This recipe is one of my Christmas favorites; they’re quick and easy to make, freeze melt in your mouth and freeze beautifully. I must confess that they taste almost as good frozen as they do fresh. (what? I never said patience was one of my virtues!)
temperature (3 sticks)
together until light and fluffy.
combine flour, ground pecans and salt.
combine the sherry and extracts.
ingredients and liquid to the butter mixture, ending with the flour mixture and
stir until just mixed. Avoid over-mixing.
batter scoop onto parchment-lined baking sheet. Flatten cookies a bit with
the bottom of a glass & brush cookie with egg wash. Sprinkle a few chopped
pecans on top.
lightly browned on top.
overnight for maximum flavor. (good luck with THAT!)