Holiday Coins

By lindybug

Ingredients

• 2 cups all purpose flour
• 1/2 tsp salt
• 1 1/2 sticks unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large egg yolks
• 1 tsp vanilla extract
• 1/2 cup pecans, finely chopped
• 3 Tbsp red sugar sprinkles

Details

Servings 72

Preparation

Step 1

1. In small bowl, whisk together flour and salt. In medium-size bowl, beat butter until creamy, 1 min. Beat in sugar until fluffy, 2 min. Beat in yolks and vanilla. Divide into quarters.

2. Roll each quarter of dough into 6-inch logs, 1-inch thick. On cutting board, spread pecans in rectangle 7x5 inches. Roll 2 of the logs in pecans to evenly coat. Wrap each log in plastic wrap; refrigerate. Repeat with red sugar sprinkles and remaining 2 dough logs. Refrigerate 2 hours or overnight.

3. Heat oven to 350 degrees. Unwrap logs. Cut each in 16 slices, about 1/4 inch thick. Transfer to ungreased baking sheet.

4. Bake cookies in 350 degree oven for about 14 min. or until just golden around the edges. Remove cookies from sheet to wire rack; let cool completely. Store in airtight container for up to 2 weeks.