LOVE IS IN THE DETAILS
SCRAPBOOKING. CARDMAKING. PAPERCRAFTING

Snowballs & Lavender

Jennifer was telling us gals on the forum that she was making pecan snowballs and lavender shortbread.  I asked her if she would share a few pictures and her recipes.  Don’t these both look like they are must tries.  Thanks so much for sharing Jennifer!

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Pecan Snowballs

1 cup pecans
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups confectioners’ sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/4 teaspoon kosher salt
2 cups all-purpose flour
Directions
Heat oven to 350° F. Spread the pecans on a rimmed baking sheet and toast for 8 minutes. Let cool and roughly chop.
With an electric mixer, beat the butter and 1 cup of the sugar until fluffy. Mix in the vanilla and almond extracts and salt. Gradually add the flour, mixing until just incorporated. Mix in the pecans.
Shape the dough into tablespoon-size balls and place on a parchment-lined baking sheet. Refrigerate for 30 minutes.
Transfer half the balls to a second parchment-lined baking sheet, spacing them 1 1/2 inches apart. Bake until lightly golden, 18 to 22 minutes. Let cool on the baking sheets for 10 minutes.
Place 1/2 cup of the sugar in a large bowl. Toss the warm cookies in the sugar and return to the baking sheet. Sift the remaining 1/4 cup of sugar over the cookies before serving.

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I have never heard of lavender shortbread, but it sure sounds good.  I think I must find some of these dried lavender buds.

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Lavender Shortbread

2 cups all-purpose flour

1/4 teaspoon salt

1 tablespoon dried Terre Bleu culinary lavender buds

1 cup unsalted butter (room temperature)

1/2 cup powdered sugar

1 tablespoon lemon zest

1 teaspoon lemon juice

Directions

Preheat oven 350 degrees

Whisk flour, salt and lavender together in bowl.

In another bowl use an electric mixer and cream butter until smooth. Add sugar and beat until mixture is light and fluffy. Beat in lemon zest and juice. Gradually add flour mixture, beating just until combined with the butter mixture.

Flatten the dough into a disk,wrap in plastic, and chill for at least one hour. On a lightly floured surface, roll cookie dough until it is about 1/4 inch thick. Line two cookie sheets with wax paper and using your favorite cookie cutter cut into individual cookies. Place cookies on baking sheets and chill in the fridge for 15 mins (helps the cookies hold their shapes as they bake)

Bake in the middle of the oven for 8-10mins or until light golden brown. Remove from oven and dust with icing sugar.

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