Lavender Blackberry Ice Cream Sandwiches

Lavender Blackberry Ice Cream Sandwiches

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Honee Bee Home challenged me to make a baked treat using lavender, blackberries, gin and ice cream to compliment her Blackberry Lavender Gin Milkshake. Well, challenge accepted!

These grown-up ice cream sandwiches use a variation of my Mamaw's shortbread cookies paired with my homemade Blackberry Gin & Tonic Swirl Ice Cream. Though the components come together quickly, you’ll have to wait a bit—or should—for the ice cream to set or else you might have a sticky, slidey mess. Patience is key here, but they won't disappoint!

The boozy Gin & Tonic ice cream is tempered by the blackberry jam and lemon-lime flavoring. For my ice cream, I used lemon-lime flavored soda instead of Tonic Water and was very happy with the results. I took a shortcut and used store-bought seedless blackberry jam. But if you have blackberries, are a jam maker, and want to make your own jam, by all means go for it! I’d recommend making it seedless as the seeds could add a mouthfeel (and annoyance) that you might not enjoy.

Once the cookies are completely cool and the ice cream is set, it’s time to make your sandwiches!

Use the same cookie cutter you used for your cookies to cut out portions of ice cream, sandwich the ice cream between two cookies, and place in freezer until ready to serve.

Like this recipe? Follow me on Instagram for lots more recipes just like this one! And don’t forget to pin this recipe to Pinterest for later by clicking on the image below.

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Yield: 6

Author: Sweet Tea & Fried Pies

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Lavender Blackberry Ice Cream Sandwiches

These grown-up ice cream sandwiches pair a variation on my Mamaw's shortbread cookies with homemade Blackberry Gin & Tonic Swirl Ice Cream. They take a little time, but I promise they won't disappoint!

Prep time: 10 MCook time: 6 hourTotal time: 6 H & 10 M

Ingredients:

Blackberry Gin & Tonic Ice Cream (makes about 1½ quarts)

• ½ cup of white sugar (may increase to 1 cup if using tonic water)
• 2 tablespoons lemon juice
• 3 tablespoons gin
• ½ cup tonic water or 7up or other lemon-lime flavored soda
• 2½ cups heavy cream
• ⅓ cup seedless blackberry jam

Lavender Shortbread Cookies (makes 12 two-inch cookies)

• 2 cups of sifted all-purpose flour
• ¼ teaspoon baking powder
• 1 cup unsalted butter, soften
• ½ cup sifted powdered sugar
• 1 teaspoon lemon extract
• 1½ teaspoons culinary lavender buds

Instructions:

To Make the Ice Cream

1. In a large bowl mix together sugar, lemon juice, gin and tonic water or lemon-lime soda. Stir the ingredients until the sugar is dissolved.
2. Whisk in the cream until it's the texture of a thick shake, but very be careful not to whip it.
3. Line 2 quart baking pan with plastic wrap. Transfer ice cream base to the pan and smooth ice cream evenly into pan with a spoon. It should be about 1-inch thick. Cover with plastic wrap and place it in your freezer. Freeze until soft the consistency of soft serve—firm but not hard.
4. Remove from freezer and dot the blackberry jam onto the ice cream and use a knife to create swirls. If your jam is firm, you may need to gently warm it, but allow to cool before adding to ice cream.
5. Cover with a small piece of plastic wrap, sticking directly to ice cream. Cover with a piece a parchment paper that fits just the surface of the ice cream. Cover the pan tightly with more plastic wrap. Freeze until firm, about 6 hours or overnight.

To Make the Cookies

1. While the ice cream is setting, make your cookies.
2. In a medium bowl, sift together flour and baking powder and set aside.
3. Cream butter and powdered sugar in a large bowl or standing mixer until light and fluffy. Gradually blend in flour mixture.
4. Stir in lavender buds.
5. Divide the dough in half and shape into two large balls. Flatten the ball of dough into a ½” thick disk and wrap in plastic wrap. Chill for 2 hours in the refrigerator.
6. Preheat oven to 300 degrees and line two baking sheets with parchment paper.
7. Roll the dough out between two sheets of parchment paper, keeping it to a ¼” thickness. Using a 3-inch round cookie cutter, cut and place on prepared baking sheets about 1 inch apart. To keep cookies from spreading, place entire baking sheet of unbaked cookies into the freezer for 5 minutes.
8. Bake for about 20 minutes. Cookies will be pale but set. 
9. Cool on baking sheet 2 minutes and then carefully move to a wire cooling rack and allow cookies to fully cool.

