| 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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