Baking cookies is comforting, and cookies are the sweetest little bit of comfort food. They are very bite-sized and personal.
OK, don’t hate me for this, but I’m finished with all my holiday baking…there, I said it! Whether you’ve started baking or not, I’m sharing one of my old-time favorite holiday cookie recipes . I know many of you are familiar with it, but for those who aren’t, I’m sharing the recipe (and if you think you don’t have time to bake, think again and see my posting from yesterday).
For the preserves, I love the raspberry. Normally if using raspberry, you should use the seedless, but because I had two unopened jars of very good raspberry preserves, with seeds, I decided to go ahead and use them. Use which ever flavor you and your family enjoys.
- When you beat the egg whites until they are foamy, the above photo shows what it should look like. You don’t want to over beat.
- I finely chopped the pecans in my food processor, but then as I was making these, I ran a bit short. I had another package of chopped pecans and I used them as they were. You can see in the photo below that they’re a bit larger.
- After rolling the dough into a ball, put it into the bowl with the foamy egg whites and use a spoon to move it around gently to coat. Then use another spoon to gently roll in the pecans. If you don’t,
I found the perfect indentation tool, my round metal measuring spoon.
I’m sharing at the following: DIY ShowOff, Finding Silver Pennies, DIY Sunday Showcase, Cozy Little House , Amaze Me Monday, Inspire Me Monday, Busy Monday, The Scoop, A Stroll Thru Life , Make It Pretty Monday, Two Cup Tuesdays, Work It Wednesday, What’s Cookin’ Wednesday, Whimsy Wednesday, BWT,