Holiday Baking Marathon- Recipe for Cajun Cocoons

Florentine Cookies ready to eat…

It’s cookie baking season around the kitchen. Every year I embark on a cookie baking journey and sell them to local restaurants and caterers. I was taught by a local retired baker how to make these delicious spritz cookies.  I also throw in some Florentine lace wafers and cocoons AKA Mexican wedding cakes.  Down south my mama used to call them cocoons because they looked like a little cocoon. Here is the recipe, easy and delicious, it’s sure to please. They freeze great too..

 

Cajun Cocoons

A Louisiana favorite at Christmas. This recipe was from my mother’s cookie

Recipe collection.

Ingredients:

1

 1 Cup unsalted butter- 2 sticks, softened

4

4  Tablespoons granulated sugar

3

3  Cups sifted flour All Purpose

2

2  Teaspoons of vanilla or almond extract

1

1.5 Cups pecans, chopped fine

Powdered sugar for rolling and dusting

Directions:

1.  Cream butter and sugar together, blend in flour, extract and nuts slowly.

2.  Mix until a dough consistency.

3.  Roll into 2 inch cocoon like forms and bake at 325F for 15-20 minutes.

4.  Cool and roll in powdered sugar.

 

 

 

 

Ready for action!

 

Cajun Cocoons a must for the holidays

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