I am not generally a huge fan of cookies, but can’t have Christmas without them. I made these today for the first time in many years; pictured below is the original recipe and also directions for my interpretation. The big difference is using American butter instead of Israeli margarine, and pecans instead of walnuts. The ingredients below are for a half batch, which made 20 cookies. The recipe scales seamlessly, so make as few or as many as you like. It is a very easy recipe, but incredibly delicious!
- 200 grams butter
- 1/2 cup powdered confectioners sugar
- 2 cups all-purpose flour
- 1 cup chopped pecans
- 1 TB rum (or brandy)
- 1/2 tsp vanilla
- 1/4 tsp rose water
- If nuts are not pre-chopped, pulse in food processor, smash with hammer, or do what I did and add to bowl of stand mixer and let the paddle break them up into tiny chunks at medium-high speed.
- Cream together the butter, sugar, and nuts on medium speed in the stand mixer. This can be done by hand too, but is more tedious. The butter will blend better if at room temperature and cut into pats. The KitchenAid will not care either way, as long as it isn’t frozen solid.
- Add liquids and beat until smooth.
- Add the flour 1/2 cup at a time, scrape down the bowl if it sticks, and beat at low speed just until incorporated.
- Form dough into 20 balls and place on ungreased cookie sheet(s). Leave round or pat down into discs as prefered.
- Bake for 18-20 minutes in preheated 350F oven, bottom should just start to turn golden grown, but tops should still be light.
- Sprinkle liberally with powdered sugar and allow to cool before eating or they will be too crumbly.
- Although not too sweet, these are very rich, serve with mint tea and don’t eat too many at once.
- This recipe comes from an excellent cook from an old Christian family in Nazareth. Christmas Cookies don’t get much more authentic than that!