Cooper Boone Cooks Up 'Jingle Balls'

The PIX Kitchen is going country in honor of country singer, chef and star of Cowboy Kitchen Cooper Boone! He stopped by to show us how to make Jingle Balls (see the recipe after the jump).

You can catch Boone and composer Angela Kaset in "A Country Christmas" at Joe's Pub this Sunday, December 6.

After meeting last year in Nashville while collaborating on Boone's new album, Angela Kaset and Boone became fast friends. What better thing to do then do a Country Christmas show in New York City together? Boone has played twice this past year at Joe's Pub to sold out audiences.

For more information, visit www.joespub.com.

Cooper Boone's Jingle Balls

Cream together in a mixer:
1/4 cup of sugar
2 sticks of unsalted butter
2 teaspoons of vanilla
1.5 teaspoons of cinnamon

Mix in:
1 cup of toasted chopped pecans
2 Cups of flour

Method
1. Roll bite sized balls and place on a cookie sheet and bake @ 350 degrees for 20 minutes. Let FULLY cool.

2. After the Jingle balls have fully cooled, roll in powdered sugar then drizzle* chocolate over the tops of the cookies and sprinkle with more toasted pecans!

*toasted pecans: 400 degrees on a cookie sheet for 5 minutes and then let cool. DO NOT place warm pecans with mixture...it will melt the butter and no, you don't want that.

*1 cup of quality chocolate chips. Melt in microwave (30 seconds, then stir, then 30 more seconds). Place warm fully melted chocolate in a plastic zip lock baggy. Snip a VERY TINY end off one corner then DRIZZLE chocolate over the cookies. Sprinkle remaining toasted pecans (1/2 cup) over chocolate drizzle.