Tuesday, May 19, 2009

Nantucket Wine Festival recipe "souvenir"

What a great event the 13th Annual Nantucket Wine Festival was. The cheese tasting seminar was a success - Valfino/Bonne Bouche and Cave Man Blue took the top honors from the crowd.

To see more pictures of the event check out our photos on flickr www.flickr.com/photos/vermontcheese

Thursday nights' Opening Galla, was the kick-off of this weekend's event. Karen made some wonderful cookies and was out of sweet goodness within 2 hours, so here is the recipe for the most famous cookies of the event:

Vermont Butter Pecan Icebox Cookies
8 ounces Vermont Cultured Butter, Lightly Salted
½ cup brown sugar
½ cup sugar
1 large egg
½ tablespoon vanilla extract
21/4 cup all-purpose flour
1 cup pecans, toasted and chopped fine
11/2 teaspoon baking powder
½ teaspoon salt
Coating mix:
Mix the following items together and set aside to roll the dough in later:
1 cup pecans, toasted and chopped fine
½ cup sugar
½ teaspoon ground cinnamon

Using an electric mixer beat butter and sugars on medium until creamy. Gradually add egg and vanilla until incorporated. Combine flour, baking powder and salt; add to butter mixture beating well at medium speed. Stir in 1c pecans. Shape dough into 2 six inch logs. Sprinkle pecan, sugar and Cinnamon mixture on a cutting board and roll the logs of dough in it. Wrap logs in waxed paper and refrigerate over night.
Remove dough from the refrigerator and slice into ¼ inch slices. Place slices on a sheet pan lined with parchment paper and sprinkle with sugar before putting in the oven. Bake cookies at 350° for 12-14 minutes until light brown. Remove cookies and cool on wire racks.

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