Debbie has decided to share two of her favorite homemade cookie recipes! Enjoy and happy baking!
Russian Tea Cakes
1/2 cup butter
2 TBL sugar
1 cup finely chopped pecans
1 cup all purpose flour
1 box 10X sugar (confectioner/powdered sugar)
Preheat oven to 300 degrees. Mix the butter and sugar together. Combine the pecans and flour with the butter/sugar mixture. Roll dough into small balls (size of a Swedish meatball). Place on a greased baking sheet. Cook at 300 for 45 minutes. Careful - cookies can burn easily!
Remove cookies from baking sheet and roll in powered sugar immediately. Let sit for 15 min and roll again. Roll in sugar a third time when cookies are completely cool.
Chocolate Crinkle Cookies
1 cup unsweetened cocoa powder
2 cups sugar
1/2 cup vegetable oil
2 tsp vanilla extract
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup confectioner sugar
In medium bowl, mix together cocoa, white sugar and vegetable oil. Beat in eggs, one at a time, then stir in vanilla. Combine flour, baking powder, and salt and stir in to the cocoa mixture. Cover dough and refrigerate for at least 4 hours.
Preheat oven to 350 degrees F. Line cookie sheet with parchment paper. Roll dough into one inch balls (about Swedish meatball size). Roll each ball in confectioner sugar before placing on parchment paper on cookie sheet.
Bake for 10-12 minutes. Let stand on cookie sheet for a minute before transferring to wire racks to cool.
Both of these recipes can be made gluten free!!