YIELD
66 servingsPREP
20 minCOOK
10 minREADY
30 minIngredients
Directions
- Finely chop ½ cup pecans; reserve remaining pecan halves Into large bowl, measure chopped pecans and remaining ingredients. Knead until mixture holds together.
- Preheat oven to 350℉ (180℃). Between 2 sheets of waxed paper, roll half of dough ¼ inch thick. With 2” flower-shaped cookie cutter, cut dough into rounds. Place rounds, 1” apart, ungreased cookie sheet; press a reserved pecan half into each.
- Bake cookies 10 minutes or until lightly browned. Cool cookies slightly on cookie sheet; carefully remove to wire rack to cool completely. Repeat with remaining dough, trimmings, and pecans. Store cookies in tightly covered containers.
Comments