Makes 2 dozen cookies.
Our Da Lat Spice blend is inspired by the romantic Vietnamese city of the same name.
The blend was created for savory dishes but it works well in sweet ones, too.
Here’s our Vietnamese “take” on the familiar Mexican wedding cakes or Russian tea cakes — the chocolate, coffee, ginger, and pepper of our Da Lat Spice blend adds an exotic touch to these buttery cookies.
2 cups all purpose flour
1/2 cup powdered sugar
1 cup toasted pecans, finely chopped
1 stick each salted and unsalted butter, at room temperature.
1 teaspoon vanilla extract
1/4 teaspoon orange extract, optional
1 tablespoon De Lat Spice blend
1 cup powdered sugar mixed with 2 tablespoons of Da Lat Spice blend, for rolling
Preheat the oven to 350 degrees. Line 2 cookie sheets with baking parchment. Set aside.
Beat the butter, 1/2 cup powdered sugar, and Da Lat Spice together until light and fluffy, about 5 minutes. Add the vanilla and orange extracts, blend briefly. Add the nuts and flour, blend until a dough starts to come together. Use your hands or a spatula to “clump” the dough into a ball. Chill the dough for 30 minutes.
Pinch off a bit of dough (about 1.5 tablespoons) and roll it into a ball. Set it on the cookie sheet and repeat with the remaining dough. Chill the balls for at least 30 minutes, then bake for 8-10 minutes until the cookies’ bottoms are lightly golden. Let the cookies cool on the baking sheets for 10 minutes.
While the cookies are still warm, gently roll them in the powdered sugar and Da Lat Spice mixture. Roll them in the sugar-spice mixture again after they are completely cool.