I’m at the tail-end of a writing deadline, but I did take time out to bake. My mom came by to watch my daughter cheer at a basketball and she asked if I’d make her favorite cookies. Who can say no to that?
She even stopped off and bought me vanilla extract because as I started, I realized I was out of vanilla. (I’m now on bottle #3 since the month started.)
Now that I live in the area, things like this can happen…her going to my kids’ activities, me baking cookies, and her going to the grocery store for me. It’s kinda cool.
My mom’s favorite cookies, well at least the ones I make, are Pecan Sandies. I haven’t made them in years, but I figured I could whip these up in a just a little bit and then get back to writing.
It’s just your basic butter shortbread recipe, but with nuts–butter, powdered sugar, flour, and pecans. No fancy ingredients. No chilling in the fridge. Hell, there aren’t even any eggs. Into a 350 degree oven for 12-15 minutes, and then let them cool. When they are cool to the touch, roll in powdered sugar.
These are also known as Mexican Wedding cookies, I hear, but for me, they’re just Mom’s cookies.
(And now, back to the job that pays me.)
- 1 cup butter 2 sticks
- 1/2 cup confectioner’s sugar plus more for rolling baked cookies
- 2 cups all-purpose flour
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- Preheat oven to 350º F. Line a baking sheet with parchment paper and set aside.
- Cream together butter and sugar with electric mixer. Add in the flour and vanilla extract and mix until well combined. Slowly stir in the pecans.
- Scoop a teaspoon of the cookie dough and roll between your palms to form a ball. Place the ball of cookie dough onto the prepared baking sheet. Bake until lightly golden, about 12 minutes. Remove from oven and allow to cool to the touch. Roll in confectioner’s sugar.
- When ready to serve and once the cookies have completely cooled, roll or dust them with a bit of additional confectioner’s sugar, if you prefer.