Here is part 2 of a special series on “special occasion cookies” from 2012! These are great for weddings, of course, but also all kinds of other parties and events.
Arlene, Tammy, and Paul are making pecan sandies, granny’s snowballs, frosted cutouts, and Arlene’s raisin puffs. Yum!
And don’t forget to watch Part 1…
Pecan Sandies
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup packed light-brown sugar
- 2 tsp pure vanilla extract
- 1/2 tsp salt
- 2 cups all-purpose flour (spooned and leveled)
- 2 cups pecans, coarsely chopped
Instructions
- Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy; beat in vanilla and salt. With mixer on low, gradually add flour, beating just until combined. Fold in pecans.
- Roll dough into 1 1/2 inch balls, and place on two baking sheets, 2 inches apart. With the dampened bottom of a glass, lightly flatten each ball.
- Bake until cookies are golden brown, 15 to 17 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool. Makes 3 dozen. Enjoy!
Granny’s Snowballs
This is Paul's mom's recipe and these snowballs are unforgettable.
Ingredients
- 1 lb butter, melted
- 6 Tbsp sugar
- 4 cups flour
- 4 tsp vanilla
- 2 cups ground walnuts
- pinch of salt
- confectioners' sugar
Instructions
- Preheat oven to 350 degrees. Lightly grease cookie sheets.
- In a bowl, using a mixer, combine melted butter, sugar, flour, vanilla, walnuts and pinch of salt and mix until a stiff dough forms. Shape dough into 1 inch balls and place on prepared cookie sheets. With your fingers, slightly flatten each ball.
- Bake in preheated oven for 15 minutes. While still warm, roll each snowball in sifted confectioners' sugar. Place on wire racks to cool. When cookies have cooled completely, roll in confectioners' sugar again. Makes about 6 dozen. Enjoy!
Frosted Butter Cut Outs
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 large egg
- 2 tsp almond extract
- 2 3/4 cups flour
- 1/4 tsp salt
- 3 oz cream cheese, softened
- 3 cups confectioners' sugar
- 1 Tbsp milk
Instructions
- Preheat oven to 375 degrees. Grease cookie sheets.
- In a large bowl, with a mixer, cream butter with sugar until light and fluffy. Beat in egg and vanilla. Add flour and salt and blend thoroughly.
- On a lightly floured surface, roll out dough to 1/8 inch thickness and cut with your favorite floured cookie cutter. Bake in preheated oven for 8 minutes or until edges are lightly browned. Transfer cookies to rack to cool.
- In a bowl, with a mixer, combine cream cheese, sugar and milk until creamy. Frost cooled cookies. Makes 5 to 6 dozen cookies. Enjoy!
Arlene’s Raisin Puffs
Ingredients
- 1 box raisins (about 2 1/2 cups)
- 1 1/2 cups water
- 1 1/2 cups shortening
- 2 1/4 cups sugar
- 1 1/2 tsp vanilla
- 3 large eggs, beaten
- 5 1/2 cups flour
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 2 cups chopped walnuts
- sugar
Instructions
- In a small saucepan, combine raisins and water and cook over medium heat until water evaporates. Let cool.
- Preheat oven to 350 degrees.
- In a bowl, using a mixer, cream shortening and 2 1/4 cups sugar until light and creamy. Add vanilla and eggs. Mix well. In another bowl, combine flour, baking soda, salt and walnuts. Mix thoroughly, then combine with creamed mixture and blend well. Carefully stir in cooled raisins. Form into 1 inch balls and roll in sugar.
- Bake in preheated oven for 10 to 12 minutes. Cool completely on wire racks. Makes 8 to 9 dozen cookies. Enjoy!
Transcript
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