Mother's English Diamond Cookies *(GOOD)*

By carvalhohm

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup finely chopped pecans

Preparation

Step 1

Using paddle attachment of electric mixer, cream butter and sugar on medium speed until light and fluffy, about 5 minutes. Scrape bowl several times during mixing. Add egg yolk and vanilla and beat until mixture is well blended and light in color. On low speed, gradually beat in flour. The dough will come together into a ball on the paddle. At this point, the dough can be wrapped tightly in plastic and frozen for up to one month; defrost before shaping.

Preheat oven to 350 degrees. With your finger tips, spread dough in a thin layer about 1/4 inch thick on unbuttered jelly roll pan. Do not push dough onto sides. Sprinkle dough with chopped pecans and very lightly press in. Bake 20-25 minutes, until sides are golden brown. Let cookies cook on baking sheet on a rack 5-10 minutes. Using a sharp knife, cut cookies into diamonds.

*_Variation_*: Place crushed milk chocolate bars on top of cookies when they first com out of the oven. The warmth of the cookies melts the chocolate; then you can smooth it evenly over the entire top, sprinkle with pecans, and cut into diamond shapes.