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I just got a King Arthur Flour catalogue yesterday, and in it was a recipe for Caribbean Rum Cake. I had all the ingredients, so I made it this morning. Now I’m slowly soaking it in the glaze.
It will be nice to have tucked away in the freezer for the holidays.
Now, I’m in good shape, with 3 kinds of cookies in the freezer, too, but I need some things that are chocolate. I normally make a big chocolate layer cake for Christmas, but I could use a chocolate cookie.
I went to a party yesterday, and these cookies were my favorite thing. I haven't tried to make them myself.
PECAN CRESCENT COOKIES, a.k.a. MEXICAN WEDDING COOKIES (50 cookies)
INGREDIENTS
1 c. pecans (about 3 oz.)
1 c. confectioners’ sugar
1 c. (2 sticks) unsalted butter, cut into small pieces
1 tsp. pure vanilla extract
2 c. all-purpose flour
1/4 tsp. kosher salt
1/8 tsp. ground cinnamon
DIRECTIONS
In a food processor, pulse the pecans and 3⁄4 cup sugar until the pecans are finely ground. Add the butter and process until smooth. Mix in the vanilla. Add the flour and salt and process until combined.
Shape into 2 logs, wrap in plastic, and refrigerate until chilled, at least 1-1⁄2 hours.
When ready to bake, heat oven to 350°F. Line 2 cookie sheets with parchment paper. Cut off a 1⁄4-inch-thick slice of dough (about 11⁄2 teaspoon total) and roll into a 31⁄2-inch log with tapered ends, then bend into a crescent shape and place on the prepared baking sheet.
Bake, rotating the sheets halfway through, until the cookies are set and are just barely turning lightly golden brown around the edges, 15 to 18 minutes.
In a bowl, combine the cinnamon and remaining 1⁄4 cup confectioners’ sugar. Liberally dust the cookies with the cinnamon sugar before serving. Roll the cookies in confectioners' sugar while still hot, then dust them again before serving.
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