These are my favorite cookies. My mom pulled it from some newspaper a decade ago. I really don’t make it very often and I usually eat these cookies only at my parent’s house.
If you want to indulge someone with a special something, make these cookies for him.
If you are in diet mode and you allowing yourself a “cookie a day” I highly recommend avoiding making these cookies – because you can’t stop eating them.
Ingredients
500 gr. Of all-purpose flour
400 gr. Of butter (room temperature)
200 gr. Of powdered sugar
¼ teaspoon of vanilla powder
Coffee extract from 5 tablespoons of instant coffee dissolved in two tablespoons of boiling water
1 egg yolk
Pinch of salt
150 gr. Of chopped pecans
For the Coating:
1 egg white
1 tablespoon of milk
½ cup of Demerara sugar
Preparation
Put in the mixer the flour, the powdered sugar, the butter, the vanilla powder, the salt, the egg yolk and coffee extract and let the mixer mix everything with the dough Hook until dough is formed.
Add the chopped pecans and let the mixer work until they are evenly dispersed in the dough. In order for the cookies to be crisp, you should process the dough as little as you can.
Divide the dough into four equal parts and make 4 rolls of 2 cm\ 1 inch in diameter. Wrap them with saran wrap and put them in the freezer until they are hard (for about 4-5 hours and even for overnight). The dough should be really hard so it will be easy to continue working with it afterwards.
Once the dough has completely hardened, mix well the remaining egg white with the milk.
Preheat the oven to 160ºC\ 320ºF
Take the dough out of the freezer, remove the saran wrap and brush it with a mixture of egg white and milk.
Sprinkle the Demmera sugar on a dry, clean surface and roll the dough rolls in the sugar.
Slice the dough rolls into slices about 7 to 8 mm\ 0.3 inch thick and place them on a baking pan pre-lined with baking sheet paper, 1 1/2 inches apart.
Bake for about 12-15 minutes
Isn’t that easy? If you want to stay up to date with recipes coming out, sign up for my newsletter, follow Facebook and if you like the recipe, pin it on Pinterest!
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