These cookies were made for many years by various children of the Folk School staff for the Kids’ Christmas Party, an annual event going back to the beginning of the Folk School time. Held for local kids in the Community Room, it features music, dance, storytelling, crafts, and the arrival of Santa in the Brasstown Volunteer Fire Truck.
The handmade recycled paper decorations in the photo also represent the Folk School’s historic holiday cheer.
To make the dough, cream together with an electric mixer:
1¼ cups butter, softened
1 cup packed light brown sugar
2 egg yolks (reserve the whites)
2 teaspoons vanilla
Gradually mix in by hand:
3 cups unbleached all-purpose flour
At this point you can chill the dough well covered for several hours or proceed right away. (The dough may also be shaped into balls and then chilled until firm.)
When ready to bake, preheat the oven to 350˚F.
Shape the dough into 1-inch balls.
Brush the balls with the reserved egg whites and roll in:
2 cups finely chopped pecans
Place the balls 2 to 3 inches apart on parchment covered baking sheets. Indent each ball with thumb and fill with:
½ teaspoon homemade jam or jelly
Bake for 12–15 minutes or until cookies are golden around the edges. Makes 3 dozen
Cool on wire racks.
Recipe from The Folk School Cookbook by Nanette Davidson; Photo by Keather Gougler
Pick up your own copy of The Folk School Cookbook here, on our Facebook page, or at the Folk School Craft Shop, Malaprops in Asheville, Eastern National Bookstore on the Blue Ridge Parkway at Milepost 382, Highland Books in Brevard, Curiosity Shop in Murphy, Highlander Gallery in Brasstown, and City Lights in Sylva.