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Rudolph's Red Nose Cookies
Submitted by: Lilykyte2056679
The dough for these rich, almond-flavored butter cookies is formed into balls, dipped in egg white, rolled in pecans, and baked, then topped with a candied cherry.
Ingredients
- 1 cup butter, softened
- 3/4 cup sugar
- 2 large eggs, separated
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/4 teaspoons ground cinnamon
- 1 1/2 cups finely chopped pecans
- 18 candied cherries
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Method
Beat butter at medium speed of an electric mixer until creamy. Gradually add sugar, beating well. Add egg yolks and almond extract, then beat until blended. Combine flour, salt and cinnamon. Add flour mixture to butter mixture, blending at low speed. Cover and chill dough 1 hour. Shape dough into 1-inch balls. Lightly beat egg whites. Dip each ball in egg white and roll in pecans. Place 2 inches apart on ungreased cookie sheets. Press thumb, or rounded end of a chopstick, into each cookie to make an indentation large enough to hold a candied cherry when added later. Bake at 350 degrees about 15 minutes. Cool 1 minute on cookie sheets then remove to wire racks. Press centers again with thumb while cookies are still warm, and fill center of each cookie with a cherry.
Notes: If candies cherries aren't available, fill cookies with red currant jelly.
Number of Servings: 3 1/2 dozen cookies
Submitted by: Lilykyte2056679 ( See all of Lilykyte2056679 Recipes )
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