cookies

In a large bowl, combine 3 / 4 cup flour, sugar, undissolved yeast, and salt. Heat water, half-and-half, and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg yolks, vanilla, almond extract, and 1/2 cup flour; beat 2 minutes at high speed. Stir in pecans and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough in half; divide each half to 24 equal pieces. Roll into 1-inch round balls. Dip each ball into egg white mixture; roll in Sugar-Nut Coating. Place on greased baking sheets.

Bake at 375°F for 12 to 15 minutes or until done. Remove from sheets; cool on wire rack.

Sugar-Nut Coating: In a small bowl, combine 3/4 cup sugar, 3/4 cup ground pecans and 2 teaspoons instant coffee. Stir to blend.

Makes 48 cookies

Nutritional Info Per Cookie: Calories 90, Total fat 5 g, Saturated fat 2.5 g, Cholesterol 15 mg, Sodium 95 mg, Carbohydrates 9 g, Dietary fiber 0 g, Sugars 4 g, Protein 1 g

This recipe created by Fleischmann’s Yeast.