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1 cup butter
1 cup firmly packed brown sugar
2 eggs, separated
1 teaspoon vanilla
2 cups all-purpose flour, sifted
1 tablespoon + 1 teaspoon cinnamon
1/2 teaspoon salt
1 tablespoon Baerenjaeger Honey Liqueur (or your
favorite liqueur flavor)
3/4 cup confectioner's sugar
1 cup pecans, chopped
Pre-heat oven to 350 F. Beat butter and sugar until well blended, let it go for awhile. Add the egg yolks, one at a time, until well blended. Beat it some more. Stir in vanilla, keep beating. Stop beating, and stir in the flour, 1 tablespoon cinnamon, and salt with a big wooden spoon. Spread this dough (it's very thick) in a 15 X 10-inch jellyroll pan.
Beat the egg whites until they are just beginning to get thick, not stiff, you want
it kind of loose to get the right texture
here. Stir in the sugar. Spread this over
Sprinkle the pecans evenly over the meringue
glaze. Dust the top with the 1 teaspoon cinnamon.
Bake at 350 F for 30-35 minutes. When done, cut into diamonds with a large sharp knife. Set on wire racks to cool.
Note: Posted by Richard in Cincy to the now-defunct Holiday Cookie Club forum at Epicurious.com
1-1 of 1 reviews
Jon in Peterborough, Ont. Dec 17, 2009
Would make this again.
Very easy to make. Not sure when to add the liqueur though? Also, I would prefer you be more specific to the amount of whipping needed for the meringue, assuming it isn't standard whipped like lemon meringue pie meringue. 4 stars
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