Recipe by Katzen
I always thought the origin of these cookies was Germany, and my paternal Grandmother set me straight when I asked for the recipe today - it came from Aunt Katie (who isn't really my Aunt, she's my godmother). In any case, here are my most favourite cookies that Grandma makes - I'll have to post the rest of the authentic German recipes she gave me years ago as well... she's been making these since I was kneehigh to a grasshopper!
Top Review by COOKGIRl
I followed the recipe to the letter and ended up with
very crumbly cookies. They fell apart when I tried
to dust them by hand with superfine sugar. Then I
lightly dusted them with supefine and that worked better.
I don't know what I did wrong. A few of the cookies flattened out, too.
Maybe I should just stick to salads. ;)
- 1 cup flour, all purpose
- 1 cup ground pecans
- 1⁄2 cup butter, unsalted
- 1 tablespoon sugar
- superfine sugar, for rolling (aka fruit sugar) or icing sugar
Directions See How It's Made
- Preheat oven to 350.
- Cream butter with sugar.
- Add flour and pecans, mix well.
- Roll into balls, about the size of a large gumball, and place on a cookie sheet (I prefer to line mine with parchment, but I'm sure cooking spray would do.).
- Bake at 350 for 20 minutes, or until very lightly browned.
- While still warm, roll in superfine sugar - this is important because the dough does not have much sugar.