| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cookies |
1 |
Servings |
INGREDIENTS
|
|
COOKIES |
| 1/2 |
c |
Brown sugar, firmly packed |
| 1 |
c |
Butter or margarine, |
|
|
Softened |
| 2 |
|
Eggs, separated |
| 2 |
c |
All purpose flour |
| 1/8 |
ts |
Salt |
| 1 1/2 |
c |
Finely chopped pecans |
|
|
FROSTING |
| 2 |
c |
Confectioners sugar |
| 1/8 |
ts |
Salt |
| 3 |
tb |
Butter or margarine, |
|
|
Softened |
| 1/2 |
ts |
Vanilla |
|
|
Food color |
| 1 |
tb |
Milk, or more |
INSTRUCTIONS
Heat oven to 325 F. Lightly grease cookie sheets. In large bowl, beat
brown sugar and 1 cup margarine until light and fluffy. Add egg
yolks; blend well. Lightly spoon flour into measuring cup; level off.
Add flour and 1/8 ts salt; mix well. In small bowl, slightly beat egg
whites. Shape dough into 3/4-inch balls. Dip in egg whites; roll in
pecans. Place 2 inches apart on greased cookie sheets. With thumb,
make imprint in center of each cookie. Bake at 325 F for 12-15
minutes or until edges are light golden brown. Cool 1 minute, remove
from cookie sheets. In small bowl, combine all frosting ingredients,
adding enough milk for desired spooning consistency,blend until
smooth. Spoon or pipe frosting into center of each cookie.
TIP: To make chocolate frosting, omit food color and add 2 tbsp
unsweetened cocoa.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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