A tender brown sugar and pecan cookie widely known in South Louisiana as cocoons and very popular around the holidays. Pictured here with Pecan Crispies and Sugar and Spice Cookies.
Brown Sugar Cocoons
I'm sure you'll recognize these cookies as they are a holiday favorite, for sure!
These wonderful cookies are known by many names, mostly depending on how they are shaped. Some of the more familiar ones being fingers, ladyfingers, crescents, sand tarts, sand dabs, Mexican wedding cookies, Russian teacakes, Chinese tea cookies, butterfingers, petticoat tails, pecan dreams, snowballs, moon cookies, sandies and Italian wedding cookies, they are well-loved. I'm sure there are many other names they are known by around the world!
In South Louisiana, you might see them called cocoons.
One day I was browsing through one of my old cookbooks, Pots, Pans and Pioneers, Book III, a Telephone Pioneers of America, Louisiana Council, published in 1983 and saw this recipe. They included the familiar list of ingredients, except while still being rolled in powdered sugar, they were made using brown sugar instead!
Who'da thunk?!
So of course, I had to give them a try you know.
This is a good place to insert a quick reminder... that this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years. Your notes to me are uplifting and encouraging, however, if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!Here's how to make these Brown Sugar Cocoons.
Cream together the butter and brown sugar.
Add vanilla.
Add to the creamed mixture and combine.
Unable to view the printable below on your device? Tap/click here.
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