This recipe comes from the “ULTIMATE MINNESOTA COOKIE BOOK” by Lee Svitak Dean and Rick Nelson. It is a compilation of recipes from the Star Tribune’s Holiday Cookie Contest. These are easy and tasty,
FRENCH-SWISS BUTTER COOKIES
FRENCH-SWISS BUTTER COOKIES
Ingredients
1 cup unsalted butter , room temperature
1 cup sugar
1 egg, separated
2 1/2 teaspoons ground cinnamon
2 cups flour, plus some for pressing dough
Finely chopped pecans
Instructions
In a bowl of an electric mixer, beat butter until creamy. Gradually add sugar and beat until light and fluffy.Add egg yolk and mix until combined. Reduce speed and add cinnamon and flour. Cover the bowl and refrigerate for 1 hour.
Preheat oven to 350* and line baking sheet with parchment paper. In a small bowl beat egg white.Roll dough into 1 inch balls. Place on cookie sheet 2 inches apart. Press dough down until about 1/4 inch thick.
Dab a little of the egg white in the middle of the dough and place a few pecans on the egg white.
Bake the coolies 10 -12 minutes. Cool for 2 minutes before removing them to a cooling rack.
Servings
About 5 dozen.
Prep Time
15 minutes
Cooking Time
10-12 minutes