- 2 1/4 cup all-purpose flour*
- 2 sticks or 1 cup unsalted butter, soft
- 1 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 large egg
- 1 egg white
- 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1/2 teaspoon cinnamon (optional)
- 60 pean halves
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Sift flour and set aside.
- Mix soft butter until creamy. Add sugar and salt. Mix until well combined.
- Add vanilla and egg. Mix until light and fluffy.
- In one step add all flour and mix just until dough forms. Do not overmix.
- Press dough onto plastic food film-lined counter about 1/2-inch thick. Wrap and place in refrigerator until firm enough to roll, about 45 minutes or overnight.
- Line several cookie sheets with parchment paper or brush evenly with a thin coat of melted butter. Set aside. Preheat oven to 350°F.
- Dough will be less sticky if rolled on lightly floured parchment paper. Additionally, pre-chilling area where you will be rolling dough will help. Place a jelly roll pan filled with ice cubes on area where you will be rolling dough for about 10 minutes just prior to removing the dough from the refrigerator.
- Divide dough in half and roll to 1/10-inch in thickness. If dough sticks, slide parchment paper (holding cookie dough) onto back of cookie sheet and return to freezer or refrigerator for a few minutes. Don’t be tempted to control sticking by using more flour as this will make cookies less delicious.
- Cut into about 2-inch diameter rounds.
- Place on cookie sheets about 1/4-inch apart. Repeat rolling with remaining dough.
- Brush surface of cookies with loosely beaten egg white.
- Place a pecan half in center.
- If using cinnamon combine sugar with cinnamon and sprinkle on surface of cookies.
- Bake until golden brown about 7-9 minutes.