Ingredients
- 2 cups butter
- 2 cups sugar
- 4 eggs, separated
- 6-7 cups all-purpose flour
- 2 1/2 tsps. baking powder
- 4 cups finely chopped pecan meats
- 4 tbsps. each of grated lemon rind and orange rind
- 2 tbsps. each of lemon juice and orange juice
- candied or maraschino cherries for decorating
Directions
Melt the butter and stir in the sugar, rinds, juices, and egg yolks. Combine baking powder with the flour and blend with the butter mixture. Shape the dough into small balls, using a rounded teaspoonful for each ball. Dip the balls in the egg whites, which have been slightly beaten, then into the chopped nuts. Place on well-greased cookie sheets, flatten slightly and top each with a piece of candied or maraschino cherry. Bake at 375 degrees for about 15 minutes.
Approximately 10-12 dozen medium-size cookies.
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Submitted 6/13/05.
Source: Cooking for Crowds
Submitted By: Linda Wilson
lwilson@gatecom.com
Orange and Pecan Cookies