Here's a cookie you can shape into sticks and dip voluptuously in chocolate or form into Viennese crescents or balls and dust with icing sugar.
- Portion size 60 servings
Line rimless baking sheets with parchment paper or grease; set aside.
In bowl, beat together butter, icing sugar and vanilla until fluffy. In food processor, chop pecans finely, stopping often to scrape down side of bowl. Mix into batter. In separate bowl, whisk together flour, baking powder and salt. Stir into batter in 2 additions.
Using about 2 tsp (10 mL) dough at a time, roll into 2-1/4-inch (5.5 cm) sticks with blunt ends. Transfer to prepared pans.
Bake in centre of 325°F (160°C) oven for 15 minutes or until lightly browned on bottom. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool completely.
Dip 1 end of each cookie into chocolate, letting excess drip off; place on racks set over sheet of waxed paper. Scrape up any chocolate drips and remelt as needed. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 1 month.)
Nutritional facts <b>Per Cookie:</b> about
- Sodium 42 mg
- Protein 1 g
- Calories 80.0
- Total fat 7 g
- Cholesterol 8 mg
- Saturated fat 3 g
- Total carbohydrate 5 g
- Iron 3.0
- Folate 3.0
- Vitamin A 3.0