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The Queen's Choice |
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Serves: 4 Print this Recipe1 cup butter softened 1/3 cup sugar 1 tablespoon water 1 1/2 teaspoons vanilla extract 2 cups flour 1 cup pecans finely chopped or blanched almonds 1/4 teaspoon salt Colored sugar or nonpareils (optional) 1 egg white slightly beaten (optional) Coarsely chopped pecans or almonds (optional) Additional sugar or powdered sugar (optional) Glaze or frosting of your choice (optional) Preheat oven to 350°. In a large mixer bowl at medium speed, beat butter and sugar until fluffy. Beat in water and extract. At low speed, beat in flour, nuts and salt until well blended. If dough is too soft, chill until firm enough to handle. Shape cookies as desired (see below). Place on ungreased baking sheets. Sprinkle tops with colored sugar or nonpareils, or brush with beaten egg white and sprinkle tops with chopped nuts and sugar, or leave plain and glaze, frost or sprinkle with powdered sugar after baking. Bake for 12 to 15 minutes or until set, but not browned. Remove cookies immediately from baking sheets and cool for 5 minutes on wire racks, then roll in powdered sugar if desired. Or, cool and glaze or frost. Store in an airtight container in a cool place. If glazed or frosted, place cookies in a container with waxed paper between layers. Store loosely covered. If using powdered sugar, lightly sprinkle tops with additional powdered sugar before serving. * If desired, omit vanilla extract and use 1 teaspoon anise extract or 1 1/2 teaspoons almond extract or 2 teaspoons rum extract. Shaping Variations: To form crescents, roll 1 tablespoon of the dough at a time in palms of hands to make a 3-inch rope. Curve dough into a crescent shape with tapered ends. Place 1 1/2 inches apart on baking sheets. To form snowballs, shape 1 tablespoon of the dough at a time into balls. Place balls 1 inch apart on baking sheets. Best rolled in powdered sugar after baking. To form logs, roll 1 tablespoon of the dough at a time in palms of hands to make a 2 1/4 -inch log. Place 1 1/2 inches apart on baking sheets. To form large coins, shape 1 tablespoon of the dough at a time into balls. Place about 2 inches apart on baking sheets. Flatten with a fork dipped in sugar. Tip For a very simple but elegant cookie, bake crescent or oblong shaped cookies. (Try The Queen's Choice dough) When cookies are cooled, dip one end into Chocolate Piping Glaze then into chopped nuts if desired. Chill until chocolate is set before storing. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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