- 1 pound [454 g] butter
- 1 1/2 cups [300 g] sugar
- 3 eggs, beaten
- 1 cup [250 mL] Whiskey
- 4 cups [1 L] chopped pecans
- 4 cups [560 g] flour
- 1 pound [227 g] icing sugar
- 2 teaspoons [10 mL] cinnamon
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- Preheat oven to 375°F to 400°F [190°C to 200°C].
- Cream together butter and sugar.
- Add beaten eggs.
- Very slowly stir in Whiskey, stirring constantly.
- Mix in chopped pecans and flour, to get a very soft dough.
- Roll out dough onto a floured board, keeping dough as soft as possible.
- With a knife, cut rolled dough into small squares; transfer onto a cookie sheet.
- Bake cookies into preheated oven, until lightly colored.
- Meanwhile, sifted together icing sugar and cinnamon.
- Remove from oven.
- Roll just hardened baked cookies into sifted icing sugar/cinnamon mixture.
- Transfer onto wire racks, to cool completely.
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