Best Cocoon Cookies Recipes

COCOONS

Steps:

• In a medium glass bowl, cut the butter into the flour and sugar. Add the vanilla and finely chopped nuts.
• With hands, form dough into finger-sized crescents.
• Place on ungreased cookie sheet. Bake in 275 degree oven for 45 minutes or until light brown. Roll cookies in powdered sugar while still warm.

COCOON COOKIES RECIPE - (4.7/5)

Steps:

• 1. Cream sugar & butter 2. Add vanilla & water 3. Add flour (slowly) & mix well 4. Add pecans & mix well. 5. Put in rerigerator until stifened (1/2 - 1 hour) 6. Shape into small cocoons (whatever shape wanted) & bake 7. Bake at 300 degrees for 20 minutes or until light brown. 8. Roll in sifted powdered sugar while hot & place on wax paper to cool.

ITALIAN WEDDING COOKIES III

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well.
• Shape into balls (or crescents) using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15-20 min. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.

ADELAIDE'S COCOONS

Steps:

• Preheat oven to 350 degrees.
• Cream butter and 1/4 cup of confectioner's sugar.
• Add vanilla, almond extract, and water.
• Blend in flour.
• Add chopped pecans.
• Form into small finger rolls by rolling in flour.
• Bake in 350 degree oven for 20 minutes. These will not brown like a typical cookie.
• While hot, roll in remaining confectioner's sugar.

CAJUN PECAN COCOONS

Steps:

• 1. Preheat oven to 325F.
• 2. Mix all ingredients in bowl and chill for two hours.
• 3. Shape into small balls, by rolling between palms and bake on an ungreased baking sheet for 20 minutes. They will not brown.
• 4. In another bowl add about a cup of confectioners sugar. When slightly cooled, roll each cookie in sugar until well coated.

GRANDMA KRAUSE'S COCONUT COOKIES

Steps:

• In a large bowl, beat shortening and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture. Stir in oats and coconut., Divide dough into 4 portions. On a lightly floured surface, shape each into a 6-in.-long log. Wrap in waxed paper; freeze 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices, reshaping as needed. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 5 minutes. Remove to wire racks to cool., Freeze option: Place wrapped logs in a freezer container; return to freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Prepare and bake as directed.

COCOONS

Steps:

• Preheat oven to 275.
• Cream the butter and sugar until smooth.
• Add vanilla, combine.
• Add the flour, combine.
• Mix in the pecans.
• Scoop out 1 tablespoon of dough, I use a cookie/ice cream scoop, shape into into a cocoon- about 2" by 1/2".
• Place the cookies on cookies sheet, you can put them fairly close together as they do not rise or spread very much.I always use parchment paper on my cookies sheets.
• Bake about 45 minutes, you don't really want them to be brown.
• While the cookies are baking, prepare the powdered sugar. Place some in a large bowl or container, then as you take the cookies out of the oven, layer them with powdered sugar in the bowl I just leave them in the powdered sugar until they cool.
• Dig them out and tap the sugar off- this is messy but fun- I like a thick layer of sugar on mine and sifting the sugar over the cookies doesn't get them like I want.
• The ones you don't eat right away keep well in an airtight container.