Assembly

1. Once the cookies are completely cool, take out the ice cream from your freezer. Use the same cookie cutter to cut out portions of ice cream, sandwich the ice cream between two cookies, and place in freezer until ready to serve.

Notes:

This ice cream can also be made in an ice cream maker following the manufacturer's instructions.

Calories

869.30

Fat (grams)

66.93

Sat. Fat (grams)

41.98

Carbs (grams)

62.72

Fiber (grams)

1.72

Net carbs

61.00

Sugar (grams)

43.95

Protein (grams)

5.71

Sodium (milligrams)

64.39

Cholesterol (grams)

193.40

Recipe Developed by Kylia Kummer, Sweet Tea & Fried Pies © 2019. All rights reserved.

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Flourless Monster Cookies

Flourless Monster Cookies

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My mom recalls these cookies as a staple after school treat. And as a super special treat, my Mamaw would sandwich vanilla ice cream between two cookies, wrap them in wax paper and store them in bread bags in the freezer.

Chewy, peanut buttery and chocolaty, they can be a bit messy to make but totally worth it. Be sure to use quick oats to get the best consistency. These cookies can be made any size—and are great with ice cream! 

To make ice cream sandwiches, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies of equal size. Gently press cookies together. The ice cream should spread to edge of cookies. Eat immediately, or to save for later, wrap sandwiches individually in plastic wrap. Place in resealable freezer bag.

Like this recipe? Follow me on Instagram for lots more recipes just like this one! And don’t forget to pin this recipe to Pinterest for later by clicking on the image below.

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Yield: 72

Author: Sweet Tea & Fried Pies

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Flourless Monster Cookies

My mom recalls these cookies as a staple after-school treat. Chewy, peanut buttery and chocolaty, they can be a bit messy to make but totally worth it.

Prep time: 5 MCook time: 15 MTotal time: 20 M

Ingredients:

• ½ cup unsalted butter, softened
• 1⅓ cups firmly packed brown sugar
• 1 cup granulated sugar
• 3 eggs
• ¾ teaspoons vanilla
• 2 teaspoons baking soda
• 4½ cups quick oats
• 12 ounces candy-coated chocolates

Instructions:

1. Preheat oven to 350 degrees and line two baking sheets with parchment paper.
2. Cream butter and sugars in a large bowl or standing mixer until light and fluffy. Add eggs and vanilla. Mix in baking soda and quick oats until fully combined.
3. Fold in candy-coated chocolates.
4. Shape into balls about 1 inch in diameter. Place cookies about an inch apart on prepared baking sheets and bake for 12-15 minutes.
5. Cool on baking sheet 2 minutes and then carefully move to a wire cooling rack to cool completely.

To assemble as Ice Cream Sandwiches

1. For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies of equal size. Gently press cookies together. The ice cream should spread to edge of cookies. Eat immediately, or to save for later, wrap sandwiches individually in plastic wrap. Place in resealable freezer bag.

Calories

72.73

Fat (grams)

1.83

Sat. Fat (grams)

0.93

Carbs (grams)

13.47

Fiber (grams)

0.39

Net carbs

13.08

Sugar (grams)

9.19

Protein (grams)

0.83

Sodium (milligrams)

52.19

Cholesterol (grams)

11.16

Recipe Developed by Kylia Kummer, Sweet Tea & Fried Pies © 2019. All rights reserved.

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Bake While You Sleep Cookies

Bake While You Sleep Cookies

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Like little nut-dotted clouds, these are easily the most elegant and richest cookies I’ve ever made.  They literally do bake while you sleep. Go with it. It works. 

I get slightly nervous whenever I hear the words “meringue”—and when the cast members of my favorite baking show causally toss around “French Meringue,” “Swiss Meringue,” and “Italian Meringue” in their conversations with the hosts, I watch in awe as they confidently decide between the three.  

So what’s the difference?

These cookies are actually drops of French meringue that are baked. French Meringue is made by mixing egg whites with granulated sugar. It’s not as stable as Swiss or Italian Meringues, but it’s generally smoother, silkier, and lighter. Swiss Meringue is prepared by beating egg whites and sugar in a pan that sits above boiling water. It’s denser than French meringue but great as a base for buttercream frostings. Lastly, Italian Meringue is made by mixing egg whites with hot sugar syrup, and is great for topping pies and frostings. 

