about 32 pecan halves
2/3 C plus 2 T powdered sugar
1 1/4 C flour
1/2 t salt
1/4 t baking powder
1 stick unsalted butter, softened
1/2 t vanilla
1 large egg, separated
Pre-heat oven to 325 degrees. Pulse toasted pecans with 2 tablespoons powdered sugar in food processor until finely ground. Whisk together flour, salt and baking powder in a bowl. Beat together remaining sugar and vanilla in a bowl with an electric mixer at high speed until pale and fluffy; about 3 minutes. Add egg yolk and beat well. Add flour and pecan mixture and mix at low speed until just combined; 30 seconds to 1 minute. Dough will be crumbly, but will hold together when squeezed. Halve dough and roll out one half between two sheets of wax paper until 1/4 inch thick. Cut out as many rounds as possible with 2 inch round cookie cutter and arrange about 2 inches apart on large, buttered baking sheets. Continue until all dough is used. Beat egg white until frothy, then brush tops of rounds lightly with egg white. Put a pecan half on top of each round, then brush pecan lightly with egg white. Bake cookies in the middle of the oven until tops are pale golden; 15-20 minutes. Cool cookies on sheet then transfer to racks to cool completely.
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