| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies, Picture | 56 | Servings | |
INGREDIENTS
| 1 1/2 | c | Pecan pieces |
| 1/2 | c | Butter or margarine |
| 1/2 | c | Granulated sugar |
| 1/2 | c | Brown sugar; packed |
| 1/2 | ts | Baking soda |
| 1 | ts | Baking powder |
| 1 | Egg | |
| 1 | ts | Vanilla |
| 1 1/3 | c | All-purpose flour |
INSTRUCTIONS
1. SPREAD pecan pieces in a single layer in a shallow baking pan. Bake in a 350 oven for 5 to 10 minutes or till light golden brown, watching carefully and stirring once or twice. Let cool slightly. Place toasted nuts in a food processor bowl. Cover and process till a paste forms, stopping to scrape sides of bowl occasionally to make sure all of mixture is evenly blended (mixture will appear grainy). 2. ADD butter or margarine, granulated sugar, brown sugar, baking soda, and baking powder. Process just till combined. Add egg and vanilla; process just till combined Add flour; process with on/off turns just till flour is combined. Chill about 1 hour or till dough is easy to handle. 3. SHAPE into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Bake in a 375 degree oven for 7 to 9 minutes or till bottoms are lightly browned. Cool on wire racks. NOTES : Start these cookies in the food processor by whirling toasted pecans into nut butter; then mixing in the remaining ingredients. During baking, the dough balls flatten into moist, chewy cookies with crackly tops Recipe by: Better Homes Christmas Cookies 1997 Posted to recipelu-digest Volume 01 Number 541 by "Marie Smith" <craftee@sprynet.com> on Jan 17, 1998
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