Recipe by Kim
"These little cookies are a rich decadent treat! You can be creative by using any kind of jam or preserves you like instead of pecans. Perfect for bringing to a party."
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1 1/2 cups
Mm-mmm! As this recipe's first reviewer I am eager to give it a two thumbs up! It looks as tho' it might have been around a good while, and what a shame it's been left unnoticed. These cookies are rich and buttery, tender and light. Just delicious, prepared in a heartbeat with just an unbelievable five ingredients. The ingredients and measurements for them are reliably accurate; the instructions simple, concise and well-written. The submitter suggests pecan halves or jam as options (I particularly like the jam idea) but I wanted something fall-ish so I pressed the top of the dough balls in fall sprinkles and then pressed a teeny mini peanut butter cup into each. This cookie is appropriate for any season or occasion and there are fun and limitless possibilities for decorations or toppers.
These truly are a Delicious cookie! I made these for my Christmas cookie trays this year instead of using pecans I used a Hershey kiss in the center! These will be made again!!
I was kind of nervous making something that had such few reviews but I am so happy that I did. These cookies were amazing...they were the perfect amount of sweet and just yummy all around. The family loved it. I used jam in the center and they turned out amazing!
My new favorite cookie. The base is most like a moist amazing sugar cookie. I split my batch into 3 versions; 1st batch plain, 2nd I rolled the top of the flattened dough balls in sprinkles and the last batch I baked plain until the last 2 minutes when I added Hershey kisses (if you bake the entire time with the kisses the chocolate gets a burnt taste.
Lovely, buttery cookie and so little effort is required to make these. I also used Hershey Kisses in the center instead of pecans as I had some leftover in my fridge from Christmas. I plan on making these again with jam. I didn't follow the directions exactly as written...after beating in the egg yolks, I beat in the vanilla, then gradually stirred in the flour with a wooden spoon, as this is the method I am accustomed to when making cookies.
* Percent Daily Values are based on a 2,000 calorie diet.
Pound Cake Cookies
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories from Fat: 53
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