BEAUTY IN THE FRIDGE

Pecan Berry Bursts

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pecan berry bursts

Mike Garten

Dust homemade pecan cookies in a colorful combo of confectioners’ sugar and freeze-dried fruit.

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Yields: 2 dozen

Total Time: 0 hours 55 mins

1 c.

pecans (about 3 oz)

1 1/4 c.

confectioners’ sugar, divided

1 c.

(2 sticks) unsalted butter, cut into small pieces

1 tsp.

pure vanilla extract

2 c.

all-purpose flour

1/4 tsp.

kosher salt plus more for berry sugars

1/4 c.

freeze-dried strawberries

1/4 c.

freeze-dried raspberries

  1. Heat oven to 350°F. Line 2 baking sheets with parchment paper. In a food processor, pulse pecans and 3/4 cup sugar until pecans are finely ground.
  2. Add butter and process until smooth. Mix in vanilla. Add flour and salt and process until combined. Roll dough into 1-inch balls and place on prepared sheets, spacing about 1 1/2 inches apart.
  3. Bake, rotating sheets halfway through, until cookies are set and just barely turning light golden brown around the edges, 15 to 18 minutes. Transfer to a wire rack.
  4. Meanwhile, clean and dry food processor. Process strawberries, 1/4 cup sugar and a pinch of salt until powdery; transfer to a bowl. Repeat with raspberries, remaining 1/4 cup sugar and a pinch of salt.
  5. Just before serving, roll half of cookies in strawberry sugar, dusting them to fully coat. Repeat with remaining cookies and raspberry sugar.

NUTRITIONAL INFORMATION (per serving): About 160 calories, 10.5 g fat (5 g saturated), 2 g protein, 30 mg sodium, 15 g carbohydrates, 1 g fiber

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