Pine-nut and Pecan Clover Cookies
Over a year ago
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Ingredients
- 200 g Clover Lighter. at room temperature
- 100 g Unrefined golden icing sugar
- 1 tsp. Vanilla extract
- 300 g Plain flour
- 50 g Pecan nuts. ground
- 20 g Pine nuts
- to serve Icing sugar
Accompaniment
SponsoredVouvray Les Coteaux Tufiers Chenin Blanc
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.
Method
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1
1. Pre-heat the oven to 190 C, fan 175 C, gas mark 5. In a food processor, blitz the pecan nuts until fine.
2. In a large bowl, cream together the Clover Lighter and icing sugar with a wooden spoon. Add the vanilla extract and the flour and mix well. Finally, combine the ground pecan nuts and mix to combine. Bring the cookie dough together with your hands.
3. Divide the dough into 32 pieces. Roll each piece into a walnut size round and place them on two large un-greased baking trays leaving some space in between each ball. Flatten each round slightly with your thumb to make a dip in the middle. Sprinkle the pine nuts over and lightly press into the dough.
4. Bake in the oven for 15-20 minutes until golden. Leave on the trays for 5 minutes and then remove to cool on a wire rack. Dredge with icing sugar.
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