Pecan Refrigerator
Slices
- 1/2 cup granujlated sugar
3/4 cup packed dark brown sugar
1/2 cup butter
1 large egg
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup finely ground pecans
2 tablespoon decorative sugar crystals
64 pecan halves for garnish (optional)
- In large bowl, cream together
sugar, brown sugar and butter. Stir in egg and vanilla. In medium
bow, sift flour, baking powder, nutmeg and salt. Stir dry ingredients
into sugar mixture, blending. Add ground pecans.
- On flat surface, spread
out a piece of wax paper. Shape cookie dough into a long tube,
about 2 inches thick. Place on wax paper. Roll up paper to cover
dough completely, twisting ends to seal. Freeze at least 2 hours,
or up to 24 hours. (Dough may be wrapped tightly in plastic wrap
and frozen for up to 1 month.)
- When ready to cook, preheat
oven to 350°F. Coat 2 sheet pans with baking spray. Slice
dough into thin slices; place on prepared sheet pans, spacing
cookies about 2 inches apart. Sprinkle cookies with sugar crystals;
press a pecan half into top of each. Bake in preheated oven 15
to 16 minutes, until browned on bottom. Transfer cookies to racks
to cool completely.
Makes 64 cookies.
**Note: If cooking less
than the entire roll of dough, re-roll unused dough and store
in refrigerator or freezer for later use.
Nutritional Information,
Per Cookie: 52 calories; 7 g carbohydrate; 2.5 g fat, 1 g saturated
fat
Recipe provided courtesy of The Sugar Association,
Inc.
