| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Nut-cky, Fridge-cky |
30 |
Servings |
INGREDIENTS
| 3/4 |
c |
Pecans |
| 1/2 |
c |
Flour |
| 1/3 |
c |
Superfine sugar |
| 8 |
tb |
Softened sweet butter |
| 1 |
|
Egg yolk |
| 1 |
pn |
Salt |
| 32 |
|
Pecan halves |
INSTRUCTIONS
Preheat the oven to 375 degrees. Butter 2 cookie sheets and set aside.
Roast 3/4 cup of pecans in oven for 10 minutes or until they emit a good
aroma. Remove from oven and cool to room temperature. When cooled, chop
pecans with sugar in a food processor until finely ground. Add flour,
butter, egg yolk and salt. If dough is too soft, add up to 1/4 cup more
flour; otherwise work dough with your hands.
Gather dough into a 1 1/2 inch round sausage, wrap in waxed paper and rest
in fridge for 2 hours or overnight. Cut into 1/4inch rounds and set on
baking sheet. Press a pecan half in center. Don't place cookies too closely
together or they will run into each other as they spread during baking.
Bake for 15 to 17 minutes or until the cookies' edges are golden brown.
When they are baked they will give off a wonderful aroma. Remove baking
sheets from oven and let cookies cool on sheets for 3 minutes. Then, remove
them to a cookie rack to cool them further. Be careful when you handle
these as they are very fragile.
Yield: 2 1/2 dozen
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6636 Posted to MC-Recipe
Digest V1 #748 by 4paws@netrax.net (Shermeyer-Gail) on Aug 19, 1997
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