Posts tagged: cookies

(Healthier) Pecan Snowball Cookies

By , December 17, 2009

Buttery Snowball Cookies, (c) The Herbangardener

Pecan Snowball cookies (a.k.a. Buttery Fingers, Butter Nut Cookies, or Butter Snowballs) are traditional at Christmastime — rich and delicious and not overly sweet. They’re yummy!

I decided to make them this year, but I have a really hard time following recipes word-for-word, especially when they call for nutrient-free white flour and white sugar! 😉

So I altered the recipe a bit so that it’s a little more nutritious, yet just as delicious — replacing the white flour with whole wheat (although you could do half-white-half-whole-wheat), and using rapadura/sucanat (evaporated cane juice sugar) in place of white sugar. I also replaced 4 tablespoons of butter with water, and they’re still plenty rich (almost a little too rich for me!).

Here’s my recipe. Turn on the Christmas music, and bake these with love!

Lindsey’s (Healthier) Pecan Snowball Cookies

Makes about 40 small cookies

1 cup small pecan pieces

2 1/2 cups whole wheat flour

3/4 cup rapadura or sucanat (evaporated cane juice sugar)

12 Tbsp butter (1 1/2 sticks butter) (if you further reduce the butter, increase the water by an equal number of tablespoons)

4 Tbsp water

2 tsp vanilla extract

powdered sugar, about 1 cup (to roll cookies in)

Preheat oven to 325 degrees. In a medium bowl, stir together the pecans, flours, and sugar. Then melt the butter over low heat in a small saucepan. Pour the butter into the flour mixture, and add the water and vanilla extract. Stir until well combined. Scoop up some of the dough and form it into a ball with your hands. The dough should form a ball that holds together easily. If the ball doesn’t hold together very well or seems a little dry, return the dough to the bowl and stir in a little more water.

Pecan Snowball Cookies, (c) The Herbangardener

The dough will look crumbly, but should hold together when formed into a ball.

Form the dough into small balls, and place them on a cookie sheet (no need to grease it). Since the cookies won’t expand, you can place them pretty close together. Bake for 20-30 minutes, depending on the size of your cookies. I made mine fairly small, and baked them for 20 minutes. Since the whole wheat flour and sucanat tint these cookies a light brown, it’s a little hard to tell when they’re done. Don’t let them go too long (better to undercook these than overcook them), and the bottoms shouldn’t get any darker than the rest of the cookie.

Take them out of the oven, and without delay, roll them in powdered sugar.

Pecan Snowball Cookies, (c) The Herbangardener

Warm Cookies for a Chilly Autumn Afternoon

By , October 13, 2009

Chocolate Zucchini Cookies

It sure has been cold here lately. We’ve had temperatures down into the teens, with our first snow storm a few days ago. This is highly unusual, and most of the leaves haven’t had a chance to turn colors yet, and are now hanging limply from their branches, frozen! Kinda sad!

It’s the perfect time, therefore, to bake some Chocolate Zucchini Cookies and have a glass of milk.

(Click below to continue reading…)

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Philosophy Friday: Even Julia Child Made Mistakes in the Kitchen

By , August 21, 2009

I was recently watching a Julia Child episode on DVD, when she launched into this little sermon about peoples’ irrational fear of failure while learning to cook. I liked it so much that I recorded it and posted it so you could see it, too:

Julia Child – “Don’t be afraid of failure in the kitchen” from The Herbangardener on Vimeo.

We must not be deterred if our cooking flops, because that’s how we best learn the quirks of the ingredients we cook with, and how to combine things for the best results. I sometimes get pretty frustrated when my cooking doesn’t work out, especially when I waste good ingredients (and precious time!). But I also know that mistakes can be very good teachers…

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“Pan Cookies”: Baking Cookies on the Stove!

By , August 11, 2009
Baking Pan Cookies on the stove

Ranger Cookies "baked" in a pan on the stove

Our apartment gets so hot during the summer, that I have to think long and hard before I decide to turn on the oven and make it worse. If I decide to use the oven, I organize myself days in advance so that I’m baking 2 or 3 dishes at once.

Recently, I had an idea. What if I “baked” cookies in my cast-iron frying pan, on the stove? I wouldn’t have to turn on the oven!

I was so excited that I tried the experiment right away, and it worked!!! It worked so well, I was shocked. First, I made up some Ranger Cookie batter using this recipe (although almost any cookie recipe would work)…

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