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Orange Pecan Cookies

Orange Pecan Cookies

One of my favorite holiday traditions is to make festive
cookies and share them with friends and family.
 
I love the reactions and looks I get when I know that I am sharing a bit
of myself and putting a smile on the person’s face.  It is a priceless gift.

2015 marks the 5th year I have been participating
in “The Great Food Blogger Cookie Swap” since its inaugural appearance in
2011.  Lindsey from Love & Olive Oil
in partnership with Julie from The Little Kitchen has founded and orchestrates
this fun and tasty event.  With the brand
partners – Dixie Crystals, Land O Lakes and OXO who match the
donations to Cookies for Kids Cancer and send us bloggers some special goodies for
participating.  As a blogger, we give a tiny
donation to Cookies for Kids Cancer to participate in the cookie swap, which is such a rewarding
thing to do and makes a difference in a child’s life.
I sent a dozen cookies to my three matches – Shelby
from Grumpy’s Honeybunch, Melanie from Gather for Bread and Lauren from Bite of Health Nutrition.  I hope they arrived safe,
unbroken and were enjoyed.  Within a
week, my cookies arrive at my office from the bloggers I was matched with.  I received Triple Mint Cookies from Michelle
from My California Kitchen, then Snicker doodle Toffee Cookies from Jennifer
from Kitchen Serf and finally Red Velvet Cookies from Alice
from Dining with Alice.  All of the cookies were incredibly tasty and
enjoyed by many.

Orange Pecan Cookies

2 Sticks
butter, room temperature
½ Cup + 4
Tablespoons Powdered Sugar
2
Tablespoons Grated Orange Zest
½ Cup
Dried Oranges, finely chopped
½ Cup
Pecans, Toasted and chopped
¼
teaspoon Baking Powder
In a
stand mixer, cream the butter well until smooth and creamy.  Add the
powdered sugar slowly until incorporated.  Add the vanilla, orange zest
and salt and mix well.  Add the flour and baking powder slowly until well
incorporated.  Slowly add the dried oranges and pecans and mix quickly.
Form
dough into 2 logs, about 1 ½ inches in diameter.  Wrap in parchment or
plastic wrap and chill for at least one hour.  When you are ready to bake,
preheat oven to 350 degrees.  Remove plastic wrap or parchment
paper.  Slice ½ inch rounds and space about 1 inch apart on baking sheets
lined with parchment. Bake until pale golden brown, about 12 minutes and let
cool.  Store in an airtight container.

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