Cocoons
Yield
4 dozenPrep
20 minCook
30 minReady
50 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
unbleached all-purpose flour
|
|
| ⅔ | cup |
powdered sugar
|
|
| 8 | ounces |
pecans
chopped |
|
| 8 | ounces |
margarine
melted |
|
| 1 | tablespoon |
vegetable oil
for baking sheets |
|
| ⅔ | cup |
powdered sugar
for coating cookies |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
unbleached all-purpose flour
|
|
| 158 | ml |
powdered sugar
|
|
| 231.2 | ml/g |
pecans
chopped |
|
| 231.2 | ml/g |
margarine
melted |
|
| 15 | ml |
vegetable oil
for baking sheets |
|
| 158 | ml |
powdered sugar
for coating cookies |
|
Directions
Preheat oven to 350℉ (180℃).
In a large bowl, place flour, ⅔ cup powdered sugar, and pecans.
Mix thoroughly.
Add margarine and mix thoroughly with hands.
Lightly oil 2 large baking sheets.
In amounts of 1½ tablespoons, mold dough into cocoon or oval shapes by hand.
Place cookies on baking sheets.
Bake in a 350℉ (180℃) oven for 30 minutes or until bottoms are light brown.
Do not overcook. When cookies are done, cool completely.
Pour remaining ⅔ cup powdered sugar into a plastic bag.
Drop 5 to 6 cookies at a time into the bag and toss.
When cookies are completely covered with sugar, place on platter and serve.
