Ingredients: |
1/2 cup roasted pecans, or walnuts
| 1 cup unsalted butter, softened 1/2 cup granulated sugar 2 teaspoons cinnamon (original recipe called for 2 teaspoons lemon juice or finely grated lemon zest) 1 teaspoon vanilla extract 2 cups all-purpose flour |
Instructions: Preheat oven to 325°F (160°C). Place pecans (or walnuts, if using) in food processor; process until finely ground. Add butter, sugar, cinnamon and vanilla; process until well blended. Add flour; process using on/off pulsing action until dough is well blended and begins to form a ball. Shape pieces of dough into 1-1/2-inch balls; roll in additional sugar. Place about 2 inches apart on ungreased baking sheets; flatten. Bake cookies 17-19 minutes*, or just until set and edges are lightly browned. Remove cookies from baking sheets to wire rack to cool. *Note: Cookies should be a very pale light golden color, so be careful not to overbake. |
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