- 1/2 cup butter
- 1 cup sugar
- 2 eggs, separated
- 1 T. milk
- 1/2 tsp. vanilla
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1-1/2 cups flour
- cinnamon sugar mixture for tops of cookies
- Pecan halves, almonds or walnut pieces for tops of cookies
Beat the butter, sugar and egg yolks together. Add the milk and vanilla and mix well. In a separate bowl, mix the flour, baking powder and salt together. Add the dry mixture to the butter mixture. Mix thoroughly to form a cookie dough. Wrap the dough in waxed paper and refrigerate for 6 to 8 hours or overnight. On a floured surface, roll a portion of the dough to about 1/8" thick or less. Cut with a round or scalloped cookie cutter (about 2" to 3" in diameter). Place the cut-outs on ungreased cookie sheets. Beat the egg whites lightly with a fork. Gently brush a small amount of the lightly beaten egg white onto the centers of the unbaked cookies. Lightly sprinkle the cinnamon-sugar mixture over the egg white. Place a nut in the center of each unbaked cookie and press it lightly in place. Bake in a preheated oven at 350º for about 7 to 8 minutes. Remove from the cookie sheets to a parchment paper or white paper towel covered counter-top. Cool completely before stacking and storing in an air-tight container.
|Rippled Biscuit Cutters - Set of 4|
These nesting stainless steel round, cutters come in 1-1/2", 2-1/8", 2-1/2", and 2-3/4" diameter sizes. The rippled edge style is great for cutting out perfect sand tarts.