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    Sugared Pecan Cookies Sugared Pecan Cookies

    2 1/4 to 2 1/2 cups all-purpose flour
    1/4 cup sugar
    1 envelope FLEISCHMANN'S RapidRise Yeast
    1 1/2 teaspoons salt
    1/4 cup water
    1/4 cup half-and-half cream
    3/4 cup butter or margarine
    2 egg yolks
    1/2 teaspoon vanilla extract
    1/2 teaspoon almond extract
    1/2 cup finely chopped pecans
    2 egg whites, lightly beaten with 1 tablespoon water
    Sugar-Nut Coating (recipe follows)

    In a large bowl, combine 3 / 4 cup flour, sugar, undissolved yeast, and salt. Heat water, half-and-half, and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg yolks, vanilla, almond extract, and 1/2 cup flour; beat 2 minutes at high speed. Stir in pecans and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

    Divide dough in half; divide each half to 24 equal pieces. Roll into 1-inch round balls. Dip each ball into egg white mixture; roll in Sugar-Nut Coating. Place on greased baking sheets.

    Bake at 375°F for 12 to 15 minutes or until done. Remove from sheets; cool on wire rack.

    Sugar-Nut Coating: In a small bowl, combine 3/4 cup sugar, 3/4 cup ground pecans and 2 teaspoons instant coffee. Stir to blend.

    Makes 48 cookies

    Nutritional Info Per Cookie: Calories 90, Total fat 5 g, Saturated fat 2.5 g, Cholesterol 15 mg, Sodium 95 mg, Carbohydrates 9 g, Dietary fiber 0 g, Sugars 4 g, Protein 1 g

    This recipe created by Fleischmann's Yeast.

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