These Mount Rainier Macaroons resemble the snow-capped northwest mountain range—a perfect sweet all winter long. Photography courtesy WMMB.
Christmas Cookie Recipes
Page 4: Chocolate Butter Pecans And Mount Rainier Macaroons
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Chocolate Butter Pecans
These cookies tip their 10-gallon hat to pecan country. Butter gives them a slightly chewy texture that melts in your mouth. And Mexican chocolate icing celebrates the spicy, south-of-the border flavors that really kick up Texas cuisine. Recipe yields
4 dozen cookies.
- 1/2 cup (1 stick) butter, softened
- 1/2 cup sugar
- 1 cup light brown sugar, packed
- 1 large egg
- 1/2 teaspoon salt
- 1-1/2 teaspoons Mexican or pure vanilla extract
- 1-1/2 cups flour
- 1 to 2 teaspoons pure chili powder, to taste
- 1 cup (4 ounces) pecans, toasted and finely chopped
- Sea salt, optional
Mexican Chocolate Icing Ingredients
- 1 pound bittersweet chocolate, coarsely chopped
- 1 teaspoon Mexican or pure vanilla extract
- 1/2 teaspoon pure chili powder
- 1 teaspoon cinnamon
- Pecans halved for garnish
- For the cookies, preheat oven to 375°F.
- Beat butter and sugars in large bowl with electric mixer until light and fluffy. Add egg, salt and vanilla; blend until incorporated.
- Stir in flour and chili powder; blend well. Add chopped pecans; mix to combine.
- Shape dough into 1-inch balls; place on parchment-lined baking sheets. Bake for 12 to 15 minutes or until very light brown and crisp at the edges. Cool cookies on pan for two minutes or until set, then transfer to wire rack to cool completely.
- For icing, place chocolate, vanilla, chili powder and cinnamon in large microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each until chocolate is melted and smooth.
- Using teaspoon, drizzle chocolate over cooled cookies; press a pecan half on top and sprinkle with sea salt.
- Store cookies in airtight container at room temperature, separating layers with parchment paper, for up to 1 week.
Mount Rainier Macaroons
From Seattle to Tacoma—and sometimes even as far away as Portland—Mount Rainier stands as a prominent landmark in the Northwest. It’s the inspiration for these coconut classics. Butter and coconut form a luscious foundation that is topped with bittersweet chocolate and a festive white chocolate snowcap. Recipe yields 3 dozen cookies.
- 3 large eggs
- 1/2 cup sugar
- 1 cup (2 sticks) butter, melted and cooled slightly
- 2 7-ounce bags sweetened coconut flakes
- 1 teaspoon pure vanilla extract
- 1/4 cup flour
- 12 ounces bittersweet chocolate, finely chopped
- 1 cup white chocolate chips
- Whisk eggs and sugar together in large saucepan until mixture thickens. Add butter slowly, whisking to blend. Gently mix in coconut and vanilla extract with wooden spoon. Sprinkle flour evenly over mixture and blend well.
- Place pan over medium heat and cook, stirring constantly, until mixture is thick and dry, about 10 minutes. Transfer mixture to large bowl, cover and refrigerate until cool; 3 to 4 hours.
- Preheat oven to 350°F. Shape about 2 tablespoons of dough into small “mountain” shapes and place on parchment-lined cookie sheets. Bake 18 to 22 minutes, rotating pans halfway through baking, until lightly browned. Cool completely on a wire rack.
- Melt bittersweet chocolate in small saucepan over low heat, stirring constantly. Dip pointy ends of macaroons in chocolate, leaving small area around the bottom exposed. Place cookies on wax paper and let stand until chocolate is firm.
- Melt white chocolate over low heat in clean saucepan, stirring constantly. Dip top points of each cookie into white chocolate to add “snow cap.” Allow white chocolate to set at least 3 hours. Store in airtight container in refrigerator for up to 3 days.
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