This is another recipe of my great grandmother's that made its way from a Greek holiday cookie to a Sicilian anytime cookie. The spelling and pronunciation of these remained a wonderful mystery throughout my childhood. In fact, for years as a kid, I assumed these must be spelled "could-a-be-eddie." We usually make them at Christmastime, but they're too easy and delicious to eat only once a year. Rich butter cookies with pecans: mmmmmmmm. This time around, I made a Valentine's Day batch.
Here's a secret: I actually have this recipe memorized. (It's that easy, and, well, I've made it more times than I can count.) There are a lot of cookies that are similar in texture and ingredient profile, e..g, Russian Tea Cakes and Mexican Wedding Cakes, but for me, this recipe is special because it's also infused with a lot of happy memories.
For Valentine's Day, here's the inimitable Frank Sinatra singing "My Funny Valentine."
Ingredients:
--1/2 lb. unsalted butter
--1/2 c. confectioner's sugar
--1 tsp. lemon extract
--1 tsp. vanilla extract
--2 c. flour
--1/2 c. finely chopped pecans
[icing recipe to follow]
Preheat oven to 350 degrees F.
In a large bowl, cream butter and confectioner's sugar. Add lemon and vanilla extracts, then blend in flour. With a wooden spoon, fold in pecans. Roll into 1" ball and place on a parchment-lined baking sheet. Flatten balls with the palm of your hand, and bake for 7-9 minutes, or *just* until the edges begin to look slightly colored. If they're golden on top, they're overcooked! Allow to cool.
Icing:
--1 tbsp. unsalted butter
--3 tbsp. whole milk
--2 tsp. vanilla extract
--1/2 to 1 c. confectioner's sugar
--sugar sprinkles (optional)
In a small bowl, melt butter, and whisk in milk and vanilla. Add confectioner's sugar, whisking well, until icing is desired consistency (add more confectioner's sugar for a thicker icing). Spread over cooled cookies. If so desired, top with sugar sprinkles in the color of your choice (as you can see, I used red). Eat 'em up!
