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1/2 cup pecan pieces, toasted |
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1/2 cup sugar |
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8 tablespoons (1 stick) unsalted butter, softened |
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1 teaspoon pure vanilla extract |
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1 teaspoon grated fresh orange peel |
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1 large egg yolk, at room temperature |
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11/4 cups all-purpose flour |
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3/4 teaspoon baking powder |
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1/4 teaspoon salt |
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In a blender or food processor, pulse the pecans with the sugar until the nuts are finely ground. Using an electric mixer at medium speed, cream together butter and pecan-sugar mixture in a large bowl until fluffy. Add vanilla, orange peel and egg yolk and beat on low speed until combined, scraping bowl. |
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In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the butter mixture and beat on low speed until combined, scraping bowl. Gather the dough into a ball, flatten it into a disc and wrap in plastic wrap. Refrigerate for 1 hour, or until firm. Preheat the oven to 325 degrees. |
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On a lightly floured surface, roll the dough to 1/8-inch thickness. Cut out cookies with a 3-inch cookie cutter. Place on cookie sheet about 1 inch apart. Gather up scraps, reroll the dough and cut out cookies in same manner. Bake 8 to 9 minutes, or until the edges begin to turn golden. Using a spatula, remove cookies to a wire rack and let cool. |
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| | Approximate values per cookie: 56 calories, 3 g fat, 13 mg cholesterol, 1 g protein, 6 g carbohydrates, 0 fiber, 23 mg sodium, 51 percent calories from fat. |
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recipe from: The Arizona Republic, 12/11/03
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