“Lucy’s Regatta Cookies” named as such at the Pathfinder Camporee Fundraiser that took place during the 2013 Regatta in St. John’s, Newfoundland. These cookies are commonly referred to by various different names (i.e. Mexican Wedding Cookies, Russian Tea Cakes, or Pecan Balls to name a few).
1 cup butter (Lucy uses non-dairy)
1/4 cup granulated sugar (Lucy uses organic cane sugar)
2 teaspoons vanilla extract
2 cups all-purpose or whole wheat flour
1 cup chopped raw pecans (or other nuts)
2 cups confectioners sugar
Preheat oven 325F. Place parchment paper on cookie sheets.
Cream the butter, granulated sugar, and vanilla extract until light and fluffy (use electric mixer or by hand).
Add flour and mix until combined. Then add chopped nuts and mix together (use hands to mix well. If the mixture is too creamy and moist, add a bit more flour to make it more doughy and formable).
Roll dough into small balls or flatten out into oval or circular shapes (use a tablespoon or something comparable to measure the dough into equal portions).
Place the cookie dough 1 inch apart on the parchment paper/cookie sheet. Bake until golden (we like it a little darker) for 30 minutes (may take longer depending on oven). The cookie should be crisp when done (not doughy in the center).
Let cookies cool for 15-20 minutes. Then roll, toss, or dip cookies in confectioners sugar (we use a large zip-lock bag to toss cookies in).
Yields: 1.5-3 dozen depending upon cookie size
Dip cookies in melted carob or dipping chocolate. We dip one edge in dipping chocolate using a fondu set (it works better than a pan on the stove because it won’t burn the chocolate).