Crispy, pecan and cinnamon-coated cookies.
Yule Krisps
- 1 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large egg yolks, unbeaten
- 1 cup finely ground pecans
- 2 tablespoons ground cinnamon
- Combine flour, baking powder and salt
in bowl, mixing well. Set aside.
- In mixing bowl, using electric mixer,
cream butter and sugar, mixing well. Add egg yolks one at a time,
mixing well after each addition. Stir in flour mixture. Chill
dough for 3 to 4 hours.
- Roll dough into 1-inch balls.
- Combine pecans and cinnamon and roll in
balls in mixture.
- Place on a lightly greased or non-stick
baking sheet about 2-inches apart.
- Press down with the bottom of a glass
dipped in sugar.
- Bake in 375°F (190°C)
oven for 8 to 10 minutes. Transfer to wire racks to cool. Store
in airtight container.
Makes about 2 1/2 dozen.
loading
|
