Easy nut thins finish out the season.
Here's a last-minute cookie recipe. Chances are, if you've been doing any holiday baking, you already have the ingredients.
Today I share with you an old recipe from my mom's collection: Easy Nut Thins. These little gems are two-bite wonders that melt in your mouth. Thanks to the pecan half resting atop each cookie, there's plenty of nutty goodness. But, most importantly, they make a bunch and are super-easy.
Happy New Year!
Easy Nut Thins
Start to finish: 15 minutes prep; 8 minutes baking time
Yield: 5 to 6 dozen nut thins
1 cup butter, softened
1 cup sugar
2 eggs, well beaten
11/2 cups all-purpose flour
1/2 teaspoon salt
1 cup chopped pecans
1 teaspoon vanilla extract
5 to 6 dozen pecan halves, optional topping
Line two cookie sheets with parchment paper. Set aside.
Combine butter and sugar, creaming together on medium-high speed of an electric mixer until light and fluffy. Add eggs, beating well. Add flour and salt and mix until smooth. Stir in chopped pecans and vanilla, mixing well.
Drop dough by teaspoonfuls about 2 inches apart on parchment-lined cookie sheets. Place a pecan half in center of each cookie, if desired.
Bake at 375 degrees for about 8 minutes or until lightly browned. Remove to a wire rack to cool completely. Store in a metal tin or glass container. (Plastic makes the cookies loose their crunch.)
Approximate values per cookie (with pecan halves): 51 calories, 3 g fat (2 g saturated), 12 mg cholesterol, 0.5 g protein, 5 g carbohydrates, 0.1 g dietary fiber, 41 mg sodium.
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|Publication:||Telegram & Gazette (Worcester, MA)|
|Date:||Jan 4, 2015|
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