Pecans aren’t just for pies.
BY RENÉE STEWARTHESTER PHOTO BY SARAH DOVOLOS
TRADITIONAL BAKED GOODS find themselves popping out of ovens in little bands of sweetness throughout the year, but December is arguably go-time for holiday baking. While home bakers hold dear their tried-and-true recipes, a new cookie is always welcome at holiday gatherings. During this season, Sue Kakuk, owner of Kakookies (see page 8 for details on her business), prepares two or three holiday cookie varieties with the rest of her lineup filled with other traditional treats, including almond tarts, stollen, lefse and more. Not only can Kakuk bake, she knows her way around the rest of the kitchen, too. She’s participated in a host of cooking contests, including the Pillsbury Bake Off (twice!), Newman’s Own/Good Housekeeping, Post
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Selects Brunch Recipe, Cooking Light and more. Lucky for us, Kakuk shares one of her holiday-time favorites—pecan pie cookies. “I love pecan pie, but some of my family members don’t like the consistency of the pie,” she says. “By creating the same flavors in a cookie format, [it] keeps us all happy and satisfied with smaller portions and healthier ingredients.”a She recommends buying from local producers when possible. “I like St. Croix (Lakeland) brand vanilla extract, and be sure to use pure maple syrup, not pancake syrup made with high fructose corn syrup,” she says.
The complete recipe is found at plymouthmag.com For more variations of this recipe, visit kakookies.com