A small Christmas addendum – but these cookies can be eaten at any time of the year. 🙂
Ingredients for ca. 50 pieces
- 200 g all-purpose flour
- 50 g cornstarch
- 80 g icing sugar
- 1/2 teaspoon cinnamon
- 200 g butter, room temperature
- 1 teaspoon baking powder
- ca. 50 g dark chocolate
- 20 g butter
- around 50 pecan nuts
Recipe
Sift the flour, baking powder, cinnamon and cornstarch into a bowl. Mix the butter with the icing sugar in a separate bowl. Add the sieved ingredients and combine everything to a soft dough. Divide it into two parts and form two oval rolls. Wrap them in plastic foil and put in the fridge for 1 hour.
Cover two baking trays with baking paper. Take the dough out of the fridge. Cut the roll into slices of about 3 mm. Place the cookies on the baking trays and bake them in the preheated oven for 10-12 minutes at 180°C.
Melt the chocolate at low heat. When the chocolate is melted add the butter and stir to combine. Fill a small plastic bag with the melted chocolate and cut on of the corner of the bag. Add some chocolate on each cookie so you can stick half a pecan nut on every cookie. Let cool down and store in air-tight container.
Merium
