Rosie Daykin's Butter Pecan Cookies

1 � cups pecans

1 cup butter

2/3 cup sugar, plus reserve for sprinkling

2 tsp vanilla

� tsp salt

2 cups all purpose flour

  • Preheat oven to 350�F. Toast pecans, and let cool.
  • Cream the butter and sugar until light and fluffy. Add the vanilla, salt and flour. Beat until dough just comes together.
  • Fold in pecans.
  • Separate dough into equal pieces, about the size of ping pong balls.
  • Roll into balls, and roll in sugar. Flatten with the bottom of a glass.
  • Bake for about 15 minutes until golden brown.

Rosie Daykin's Candy Cane Bark

� lb good quality bittersweet chocolate

� lb good quality white chocolat

1 box candy canes

  • On the stove, melt dark chocolate in a double burner and divide between two cookie sheets, spreading thinly.
  • Melt white chocolate and divide, pouring over dark chocolate.
  • Crush candy canes in food processor. Sprinkle evenly across both pans.
  • Chill in freezer until firm. Remove from freezer and smash cookie trays on counter to break into uneven sized pieces.
  • Bark can be stored in a container in the fridge for up to a month.

For more information visit Rosie's website

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