Bake_from_Scratch_-_September_03_2019

43 bake from scratch

BUTTER PECAN SNOWBALL

COOKIES

Makes 24 cookies

Recipe by Marcella DiLonardo

Butter Pecan Snowball Cookies were the holiday

cookies of my childhood! My mom made tin after

tin of these buttery bites. They are so simple to

make, use staple pantry ingredients, and resemble

little bite-size snowballs, which makes them super

festive. The pecans add a little crunch to the

cookie, but if you don’t have pecans, try any nut

you have on hand.

1 cup (227 grams) unsalted butter, softened

½ cup (60 grams) confectioners’ sugar, plus

more for rolling

2 teaspoons (8 grams) vanilla extract

2½ cups (313 grams) all-purpose fl our

½ teaspoon (1.5 grams) fi ne sea salt

½ cup (57 grams) fi nely chopped pecans

1. Preheat oven to 350°F (180°C). Line
   2 baking sheets with parchment paper.


2. In the bowl of a stand mixer fi tted with
   the paddle attachment, beat butter and
   confectioners’ sugar at low speed until
   combined, about 2 minutes. Beat in vanilla.
   3. In a medium bowl, sift together fl our and
   sea salt. Gradually add fl our mixture to butter
   mixture, beating until dough comes together.
   Fold in pecans. Using a 1½-tablespoon spring-
   loaded scoop, scoop dough, and use hands to
   shape into a 1½-inch dough ball (25 grams).
   Place dough balls on prepared pans. Refrigerate
   for 15 minutes.
   4. Bake until bottoms are lightly golden, 12 to
   15 minutes. Let cool for 10 minutes. Roll in
   confectioners’ sugar. Let cool completely, and
   roll in confectioners’ sugar again. Cover and
   store at room temperature for up to 2 days, or
   freeze for up to 2 weeks.

HOLIDAY SPRINKLE SABLÉS

Makes about 24 cookies

Recipe by Laura Kasavan

Buttery sablés get a holiday makeover! Festive

holiday sprinkles add color and crunch to these

easy slice-and-bake cookies.

1 cup (227 grams) unsalted butter, softened

⅔ cup (133 grams) granulated sugar

⅓ cup (40 grams) confectioners’ sugar

½ teaspoon (1.5 grams) kosher salt

1 large egg yolk (19 grams)

2 teaspoons (8 grams) vanilla extract

½ teaspoon (2 grams) almond extract

2⅓ cups (292 grams) all-purpose fl our

10 tablespoons (112.5 grams) holiday

sprinkles*, divided

1. In the bowl of a stand mixer fi tted with the
   paddle attachment, beat butter at medium
   speed until creamy, about 1 minute. Add sugars
   and salt, and beat until smooth, stopping to
   scrape sides of bowl. Add egg yolk and extracts,
   and beat until combined. With mixer on low
   speed, gradually add fl our, beating just until
   combined. Gently beat in 6 tablespoons
   (67.5 grams) sprinkles.


2. Divide dough in half, and turn out each half
   onto a piece of plastic wrap. Roll each half into
   a 7-inch log, using plastic wrap to help shape
   soft dough. Wrap logs tightly in plastic wrap,
   and refrigerate for at least 4 hours or up to
   2 days.


3. Line baking sheets with parchment paper.


4. Using a sharp knife, cut logs into ½-inch-
   thick rounds. Place rounds 2 inches apart on
   prepared pans. Freeze for 1 hour.


5. Preheat oven to 350°F (180°C).


6. Top cookies with remaining 4 tablespoons
   (45 grams) sprinkles.