Melting Butter Cookies with Pecans and Rum
Votes: 2
Time: 2 hours 40 minutes
Complexity: easily
Quantity: 24 cookies
Complexity: easily
Quantity: 24 cookies
Nutritional value per serving:
Calories 301, total fat 18 G., saturated fats 10 G., proteins 2 G., carbohydrates 30 G., fiber 1 G., cholesterol 40 mg, sodium 51 mg, sugar 15 G.
Calories 301, total fat 18 G., saturated fats 10 G., proteins 2 G., carbohydrates 30 G., fiber 1 G., cholesterol 40 mg, sodium 51 mg, sugar 15 G.
These delicate cookies, flavored with pecans and rum, simply melt in your mouth. A perfect treat for the winter holidays, any sweet tooth will love them! They're made with plenty of butter, flour, and powdered sugar, along with pecans infused with dark rum. They imbue the cookies with a wonderfully spicy flavor, perfectly accentuated by a pinch of nutmeg. While warm, roll them twice in powdered sugar to create a snowball-like appearance. Serve when completely cool.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup finely chopped pecans
- 1/4 cup dark rum
- 1 and 3/4 cups premium flour
- 0.5 tsp freshly grated nutmeg
- 1/4 teaspoon salt
- 220 g unsalted butter, room temperature
- 1.5 cups powdered sugar
- 1 tsp vanilla extract
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Cooking the dish according to the recipe:
- Combine the pecans and rum in a small bowl and let steep for at least 30 minutes. In a medium bowl, whisk together the flour, nutmeg, and salt.
- In a large bowl, beat the butter with 1/2 cup powdered sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the nut-rum mixture and vanilla extract and mix until evenly combined. Reduce the mixer speed to low and beat in the flour mixture, then increase the speed to medium-high and beat until fully combined.
- Cover the dough and refrigerate for about 1 hour.
- Position racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C).
- Scoop out 1 heaping tablespoon of dough and form into 2.5 cm balls. Place them on prepared baking sheets, spacing them 2.5 cm apart.
- Bake until light golden brown, 20-25 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Place the remaining 1 cup of powdered sugar in a bowl. Gently roll the cookies in the powdered sugar and return them to the wire rack, then roll them again to coat them completely.
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