Today I want to share with you a seasonal recipe, loved by children and not only. Pecan Gingerbread Cookies is another recipe from my Grandmother recipe booklet. When it comes to gingerbread you know that Christmas is just days away. I have tried to keep this recipe as accurate as I could, maintaining exactly the same ingredients and the shape she used to give to those amazing gingerbread cookies, without glazing them with the classic sugar glazing. So I hope you will love to try it.
The recipe is simple, if you have children you can ask for their help, I think that’s the kind of activity that can attract kids in the kitchen, the dough smells great, it is sweet, tasty and easy to shape, and the kitchen is filled with Christmas scent.
To make this recipe more suitable for children, I have reduced the amount of sugar that the original recipe requires, and I believe that the result was ok.
- Prep Time : 45 minutes
- Cook Time : 20 minutes
- All purpose flour - 7 cups (900 g)
- Eggs - 4
- Honey - 1 cup (300 g)
- Brown sugar - 1 cup (200 g)
- Butter (fat content 80%) - 2 sticks (200g)
- Baking powder - 3 teaspoons (10 g)
- Mixed spice (cinnamon, star anise, anise, cloves, coriander, ginger, nutmeg, cardamom) - 2 teaspoons
- Pecan nut - about 1/2 lb. (200 g)
In a large bowl mix the flour, spices and baking powder. Separately mix eggs and sugar, then add the butter at room temperature and honey and mix well, then pour the mixture over the spices and flour mixture. You can knead by hand or you can use a kitchen robot. Gingerbread dough it is easy to knead it does’t require a lot of work, just make sure you homogenised it well.
Wrap the Gingerbread dough in plastic foil and keep in the fridge for about 1 hour. If you decide to bake the gingerbread later, no worries, you can keep the dough wrapped in foil in the fridge until next day.
Remove the dough from the refrigerator and if you left it overnight, allow 30 minutes to warm up a little at room temperature. You can not work with it when it is so cold.
Using a teaspoon portion the dough and shape in the form of balls using your palms. Place the gingerbread cookies, about 1 inch (2.5 cm) apart on the parchment-lined baking sheet. When your baking tray is ready stick in each ball 1/2 pecan nut, as shown in the picture below.
Bake at 360 degrees F (180 degrees C) for 15-20 minutes.
When ready remove from the tray and let cool. When cooled you can keep Pecan Gingerbread Cookies in closed containers for weeks.
You will get about 100 pieces from the ingredients above.