| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

1 1/2 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup butter

1 cup granulated sugar

1 teaspoon vanilla extract

4 large egg yolks, unbeaten

1 cup finely ground pecans

2 tablespoons ground cinnamon

1. Combine flour, baking powder and salt in bowl, mixing well. Set aside.
2. In mixing bowl, using electric mixer, cream butter and sugar, mixing well. Add egg yolks one at a time, mixing well after each addition. Stir in flour mixture. Chill dough for 3 to 4 hours.
3. Roll dough into 1-inch balls. Combine pecans and cinnamon and roll in balls in mixture. Place on a lightly greased or non-stick baking sheet about 2-inches apart. Press down with the bottom of a glass dipped in sugar.
4. Bake in 375*F (190*C) oven for 8 to 10 minutes. Transfer to wire racks to cool. Store in airtight container.

Makes about 2 1/2 dozen.