These would make nice presents, too.
Finely grind toasted pecans and sugar in processor. Blend in flour, baking soda, and salt. Add butter; cut in using on/off turns until coarse meal forms. Add cream and vanilla. Process using on/off turns until moist clumps form. Gather dough into ball; flatten into disk. Place sheet of waxed paper on work surface. Sprinkle waxed paper lightly with flour. Place dough disk in center of waxed paper and top with second sheet. Roll out dough to 1/4- to 3/8-inch thickness. Using 2-inch fluted cookie cutter, cut out cookies. Transfer to large baking sheet. Gather scraps, reroll, and cut out additional cookies. Press 1 pecan half into center of each cookie. Refrigerate cookies 1 hour.
Preheat oven to 325F. Bake cookies until lightly browned, about 20 minutes. Cool on rack. (Can be made 2 days ahead. Store airtight at room temperature.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (29g) | ||
Recipe Makes: 18 | ||
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Calories: 144 | ||
Calories from Fat: 79 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.8g | 12 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 14.7mg | 5 % | |
Sodium 5.7mg | 0 % | |
Potassium 36.2mg | 1 % | |
Total Carbohydrate 14.8g | 4 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 14g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 144
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