HOLIDAY COIN COOKIES WITH PECANS
Source of Recipe
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In bowl, whisk together 2 cups all purpose flour, and 1/2 tsp salt. In 2nd bowl, beat 1 1/2 sticks butter until creamy, 1 min. Beat in 3/4 cup sugar until fluffy, 2 min. Beat in 2 egg yolks, and 1 tsp vanilla. Stir in flour
mixture until dough comes together. Divide into quarters. Roll each quarter of dough into 6 inch log, 1 inch thick. On cutting board, spread 1/2 cup pecans, finely chopped, in rectangle 7X5 inches. Roll 2 of the logs in pecans to
evenly coat edge. Wrap each log in plastic wrap refrigerate. Repeat with 3 tbs. red decorators sugar and remaining 2 dough logs. Refrigerate 2 hours. Heat
oven to 350 degrees. Unwrap logs. Cut each in 16 slices, about 1/4 inch thick. Transfer to ungreased baking sheet. Bake cookies for 14 min. or until golden around
edges. Remove cookies from sheet, let cool. Store in airtight container for up to 2 weeks.*
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