2 cups pecans
1 cup of softened butter
4 tbsp brown sugar
2 tsp. vanilla
2 cups sifted cake flour
Ground pecans in a food processor/blender until fine, almost like a butter.
Add in the butter and brown sugar, mix until creamy and smooth. Stir in vanilla.
Add in flour a bit at a time, stirring until you get a thick paste. Refrigerate for at least 1 hour. (While you wait, head on over and check out my recipe for my Skor bars! Super easy and quick! )
Roll dough into small balls. Cook at 300 degrees for about 40 minutes until a nice light brown. Between batches, put dough back into fridge to keep firm!
Allow to cool for 5 minutes on pan-carefully remove them and set them on cooling racks lined with wax paper underneath. When they are cool to the touch, sprinkle with (lots!) icing sugar.
Curl up with a plate of these and a White Hot Chocolate and your ready for any snowstorm!!
Ingredients for White Hot Chocolate
1 cup white chocolate chips
1 cup heavy cream
4 cups half-and-half
1 tsp. vanilla extract
Whip Cream, for topping
In a saucepan over medium heat, combine white chocolate chips and heavy cream. Stir constantly until white chocolate chips have melted. Stir in half-and-half and vanilla extract. Stir occasionally until heated through. Pour into mugs and top with whip (lots for me!) cream!
Thanks so much for having me Audra! Now don't be shy, come on over and say hi! I love meeting new faces :)