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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 36 |
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When guests drop in unexpectedly, be ready with these cheerful citrus-flavored tidbits from Patricia Marsh of Phoenix, Arizona. Finely chopped walnuts can be substituted for pecans in the cookie coating. Ingredients:
1/2 cup butter, softened |
1/2 cup confectioners' sugar |
1 egg, separated |
1/4 cup pineapple preserves |
5 teaspoons grated orange peel |
1 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1-1/4 cups finely chopped pecans |
red and/or green candied cherries, halved |
Directions:
1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the egg yolk, preserves, orange peel and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
2. Roll dough into 1-in. balls. In a shallow bowl, beat egg white until foamy. Place pecans in another shallow bowl. Dip each ball into egg white, then into pecans.
3. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. While still warm, press a cherry half into the center of each cookie. Remove to wire racks to cool. Yield: 3 dozen.
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