Ingredients Jump to Instructions ↓

  1. 1/2 cup granujlated sugar

  2. 3/4 cup packed dark brown sugar

  3. 1/2 cup butter

  4. 1 large egg

  5. 2 teaspoons vanilla extract

  6. 1 1/2 cups all-purpose flour

  7. 1 teaspoon baking powder

  8. 1/2 teaspoon nutmeg

  9. 1/4 teaspoon salt

  10. 3/4 cup finely ground pecans

  11. 2 tablespoon decorative sugar crystals

  12. 64 pecan halves for garnish

Instructions Jump to Ingredients ↑

  1. In large bowl, cream together sugar, brown sugar and butter. Stir in egg and vanilla. In medium bow, sift flour, baking powder, nutmeg and salt. Stir dry ingredients into sugar mixture, blending. Add ground pecans. On flat surface, spread out a piece of wax paper. Shape cookie dough into a long tube, about 2 inches thick. Place on wax paper. Roll up paper to cover dough completely, twisting ends to seal. Freeze at least 2 hours, or up to 24 hours. (Dough may be wrapped tightly in plastic wrap and frozen for up to 1 month.) When ready to cook, preheat oven to 350 °F (175°C). Coat 2 sheet pans with baking spray. Slice dough into thin slices; place on prepared sheet pans, spacing cookies about 2 inches apart. Sprinkle cookies with sugar crystals; press a pecan half into top of each. Bake in preheated oven 15 to 16 minutes, until browned on bottom. Transfer cookies to racks to cool completely.


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