Source: Paula Dean | The Food Network
One of my very best friends is getting married this week! I’ve known Kristina since freshman year of college and have been so thankful for her friendship through many different seasons of our lives! I’m so excited for her to start this next journey as a wife!!
It has been my goal the past few months to try a new recipe each week and wedding cookies felt so fitting for this particular week! The cookies I usually reach for are best served warm, I love a soft chewy cookie but these are perfectly crumbly and not too too sweet! I’m going to put these in the fancy cookie category like the salted caramel thumbprint cookies! I think they would be a perfect addition to any party you have on your calendar this spring, from bridesmaid luncheons to baby showers.
I’m a big Paula Deen fan, I grew up watching her add butter to everything and it quickly became ingrained in me too! (also, her Lady and Son’s Restaurant in Savanah is incredibly yummy!) When I was looking for wedding cookie recipes I stopped when I found hers! The recipe comes together really easily and I already had all the ingredients except the pecans in my pantry!
1 cup unsalted butter, at room temperature
1/2 cup confectioners sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour, plus more for dusting hands
1 cup pecans, chopped into very small pieces
1: Preheat oven to 275 degrees and line cookie sheet with parchment paper
2: Using an electric mixer, cream the butter and sugar at low speed until smooth.
3: Beat in the vanilla
4: At low speed gradually add in the flour
5: Mix the pecans in with a spatula
6: With floured hands, take out about 1 tablespoon of dough and roll into a ball. Continue to dust hands with flour as you make more cookies
7: Place cookies onto prepared cookie sheets and bake for 40 minutes
8: When cool enough to handle but still warm, roll cookies in additional confectioners sugar. Cool on wire racks.
*I like to dust them with more powdered sugar once cool!