Daily Herald - Suburban Chicago's source for news This copy is for personal, non-commercial use. To order presentation-ready copies for distribution you can: 1) Use the "Reprint" button found on the top and bottom of every article, 2) Visit reprints.theygsgroup.com/dailyherald.asp for samples and additional information or 3) Order a reprint of this article now.
Article posted: 12/12/2012 6:50 AM

Snowflake Cookies

1 cup plus 2 tablespoons all-purpose flour

teaspoon ground cinnamon

cup plus 1 tablespoon unsalted butter

cup pecans, finely chopped

cup powdered sugar, plus more for dusting

1 teaspoon vanilla extract

teaspoon salt

Heat oven to 400 degrees. Line a cookie sheet with parchment paper (see note).

Combine all ingredients in a large bowl. Using an electric mixer, mix on low until well blended and batter becomes light.

Using a cookie dough scoop, shape the dough into 12 equal-sized balls (about 1 inches) and place on prepared sheet. Bake 10-12 minutes, until cookies begin to lightly brown at the bottom edge. Cool 5 minutes, then remove them to wire racks. Dust the cookies with additional powdered sugar. When cool, serve or store cookies in tins for up to 1 week.

Serves 12.

Cook's note: There are many different brands of parchment paper on the market. Make sure you choose a paper that can tolerate high baking temperatures.

Copyright © 2014 Paddock Publications, Inc. All rights reserved.