Pecan Macaroons

Did you all have a wonderful holiday season? I sure hope you did! As must be evident from the lack of treats posted that I truly hoped to have for you before Christmas, I took some much-needed down time and relaxed with my family.

I didn't make even a quarter of the goodies I normally make this time of year, but I did make some pecan macaroons. This is my grandmother's famous recipe (famous among our family and friends, anyway - and probably far beyond!) and I just couldn't not make them when she sent 3 cups of finely ground pecans in our Christmas package. I have an amazing grandmother. :)

The recipe is super-easy, and these morsels of heaven are downright addicting. So, while I was taking it easy and enjoying taking photos of our WHITE CHRISTMAS (yay! day and eve were blanketed in snow ...) and my husband, daughters and dogs enjoying the fun, we did get to munch on some macaroons.

I don't know how my grandmother seems to get a perfect batch of macaroons every time they go in and come out of the oven, but I know several factors are involved. Mine don't ever act like hers each time. My first cookies in the oven came out like perfect heavenly pillows just like hers, with crispy exteriors. The second and third were spread out and chewy (but equally delicious!) and the rest came out like pillows again. To help, make sure your cookie sheets cool off completely between batches and use parchment paper for ease in removing.

Projected prep time: 15 minutes; Projected baked time: 7-9 minutes
(Printable Recipe)

3 large egg whites
1 1/3 cups sugar
1/3 tsp. cream of tartar
1/3 tsp. pure almond extract
3 cups finely ground pecans

Preheat oven to 350 degrees. If using a gas oven, bake on top rack. Line cookie sheets with parchment paper for ease in removal.

Chop pecans in food processor until finely ground.

Blend cream of tartar in egg whites while beating at low speed, then increase speed to whip up. While beating, gradually add sugar and almond extract.

Carefully fold in finely ground pecans ...

Drop by teaspoonful onto prepared sheets. If you drop larger portions, it will affect the baking time and how they come out.

Bake at 350 degrees for 7-9 minutes or until beginning to brown around edges. You might want to check at 6 minutes depending on your oven. You DO NOT want them to brown very much at all on the bottom or they will taste like they burned.

Cool on cookie sheets a few minutes before removing to wire racks to finish cooling. Store in airtight container between layers of wax paper.

Enjoy!

Angel Slices

Angel slices are actually a traditional Christmas treat in my family, but I never got around to posting them at Christmastime. I think they are just as fitting for Valentine's Day, especially for someone who doesn't care for chocolate during the occasion. Cupid, after all, looks like a little angel, right?

These are amazing bars. The combination of flavors will have you eating the entire pan before you realize how fast you are eating them. These won first place in my husband's company Christmas cookie contest several years ago, and they were up against some delicious cookies.

This recipe is adapted from the Joy of Cooking 1975 edition. When I made these, I actually didn't make the cookie crust bottom according to the recipe because I had these crumbly cookies left over. Since I did, I just added melted butter to the crumbs and pressed them into the pan and baked for a few minutes.

When my mom made them this year, she actually used the Bob's Red Mill shortbread mix as the cookie base and it was delicious. I will share with you the cookie base that goes with this recipe, though, as I adapted it, in case you want to use it.

(Printable Recipe)
Projected prep time: 15-20 minutes; Projected bake time: approximately 40 minutes, total
Cookie base:
1/2 c. unsalted butter
1/4 c. sugar
1 egg
1/2 tsp. pure vanilla
1 1/4 c. Pamela's bread mix and flour blend (not the baking & pancake mix)

Topping:
2 eggs
1 1/2 c. pure brown sugar
1/2 c. flaked coconut*
1 c. chopped pecans
2 tbsp. brown rice flour
1/2 tsp. gluten-free, aluminum-free baking powder
1/2 tsp.salt
1 tsp. pure vanilla
*If you don't like coconut, you can add an extra 1/2 c. of chopped pecans, but I really recommend you try with the coconut!!)

Glaze:
1 1/2 c. powdered sugar
Lemon juice

Preheat oven to 350 degrees and grease a 9x13 inch pan. You'll be starting the cookie base first.

Cream the 1/2 cup of butter and 1/4 cup of sugar together until well blended, then beat the egg and 1/2 tsp. vanilla in well. Add the flour blend gradually and combine until smooth. Use your hands to pat into the greased pan.

Keep in mind I'm not using the cookie base recipe in this photo, as explained above, so it will look different than yours.

Bake about 15 minutes.

Now for the topping: Have your pecans chopped and ready.

Beat your two eggs in a large bowl (by hand is fine for this part) and then add your brown sugar, coconut, pecans, brown rice flour, baking powder, salt and vanilla. Mix together well.

Spread the filling over the baked cookie base.

Bake at 350 degrees for about 25 minutes, then transfer to a wire rack to cool completely.

When it has cooled, prepare your glaze: Thin the powdered sugar to an easily spreadable consistency with lemon juice.

Spread over the surface and let it dry and harden.

Cut into bars a few inches long and store in the pan. If you are giving them away, store in airtight container lined with wax paper in single layers, or place on plate wrapped well.

And don't eat the whole pan in one sitting!

My 4-year-old wanted her hand in a photo for this post.

Enjoy!

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Extra fun!
My good friend Ginny over at Cooking with Chopin, Living with Elmo just joined Debbiedoos Newbie Par-tay and I'm joining her as well. If you're interested, click this link to see what the Debbiedoos partay is all about. Thank you for hosting this, Debbiedoos!

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