powder.
  5. Remove the pan from the heat.
  6. Gradually whisk in the eggs until well combined.
  7. Stir in the flour until just combined.
  8. Stir in the chocolate chips.
  9. Pour and spread the batter into the prepared pan.
  10. Bake for 25 – 30 minutes, or until starting to set and slightly firm in the middle.
  11. Remove from the oven and allow to cool completely on a wire rack.
  12. Using a stand or hand mixer, cream together the remaining 4 tablespoons of salted butter, the 2 tablespoons of unsalted butter, the peanut butter, and the powdered sugar until a smooth frosting forms.
  13. Spread on top of the cooled brownies.

20180722 PB Brownies 02


Santiago Almond Cake

May 3, 2015
I love almonds. Whether they are in the form of marzipan or raw, they are one of my favorite treats. Torta de Santiago is a historically important cake from Spain. It means the “cake of Saint James” and has been served since the Middle Ages.
You will need:

  • 2 2/3 c finely ground almond meal from blanched almonds
  • 6 eggs, separated
  • 1 1/4 c sugar
  • 1 orange, zested
  • 1 lemon, zested
  • 1/4 t almond extract
  • Powdered sugar for dusting

20150410 Santiago Cake

Then you will…

  1. Preheat your oven to 350 degrees. Grease a 9-inch springform pan.
  2. In a large mixing bowl, beat the egg yolks with the sugar until smooth and a pale yellow.
  3. Beat in the zests and almond extract.
  4. Stir in the almond meal and mix well. The mixture will be rather thick.
  5. In a medium mixing bowl, whip the egg whites until you have stiff peaks.
  6. Fold the eggs whites into the almond mixture in thirds.
  7. Spread the batter in the prepared pan.
  8. Bake for 35 to 45 minutes, or until golden and set in the middle.
  9. Allow to cool in the pan for 20 minutes. Remove the sides and allow to cool completely.
  10. Remove from the pan and set on a serving dish.
  11. Dust the cake with a little powdered sugar before serving.

Apricot Butterhorns

December 22, 2014

This past weekend felt like the start of the holiday season for me. We decorated a tree, wrapped presents and baked a whole slew of cookies. This recipe is a longtime family favorite. In fact, some of my cousins baked these cookies this weekend too! If you find they make your holiday special, send a quick thought of thanks to my family for sharing the recipe! This will make 12 dozen cookies.

You will need:

  • 1 lb (4 sticks) unsalted butter, room temperature
  • 5 c all-purpose flour
  • 3 egg yolks
  • 8 oz cream cheese, room temperature
  • 6 oz dried apricots, roughly chopped
  • 1 c sugar
  • Powdered sugar


Then you will…

  1. In a large bowl or a stand mixer, crumb together the butter and flour (like pie crust dough).
  2. Add the yolks and cream cheese to the butter mixture. Mix well.
  3. Form into 18 small balls and chill for an hour. (Note: these will be roughly the size plums/tangerines).
  4. Put the apricots in a small saucepan and cover with water. Simmer for 25 minutes.
  5. Drain off the water and mix in the sugar until it is dissolved. Cool.
  6. Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
  7. Roll each ball on powdered sugar into a 12″ circle and into eight pie-shaped wedges.
  8. Put approximately 1/4 teaspoon of the apricot mixture near the top at the center of the wide end of the wedge.
  9. Begin at the top of the wedge and roll to the point, being sure to wrap the dough as completely around the apricot as possible.
  10. Put point down on parchment-lined cookie sheet.
  11. Bake for 12 minutes. Remove from oven and allow to cool 2 minutes.
  12. Roll in powdered sugar and cool completely. (Note: I chose to roll in powdered sugar before baking, which results in the sugar being absorbed into the cookie. Try it both ways and see what you like best!).
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