Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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These delicious teacakes have a hint of eggnog flavor to add a special note to this traditional cookie.
Heat oven to 350°F. Combine butter, 1 cup powdered sugar, vanilla and rum extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, nutmeg and salt; beat at low speed until just combined. (Mixture will be dry and crumbly.) Stir in pecans.
Shape mixture into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake 12-15 minutes or until cookies are set. Cool on wire rack 10 minutes. Roll in remaining 1/2 cup powdered sugar while cookies are still warm.
Dietary Fiber: 0g
I've made these a number of times; the dough is typical of Mexican wedding cake dough, not a traditional butter cookie. If you handle the dough gently, don't overbake them, they are lovely. Measure the flour carefully; though the recipe doesn't indicate sifting, I typically do. And I may also substitute cake flour for part of the flour in these.
We have made these three times now and have not had any of the problems the other reviewers have had. We've made them for our sons Christmas party and an office party as well as a test batch for ourselves and the dough was perfect every time.These are based off wedding cookies and they never keep for longer than a couple of days. They aren't traditional "cookies" that can be kept around for a week. They are best consumed immediately because the dough does become dry after two or three days. As is the case with ANY of these types of "cookies". Both times we made them for others, they were a huge hit and perfect for this time of year.
cookies came out way to hard....
Don't make this recipe..the dough mixture came out like dust. I had to throw it out and start over using another recipe.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/405
© 2014 Land O'Lakes, Inc.
Every year around this time, I start to panic a little. How am I ever going to decide what cookies to bake for the holiday season?! Do I stick with the classics or try something new? How many can we eat at our house (more than I care to admit…but cookies count as part of a balanced breakfast, right?) Without self-restraint, I could probably make a dozen different kinds!
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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