Happy National Cookie Day!!!!
But seriously, any reason to make cookies is a great excuse right?
Last week my brother in law gave me a brown bag filled with pecans from his yard. Pecans grow well where I live and there are plenty of them. Plus, you can't beat fresh pecans. They are pretty dang delicious.
I pulled down the nut bowl my uncle made and filled it with pecans. My kids spent a couple of days cracking and eating them, and then they just sat there. I wanted to get the rest of them shelled and chopped and use them or freeze them (best way to keep nuts fresh). So I spent a little time and got them all shelled and chopped. They smelled amazing and I was thinking about cookies and candy and oh, the many wonderful things we make during the holidays.
I thought back to these delicious Pistachio Wedding Cookies and thought if I changed them up a bit, they would be great with pecans instead of pistachios. I was right. They turned out amazingly. Now my house smells fantastically and I'm sure my neighbors are happy for the treat.
Pecan Wedding Cookies
1 c butter, softened
1 c powdered sugar
2 tsp vanilla
1 3/4 c flour
3.4 oz box of vanilla instant pudding mix
1/2 tsp salt
1/2 c chopped pecans
Cream butter, beat in 1/2 c sugar until fluffy. Add vanilla. In a separate bowl combine flour, pudding mix & salt. Slowly add flour mix to wet ingredients until well mixed. Stir in pecans. . Refrigerate for 1 hour. Preheat oven to 350 degrees. Prepare cookie sheet with Pam, or other non-stick spray. Make teaspoon size balls. Place onto cookie sheets. Press down slightly. Bake 9-10 minutes. Remove and let cool down for 5 minutes. Toss in sugar. Enjoy.