For these cookies, the French meringue drops are baked, or more accurately, dried in a relatively cool oven, which gives these cookies their crispy crust and soft, light interior. As a bonus, the chopped nuts add to the texture of these cookies. Try using chopped walnuts, pecans, or—for a summertime treat—lime zest. 

tips for making Bake while you sleep cookies

The steps to making meringue are pretty simple. The full recipe is below, but here are some tips to ensure your Bake While You Sleep Cookies turn out perfectly each time. 

• For the very best results, use room temperature eggs. 

• To avoid graininess that sometimes plagues meringue slowly add the sugar, one tablespoon at time.

• The type of bowl you use matters! Go with metal or glass, and if you have a copper bowl—even better! Make sure your bowl and whisk are clean and dry. Any moisture can make your meringue soft. 

• Not only does the bowl matter, so does the weather. Dry days are better for meringue making than rainy, humid days. 

• You’ll know when your meringue is ready when it is glossy and forms short peaks. 

• Be very gentle when folding in the chopped nuts by hand. You don’t want to knock the air out of your beautifully whipped eggs. 

• Parchment paper is a must! Otherwise it will absolutely stick to your baking sheet. 

• Bake While You Sleep Cookies can be stored at room temperature in an airtight container for three weeks or frozen for up to six months.

useful tool for making bake while you sleep cookies

Like this recipe? Follow me on Instagram for lots more recipes just like this one! And don’t forget to pin this recipe to Pinterest for later by clicking on the image below.

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Yield: 48 cookies

Author: Sweet Tea & Fried Pies

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Bake While You Sleep Cookies

Like little nut-dotted clouds, these are easily the most elegant and richest cookies I’ve ever made. They literally do bake while you sleep. Go with it. It works.

Prep time: 15 MCook time: 6 hourTotal time: 6 H & 15 M

Ingredients:

• 2 egg whites
• ¼ teaspoon cream of tartar
• pinch of salt (about 1/8 teaspoon)
• ⅔ cup granulated sugar
• 1 teaspoon vanilla
• 1 cup chopped nuts

Instructions:

1. Preheat oven to 375 degrees and line two baking sheets with parchment paper.
2. Using a standing mixer, beat egg whites until creamy. Add cream of tartar and salt. Beat well, gradually adding sugar, one tablespoon at a time. Beat until very stiff peaks form. Add vanilla, and gently fold in chopped nuts.
3. Place cookie sheets in oven and then turn oven off.
4. Leave in oven all night (about 6 hours). No peeking!

Calories

28.76

Fat (grams)

1.51

Sat. Fat (grams)

0.24

Carbs (grams)

3.41

Fiber (grams)

0.20

Net carbs

3.21

Sugar (grams)

2.92

Protein (grams)

0.71

Sodium (milligrams)

12.70

Cholesterol (grams)

0.00

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Lemon Cardamom Pistachio Wedding Cookies

Lemon Cardamom Pistachio Wedding Cookies

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Cardamom is one the world’s oldest spices, dating back 4000 years.  It’s incredibly citrusy, spicy flavor and aromatic fragrance is punctuated by additional zing of the lemon and saltiness of the pistachios in these cookies.  

These Lemon Cardamom Wedding Cookies are variation on the Russian Tea Cake, with very similar variations as Mexican wedding cakes, butterballs or snowballs, which are all spherical shortbread cookies covered in powdered sugar.  By the 20th century, they were a part of weddings, Christmas celebrations and Easter traditions in the United States. 

tips for making wedding cookies

The full recipe is below, but here are some tips to ensure your Lemon Cardamom Pistachio Wedding Cookies turn out perfectly each time. 

• Use dried lemon zest for your lemon sugar, you’ll be happier with the results. 

• As a general rule of thumb, it’s best to bake cookies one sheet at a time in the center rack of your oven. If your oven is like mine, you probably have hot spots, or places in your oven that tend to make food cook faster than other. If so, rotate your baking sheets about two-thirds of the way through cooking.

• Cool your cookies on wire rack. Don’t have one? Invest it one. They make a difference, trust me.

• Wedding cookies can be stored at room temperature in an airtight container or frozen for up to two months.

useful tool for making wedding cookies

Like this recipe? Follow me on Instagram for lots more recipes just like this one! And don’t forget to pin this recipe to Pinterest for later by clicking on the image below.

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Yield: 72 cookies

Author: Sweet Tea & Fried Pies

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Lemon Cardamom Pistachio Wedding Cookies

Cardamom is one the world’s oldest spices, dating back 4000 years. Its incredibly citrusy, spicy flavor and aromatic fragrance is punctuated by additional zing of the lemon and saltiness of the pistachios in these cookies. Baker’s tip: use dried lemon zest for your lemon sugar, you’ll be happier with the results.

