Pecan Crisps Recipe
Yield: 66 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Pecan halves,
2 1/2 cup: Flour, all-purpose
1 cup: Butter or margarine,
3/4 cup: Brown sugar, light,packed
1 tsp: Vanilla extract,
1/2 tsp: Baking powder,
Directions:
1. Finely chop 1/2 cup pecans; reserve remaining pecan halves for
garnish. Into large bowl, measure chopped pecans and remaining
ingredients. Knead until mixture holds together.
2. Preheat oven to 350F. Between 2 sheets of waxed paper, roll half
of dough 1/4" thick. With 2" flower-shaped cookie cutter, cut dough
into rounds. With pancake turner, place rounds, 1" apart, ungreased
cookie sheet; press a reserved pecan half into each.
3. Bake cookies 10 minutes or until lightly browned. Cool cookies
slightly on cookie sheet; carefully remove to wire rack to cool
completely. Repeat with remaining dough, trimmings, and pecans. Store
cookies in tightly covered containers.
Source from luhu.jp
garnish. Into large bowl, measure chopped pecans and remaining
ingredients. Knead until mixture holds together.
2. Preheat oven to 350F. Between 2 sheets of waxed paper, roll half
of dough 1/4" thick. With 2" flower-shaped cookie cutter, cut dough
into rounds. With pancake turner, place rounds, 1" apart, ungreased
cookie sheet; press a reserved pecan half into each.
3. Bake cookies 10 minutes or until lightly browned. Cool cookies
slightly on cookie sheet; carefully remove to wire rack to cool
completely. Repeat with remaining dough, trimmings, and pecans. Store
cookies in tightly covered containers.
Source from luhu.jp
Tags
Cookies