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
SponsoredStoneleigh Vineyards Pinot Noir
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.
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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