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Thursday, December 24, 2009
I envy those who are able to post regularly. The frequency of my posting is made sporadic by my business trips. I especially dread these trips when the holiday season is near for I am one who enjoy the thrill of anticipation than the actual event itself. The festive air start to sizzle in Singapore from November when the downtown shopping belt becomes bathed in the annual Christmas Light Up. The Christmas light up in Singapore is especially beautiful this year, thanks to the APEC meeting which was held here in mid October.
I have dreamt of baking up a storm every year, churning out trays of cookies, cakes and sweet treats to be packed in pretty boxes and presented to friends as Christmas gifts. Unfortunately, I have never been able to do so as my travel schedule invariably gets packed all the way to just a few days before Christmas. Last year, I only managed to get back on 23rd Dec. This year, slightly better, I got home on the 20th - totally drained. I didn't get to bake until late tonight - turning out only 2 trays of Pecan Snowballs also known as Mexican Wedding Cookies.
I chose to bake these as they are relatively easy to make and keep well. For those who are not familiar, the Mexican Wedding Cookies, are special occassion cookies served usually during weddings and Christmas. They are made with either ground almond, hazelnut or pecans. The texture of the cookie is buttery and short - best described as 'melt in the mouth' . The cookies are also known in different regions by different names. They have been called Snowballs, Russian Teacakes or Swedish Teacakes.
They would be absolutely divine with coffee but are equally hard-to-put-down when eaten on their own.
There are a couple more stuff I would like to make for give aways - if I can juggle working in the kitchen, cleaning my apartment and preparing for my Christmas Dinner party. Till the next posting, Merry Christmas and Happy Holidays.
Pecan Snowballs Recipe :
60 g Toasted Pecans
100g All purpose plain flour
40g Corn Flour
1/4 tsp Salt
115g Unsalted butter
15g Icing Sugar
1/2 tbsp Water
1tsp Vanilla Extract
1. Sift plain flour, corn flour and salt together.
2. Blitz pecans with 1/3 of flour mixture.
3. In a mixing bowl, beat butter with a paddle attachment until light and creamy. Add Icing sugar and beat at low speed. Add water and vanilla extract.
4. Add flour mixture in 3 additions.
5. Chill the cookie dough in the fridge for 1 hour.
6. Shape the chilled cookie dough into round balls.
7. Bake in a 150 C preheated oven for 25 mins.
8. Cool down cookie and roll in powdered sugar.