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

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 courtesy of Back of the Box Recipes. Home Page

This recipe created by Fleischmann's Yeast.