These two recipes have become a tradition at Christmas and any other time I can be bribed into making them. Everyone likes to bake or at least eat baked goods during the holidays and it’s no different in my family.
Butter Pecan Shortbread Cookies
3/4 cup chopped pecans
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar, plus more for coating
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour
1- Preheat oven to 350°. On a baking sheet, toast pecans until fragrant, about 6 minutes. Watch carefully. Let cool completely; finely chop.
2- With an electric mixer, cream butter for about a minute. Add 1/3 cup sugar and cream until light, about 1 minute more. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
3- Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet.
4- Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
5- Bake until golden brown, rotating sheet halfway through, about 15 minutes. Check at 13 minutes. Make sure they are just brown around the edges. They will be pale. Sprinkle with more sugar. Cool cookies on a wire rack. You’ll want to make several batches of this, because they will go fast.
Blueberry Cream Scones
We always have these on Christmas Morning.
2 cups flour
1 Tb Baking Powder
½ tsp salt
¼ c. sugar
¾ c. fruit (I use 6 oz. dried blueberries)
1 1/4 c. heavy cream
3 Tb butter
2 Tb sugar
Preheat oven to 425 degrees F.
Mix dry ingredients flour, baking powder salt, sugar and fruit. Add cream and mix quickly until dough just holds together. Spread on floured board into a circle and cut into 8 pieces. Place on baking sheet. Melt 3 Tb butter and mix with 2 Tb sugar. Brush the tops of the scones with the butter-sugar mixture. Place in 425 oven and bake 12-15 minutes until lightly browned. Serve with clotted cream, lemon curd, or jam.
Do you have a Christmas Tradition? Would you share?