Sugared Pecan Cookies
Makes 48 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.
Serving size: 1 cookie
Serving weight: 0.7 ounce
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