You may also like
Categories:Viewed: 3 - Published at: 9 years ago
Ingredients
- 34 cup pecans
- 1 pinch cinnamon
- 1 cup salted butter (softened and cut into pieces)
- 1 teaspoon vanilla
- 1 teaspoon coconut extract
- 34 cup powdered sugar
- 2 cups all-purpose flour
- 23 cup mini chocolate chip
Method
- In a food processor, process pecans, cinnamon and powdered sugar until fine crumbs form.
- Add in butter pieces then vanilla and coconut extracts.
- Scrape the bowl at least once to blend well.
- Add flour using the pulse action on food processor until everything sticks together.
- Fold in the chocolate chips.
- NOTE: (If you do not have a food processor, buy fine chopped pecan pieces and use a pastry blender).
- Refrigerate for 2 hours wrapped in plastic.
- Remove from frig and roll into 1/2 inch balls.
- Place cookies on a cookie sheet and bake at 375F for 12-15 minutes.
- Cool for 5 minutes and roll cookies in a pie plate filled with powdered sugar.
- Finish by cooling on a rack.
- Hint: Cookies will not expand much in the oven.
- So, really load up that cookie sheet.
- Enjoy!
