ORANGE-THYME SNOWBALLS 1 cup (250 ml) salted butter, room temperature 5 tbsp (75 ml) granulated sugar 1 tsp (5 ml) vanilla extract 2 cups (500 ml) pecan pieces 2 cups (500 ml) flour 2 tbsp (30 ml) orange zest, about 2 large oranges 1 tbsp (15 ml) fresh thyme leaves, stems removed ½ cup (125 ml) icing sugar, or more as needed 1 In a large mixing bowl, use an electric hand mixer to mix butter, sugar and vanilla until pale and fluffy, about 5 minutes. 2 In a small food processor, pulse the pecan pieces on high until finely ground. 3 In a separate bowl, whisk together pecan grounds, flour, orange zest and thyme. Add dry ingredients, 1 cup (250 ml) at a time, to butter mixture. Beat mixture on low until no dry flour remains.
Using hands, press dough together to form a ball. Tightly wrap dough in plastic wrap and refrigerate for 3 hours. 4 Preheat oven to 365 F (185 C). Line 2 baking sheets with parchment paper. 5 Remove dough from refrigerator and roll into 1-in (2.5 cm) balls (roughly the size of a golf ball). Place on baking sheet with at least 1-in (2.5 cm) space between. Bake until cooked through, about 12 to 15 minutes. Cool on a wire rack for 10 minutes with a baking sheet underneath to catch excess icing sugar. Holding a mesh sieve over cookies, place ½ cup (125 ml) of icing sugar in sieve. Gently tap side of sieve to dust cookies generously. Repeat with more sugar, if necessary. Store in an airtight container up to 4 days. Makes 24 to 28 cookies MATCHA TREES 1 cup (250 ml) unsalted butter, room temperature ¾ cup (175 ml) icing sugar
½ tsp (2.5 ml) salt 2 tbsp (30 ml) matcha tea powder (unsweetened) 1¾ cups (425 ml) flour, plus more for rolling 1 cup (250 ml) white chocolate chips 1 tsp (5 ml) coconut oil 1 In a large mixing bowl, use an electric hand mixer to cream together butter, sugar, salt and matcha powder until fluffy and pale green, about 3 to 5 minutes. Using a spatula, add flour and combine to form a dough. Using hands, mould dough into a 1½-in (3.75 cm) thick disk. Wrap dough in plastic wrap and refrigerate for 1 hour. 2 Preheat oven to 350 F (180 C). Line 2 cookie sheets with parchment paper and set aside. 3 Remove dough from refrigerator and discard plastic wrap. Place on a lightly floured dry working space. Dust top of dough lightly with flour and, using a rolling pin, roll dough into a large ¼-in
Powered by FlippingBook