Preheat oven to 350. Line two baking sheets with parchment paper.
Place the pecans in a food processor along with 2 TBS of sugar and process
until very fine, almost like flour. Transfer the mixture to a medium size
bowl, stir in the flour and salt and set aside.
Cream the butter and =AB cup of the sugar in a large bowl until pale yellow
and light. Add the vanilla and the coffee and mix well. Then gradually add
the flour mixture, stirring just until it is combined. Do not overmix, or
the batter will become oily and too soft.
Place the remaining =AB c sugar in a plate or shallow bowl. Using your
hands, quickly form the dough into pieces the size of a small walnut, and
roll them in the sugar. Lace them =AB inch apart on the prepared baking
sheets, and bake in the center of the oven until they are golden and puffed
12-to 15 minutes. Transfer the cookies to wire racks to cool. They will
keep in an airtight container for at least 1 week.
Makes 50 Cookies
Farm House Cookbook Posted to MM-Recipes Digest V4 #208 by PMCiesla@aol.com
on Aug 9, 1997
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