Prep time: 15 MCook time: 55 MTotal time: 70 M

Ingredients:

Cookie

• 2 cups unsalted butter, soften
• 1 cup powdered sugar
• 1 tablespoon vanilla extract
• 2 teaspoons lemon juice
• 1 teaspoons lemon zest
• 1 teaspoon orange zest
• 1½ teaspoons salt
• 1 teaspoon ground cardamom
• 4½ cups all-purpose flour
• 1½ cups chopped pistachios or walnuts

Lemon Sugar

• 3 tablespoon of dried lemon zest
• 2 cups powdered sugar

Instructions:

1. Preheat oven to 350 degrees and line two baking sheets with parchment paper.
2. Cream butter in a bowl or standing mixer, and gradually add powdered sugar. Mix until fluffy. Stir in vanilla extract, lemon juice, lemon zest, orange zest, salt and cardamom until fully incorporated.
3. Blend in flour gradually and mix well; stir in pistachios.
4. Shape into balls using about 1 tablespoon for each cookie. Place cookies about half inch apart on prepared baking sheets and bake for 18 minutes. Cookies will be light colored and slightly golden on the bottom when ready.
5. While cookies are cooling, make the lemon sugar by mixing the dried lemon zest and powdered sugar. Once cookies are slightly cool, roll them a few at a time in the lemon sugar mixture.
6. Cookies can be stored in an airtight container. Dredge cookies again in lemon sugar just prior to serving.

Calories

107.95

Fat (grams)

6.46

Sat. Fat (grams)

3.35

Carbs (grams)

11.38

Fiber (grams)

0.52

Net carbs

10.86

Sugar (grams)

4.75

Protein (grams)

1.45

Sodium (milligrams)

56.92

Cholesterol (grams)

13.56

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Southern Tea Cakes

Southern Tea Cakes

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Tea Cakes are as southern as fried green tomatoes, church fans, and syrupy sweet iced tea. But they aren’t really cakes at all—more like an amalgamation of a fluffy biscuit and sugar cookie.

I remember mom pulling out the handwritten recipe card that she inherited from her mother, my Mamaw, and whipping up a batch of these budget-friendly after-school treat for my siblings and me. Though as a child, we paired these buttery, subtly sweet treats with fruity sugary drinks or soda, as adult I love them with a cup of lemony hot tea.  

My Mamaw’s Tea Cakes were the very first cookies I learned to bake with my mom. I loved making and eating them as a child, and their simple yet rich taste brought back waves of childhood memories when I made them again for first the time in years with my mom and sister.

For my family, a true Southern Tea Cake is lightly golden brown, tender on the inside, and just-barely crisp on the bottom with slightly brown edges.

tips for making tea cakes

Every southern family has their own version of Tea Cakes, and this is ours. The full recipe is below, but here are some tips to ensure your Tea Cakes turn out perfectly each time. 

• Tea cakes will spread while baking, so make sure you space them out on your cookie sheet before baking.

• It’s always best to bake cookies one sheet at a time in the center rack of your oven. If your oven is like mine, you probably have hot spots, or places in your oven that tend to make food cook faster than other. If so, rotate your baking sheets about two-thirds of the way through cooking.

• Cool your cookies on wire rack. Don’t have one? Invest it one. They make a difference, trust me.

• Tea Cakes can be stored at room temperature in an airtight container or frozen for up to two months.

useful tool for making tea cakes

Like this recipe? Follow me on Instagram for lots more recipes just like this one! And don’t forget to pin this recipe to Pinterest for later by clicking on the image below.

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Yield: 16 cookies

Author: Sweet Tea & Fried Pies

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Southern Tea Cakes

Passed from my Mamaw to my mother, these were a budget-friendly after-school treat for my siblings and me. I loved them as a child, and their simple yet rich taste bought back waves of childhood memories when I made them again for first time with my mom and sister.

Prep time: 10 MCook time: 24 MTotal time: 34 M

Ingredients:

• ½ cup unsalted butter, softened
• ½ cup packed light brown sugar
• 1 egg
• 1 cup flour
• ½ teaspoon baking powder
• ⅛ teaspoon salt
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 375 degrees and line two baking sheets with parchment paper.
2. Cream butter and brown sugar in a large bowl until light and fluffy; add egg to the creamed mixture.
3. In a medium bowl, combine flour, baking powder and salt.
4. Add flour mixture to cream mixture to fully combined and then add vanilla extract.
5. Using a teaspoon, scoop out the dough and drop on the prepared baking sheets, spacing them evenly to allow for spreading.
6. Bake one sheet at a time for 10 to 12 minutes, rotating the sheet halfway through baking, until the cookies are golden brown around the edges.
7. Cool the cookies on the sheets for 10 minutes, and then transfer them to a wire rack to cool completely.

