Makes 48 cookies
1-1 / 2 cups all-purpose flour
2 tablespoons sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
1 / 2 teaspoon salt
1 / 4 cup water
1 / 4 cup evaporated milk
1 / 2 cup butter or margarine
1 egg yolk (reserve white for Egg Glaze)
1 1 / 2 cups chopped pecans
1 / 2 cup sugar
1 teaspoon ground cinnamon
Egg Glaze (recipe follows)
In a large bowl, combine 1 / 2 cup flour, 2 tablespoons sugar, undissolved yeast, and salt. Heat water, milk 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 yolk and 1 / 2 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 hours to 2 days.
Divide dough in half; returning half to refrigerator. Combine chopped pecans, 1 / 2 cup sugar, and cinnamon. Roll remaining dough to 10 x 10-inch square, using nut mixture instead of flour on surface. Sprinkle with nut mixture; fold ends over center. Repeat rolling, sprinkling, and folding procedure until half of the nut mixture is used, about twice more. Roll to 10 x 10-inch square, about 1 / 8-inch thickness. If dough is sticky, top with wax paper until rolling is completed. Place greased baking sheet over dough, greased side down. Fold ends of wax paper over back of baking sheet. Flip over; peel off wax paper. With a knife, gently trace a diamond pattern into the dough. Place a pecan half in the center of each diamond; brush top with Egg Glaze. Repeat with remaining dough and nut mixture.
Bake at 400°F for 12 minutes or until done. While hot, cut along traced lines. Remove from baking sheets; cool on wire rack.
Egg Glaze: In a bowl, combine 1 egg white and 1 tablespoon water. Stir until well blended.
Serving size : 1 / 48 of recipe
Calories : 70; Total fat : 4.5 g; Saturated fat : 1.5 g;
Cholesterol : 10 mg; Sodium : 45 mg; Carbohydrates : 6 g; Dietary fiber : 0 g; Protein : 1 g