Adelaides Cocoons Recipes

COCOONS

Cocoons image

The low cooking time aids the transition from basic ingredients to a melt in your mouth cookie. Great holiday cookie! Bake these now or any time during the year.

Provided by Sissy Bennett

Yield 30

Number Of Ingredients 6

Ingredients

2 cups all purpose flour, sifted
3/4 cup butter, softened not melted
4 tbsp powdered sugar
2 tbsp vanilla
1 cup finely chopped pecans
Extra powdered sugar for rolling cookies

Steps:

In a medium glass bowl, cut the butter into the flour and sugar. Add the vanilla and finely chopped nuts.
With hands, form dough into finger-sized crescents.
Place on ungreased cookie sheet. Bake in 275 degree oven for 45 minutes or until light brown. Roll cookies in powdered sugar while still warm.

COCOONS

Cocoons image

A Christmas tradition handed down from my great grandmother. Some people call these sand tarts or wedding cookies, we called them cocoons because of their shape. Whatever you decide to call them, they are a wonderful, melt in your mouth, not too sweet perfect little two bite cookie.

Provided by Scout33

Categories Dessert

Time 45m

Yield 3 dozen

Number Of Ingredients 6

Ingredients

1 cup butter, softened (2 sticks)
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour, sifted
1 cup pecans, finely chopped- I like mine to be almost ground
1 cup confectioners' sugar, for coating cookies

Steps:

Preheat oven to 275.
Cream the butter and sugar until smooth.
Add vanilla, combine.
Add the flour, combine.
Mix in the pecans.
Scoop out 1 tablespoon of dough, I use a cookie/ice cream scoop, shape into into a cocoon- about 2" by 1/2".
Place the cookies on cookies sheet, you can put them fairly close together as they do not rise or spread very much.I always use parchment paper on my cookies sheets.
Bake about 45 minutes, you don't really want them to be brown.
While the cookies are baking, prepare the powdered sugar. Place some in a large bowl or container, then as you take the cookies out of the oven, layer them with powdered sugar in the bowl I just leave them in the powdered sugar until they cool.
Dig them out and tap the sugar off- this is messy but fun- I like a thick layer of sugar on mine and sifting the sugar over the cookies doesn't get them like I want.
The ones you don't eat right away keep well in an airtight container.

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