Calories

106.29

Fat (grams)

6.13

Sat. Fat (grams)

3.69

Carbs (grams)

11.66

Fiber (grams)

0.21

Net carbs

11.45

Sugar (grams)

5.60

Protein (grams)

1.27

Sodium (milligrams)

38.09

Cholesterol (grams)

26.88

Recipe Developed by Kylia Kummer, Sweet Tea & Fried Pies © 2019. All rights reserved.

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Shortbread Cookies

Shortbread Cookies

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From the crumbly texture to the rich buttery taste, these surprisingly simple Shortbread Cookies are the perfect accompaniment to a nice cup of tea or a glass of Prosecco. The most challenging part of this five-ingredient recipe is waiting patiently through the chilling time.

So here’s a little cookie history for you. Shortbread cookies or biscuits may actually go date back to the 12th century. A favorite of Mary Queen of Scots, the first Shortbread recipe appeared in Mrs. McLintock’s Recipes for Cookery and Pastry-Work in 1736. 

At some point, shortbread cookies makers started using butter instead of a leavening agent, like yeast, in their recipes. And Shortbread cookies, as we know them today, get their iconic crumble from that infusion of butter. Butter was pretty expensive back in the day, and still can be, so Shortbread cookies were typically only made for special occasions like Christmas or New Years. I bet this is probably why they remain a popular holiday treat. 

So get that bottle of Prosecco ready, and let’s make some cookies!

tips for making shortbread cookies

Shortbread cookie dough can be made ahead for slice and bake cookies. The full recipe is below, but here are some tips to ensure your Shortbread Cookies turn out perfectly each time. 

• Sifted flour and powdered sugar are key parts of this recipe’s success. If you don’t have a flour sifter, pour the flour through a mesh strainer and shake into a large mixing bowl to get the lumps out. 

• To keep your shortbread cookies from spreading, place entire baking sheet of unbaked cookies into the freezer for 5 minutes just before baking. 

• It’s always best to bake cookies one sheet at a time in the center rack of your oven. If your oven is like mine, you probably have hot spots, or places in your oven that tend to make food cook faster than other. If so, rotate your baking sheets about two-thirds of the way through cooking.

• Cool your cookies on wire rack. Don’t have one? Invest it one. They make a difference, trust me. 

• Shortbread cookies can be stored at room temperature in an airtight container or frozen for up to two months.

useful tool for making shortbread cookies

Like this recipe? Follow me on Instagram for lots more recipes just like this one! And don’t forget to pin this recipe to Pinterest for later by clicking on the image below.

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Yield: 24 cookies

Author: Sweet Tea & Fried Pies

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Shortbread Cookies

This will be your new go-to shortbread cookie recipe. Simple. Classic. Buttery. Mix things up with a different type of nut, a sprinkle of sugar, or go plain.

Prep time: 2 H & 10 MCook time: 20 MTotal time: 2 H & 30 M

Ingredients:

• 2 cups of sifted flour
• ¼ teaspoon baking powder
• 1 cup unsalted butter
• ½ cup sifted powdered sugar
• ½ cup finely chopped walnuts

Instructions:

1. In a medium bowl, sift together flour and baking powder and set aside.
2. Cream butter and powdered sugar in a large bowl or standing mixer until light and fluffy. Gradually blend in flour mixture.
3. Stir in chopped walnuts.
4. Divide the dough in half and shape into two large balls. Flatten the ball of dough into a ½” thick disk and wrap in plastic wrap. Chill for 2 hours in the refrigerator.
5. Preheat oven to 300 degrees and line two baking sheets with parchment paper.
6. Roll the dough out between two sheets of parchment paper, keeping it to a ¼” thickness. Cut into desired shapes and place on prepared baking sheets about 1 inch apart. Sprinkle with granulated or decorating sugar. To keep cookies from spreading, place entire baking sheet of unbaked cookies into the freezer for 5 minutes.
7. Bake for about 20 minutes.
8. Cool on baking sheet 2 minutes and then carefully move to a wire cooling rack and allow cookies to fully cool.

