Pecan Cutout Cookies
TOTAL TIME: Prep: 35 min. Bake: 10 min./batch + cooling
YIELD: about 4 dozen.
My husband's grandmother made these buttery cookies using a star cutter. I've never tasted a cookie quite like it, so nutty and flavorful. —Louise Reisler, Bonduel, Wisconsin
Ingredients
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2 cups pecan halves (8 ounces)
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1 cup sugar, divided
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2 cups all-purpose flour
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1 cup cold butter, cubed
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VANILLA SUGAR:
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2/3 cup sugar
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1/2 teaspoon vanilla extract
Directions
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1.
Preheat oven to 325°. Place pecans and 1/2 cup sugar in a food processor; process until pecans are finely ground. Transfer to a large bowl.
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2.
Stir flour and remaining sugar into pecan mixture; cut in butter until crumbly. Transfer mixture to a clean work surface; knead gently to form a smooth dough, about 2 minutes. (Mixture will be very crumbly at first, but will come together and form a dough as it's kneaded.) Divide dough in half.
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3.
On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. cookie cutter. Place 1 in. apart on ungreased baking sheets.
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4.
Bake 10-12 minutes or until edges begin to brown. Cool on pans 5 minutes. Meanwhile, in a shallow bowl, mix vanilla sugar ingredients until blended.
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5.
Dip warm cookies in vanilla sugar to coat; cool completely on wire racks. Store in airtight containers.
Nutrition Facts
1 cookie: 109 calories, 7g fat (3g saturated fat), 10mg cholesterol, 34mg sodium, 12g carbohydrate (7g sugars, 1g fiber), 1g protein.
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