“Spiced Citron Pecan Nuggets”

Here’s the deal…just because the holidays are over doesn’t mean great food vanishes And if you’re like me I am so looking forward to football playoffs. While during the week we can watch what we’re eating but football means friends and family and fun food. Furthermore, your football spread usually has both savory and sweet treats. So why not add Spiced Citron Pecan Nuggets to your next football watching party. Pop these little cookie nubs in your mouth as the mood hits for a bit of fun and new year whimsy.

Spiced Citron Pecan Nuggets

Consequently, I actually like these cookies the next day as a result they taste better with age. Kids love these spicy nuggets as they’re perfect for little hands. But adults, y’all watch out because each bite tastes better than the next. Filled with pecans, candied citron, currants, cinnamon and cloves is a surprise combination.

Spiced Citron Pecan Nuggets

Super easy to make and invite the kids to help. This recipe uses butter-flavor Crisco based on an old cookie recipe. I had extra ingredients left from all my cookie baking this holiday season. If you’re unable to find citron, use candied cherries or other dried fruit. I like baking with currants as I’m not a big fan of raisins. Mix all ingredients and form small balls then place on cookie sheets to bake.

Spiced Citron Pecan Nuggets

Make some delicious vittles for your next football watch party and don’t forget to include these little cookie nuggets. Enjoy and “GO BEARS!”

Spiced Citron Pecan Nuggets

Spiced Citron Pecan Nuggets

3/4 cup Crisco butter-flavor shortening

1/2 cup granulated sugar

1/2 cup dark brown sugar

1 large egg

1/4 cup sour cream

1/2 cup Zante currants

1/2 cup chopped pecans

1 – 4 oz. container Candied Citron

1 1/2 cups unbleached all-purpose flour

1 t. baking powder

1/4 t. baking soda

1/2 t. kosher salt

1/2 t. ground cinnamon

1/2 t. ground cloves

Heat oven to 375 degrees. Grease cookie sheets or line with parchment paper and set aside.

Combine shortening, sugars, egg, sour cream, currants, pecans, and citron in a large bowl.

In a small bowl, combine flour, baking powder, baking soda, salt, cinnamon, and cloves. Gradually add flour mixture to shortening mixture and mix thoroughly. For a firmer cookie dough if too soft, chill 30 minutes.

Drop or roll dough into 2 teaspoon-size balls and place on prepared cookie sheets.

Bake 9 to 10 minutes or until edges are lightly brown. Place on wire racks to cool completely and store in air tight container up to one week.

Makes about 4 dozen cookie nuggets.