Buttery pecan drops

Yield: 50 Servings

Measure Ingredient
2 cups Pecan halves
1 cup Plus 2 tb sugar
1¼ cup Flour
¼ teaspoon Salt
1 cup (2 sticks) unsalted butter; at room temp
1 teaspoon Vanilla
1 tablespoon Strong brewed coffee or brandy

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@...

on Aug 9, 1997

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