Calories

131.02

Fat (grams)

9.40

Sat. Fat (grams)

4.95

Carbs (grams)

10.60

Fiber (grams)

0.45

Net carbs

10.15

Sugar (grams)

2.34

Protein (grams)

1.54

Sodium (milligrams)

6.42

Cholesterol (grams)

20.34

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Thumbprint Cookies

Thumbprint Cookies

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A holiday classic, this recipe gives an unusual twist to thumbprints cookies by adding a layer of nuts to the shortbread cookie nest. What I love the most about this recipe is the richness of the cookie dough and that you can use any type of jam you want.

These cookies are typically made with butter, flour, baking powder, sugar, vanilla, and raspberry jam, which goes in the indentation (usually made with your thumb) in the middle of each cookie.

I’m always fascinated when I bake a cookie that has reigned in popularity for over two hundred years, while traveling the globe with very little adaptation to the recipe. These cookies have done just that.  Thumbprint cookies are also known as hallongrotta, which means "raspberry cave" in Swedish, Polish Tea Cakes, and Butter Balls. Dating back to the nineteenth century or earlier, these cookies were a staple at eastern European coffee parties before becoming the go-to for American cookie exchange parties.

The French bake a version of these cookies called Niçois Suns, which are balls of almond paste rolled in chopped almonds, pressed in the center and baked. A touch of apricot jam in the center of each cookie becomes the sun, which is surrounded by rays of pistachio slivers—hence the name.

I think my grandmother would have been excited to know that her recipe pays homage to both the eastern European version and French version of what we call “Thumbprint Cookies.”

tips for making Thumbprint cookies

These cookies can be made last minute, since there’s no chilling time required. The full recipe is below, but here are some tips to ensure your Thumbprint Cookies turn out perfectly each time. 

• In this recipe the eggs are separated. That’s to give the cookies their fluffiness. While generally eggs should be at room temperature, cold eggs will be easier to separate. If you don’t have a nifty egg separator, use your hands or a strainer.

• As a general rule of thumb (see what I did there?), it’s best to bake cookies one sheet at a time in the center rack of your oven. If your oven is like mine, you probably have hot spots, or places in your oven that tend to make food cook faster than other. If so, rotate your baking sheets about two-thirds of the way through cooking.

• Cool your cookies on wire rack. Don’t have one? Invest it one. They make a difference, trust me.

• Remember that cookies scorch easily and it may be hard to tell if they’re burning because of the nut covering. Just beware, they may appear slightly under baked when you pull them out of the oven. Go with it, and trust your inner baker. They will firm up as they cool.

• Thumbprint cookies can be stored at room temperature in an airtight container or frozen for up to two months. 

useful tool for making thumbprints

Like this recipe? Follow me on Instagram for lots more recipes just like this one! And don’t forget to pin this recipe to Pinterest for later by clicking on the image below.

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Yield: 72 cookies

Author: Sweet Tea & Fried Pies

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Thumbprint Cookies

A holiday classic, this recipe gives an unusual twist to thumbprints cookies, which date back to the 19th century. Beware, they may appear slightly under baked when you pull them out of the oven, but trust your inner baker.

Prep time: 15 MCook time: 40 MTotal time: 55 M

Ingredients:

• 1 cup unsalted butter, softened
• ½ cup packed light brown sugar
• 2 egg, separated
• 1 teaspoon vanilla extract
• 2 cups flour
• ½ teaspoon salt
• 1 cup ground pecans
• Jam of your choice

Instructions:

1. Preheat oven to 375 degrees and line two baking sheets with parchment paper.
2. Cream butter and brown sugar in a large bowl until light and fluffy; add egg yolks and vanilla to the creamed mixture. In a medium bowl, combine flour and salt.
3. Add flour mixture to cream mixture to fully combined.
4. Slightly beat egg whites and set aside.
5. Using a teaspoon, scoop out the dough and roll into balls. Dip balls into beaten egg whites and roll in ground pecan and place on the prepared baking sheets, spacing them evenly to allow for spreading.
6. Bake one sheet at a time for 5 minutes. Remove from oven and press thumb into center and return to oven for 8 minutes.
7. Add jam to indented center while still on baking sheet and transfer them to a wire rack to cool completely.

Calories

52.97

Fat (grams)

3.76

Sat. Fat (grams)

1.73

Carbs (grams)

4.30

Fiber (grams)

0.24

Net carbs

4.07

Sugar (grams)

1.45

Protein (grams)

0.69

Sodium (milligrams)

17.52

Cholesterol (grams)

11.95

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