Pecan Berry Bursts

0 made it | 0 reviews | 0 photos

40 minutes
15 minutes
Pecan Berry Bursts

Perfect to add a pop of color to your breakfast table!


3 oz pecans

1 1/4 cups confectioners' sugar, divided

1 cup (2 sticks) unsalted butter, cut into small pieces

1 tsp. pure vanilla extract

2 cups all-purpose flour

1/4 tsp kosher salt plus more for berry sugars

1/4 cup freeze-dried strawberries

1/4 cup 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.

3. Roll dough into 1-inch balls and place on prepared sheets, spacing about 1 1/2 inches apart.

4. Bake for 15 to 18 minutes, rotating sheets halfway through, until cookies are set and just barely turning light golden brown around the edges. Transfer to a wire rack.

5. 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.

6. Just before serving, roll half of the cookies in strawberry sugar, dusting them to fully coat. Repeat with remaining cookies and raspberry sugar.


Reviews 0

No reviews yet! Will you be the first?