Festive Holiday Coins
Recipe from Family Circle

Half of these bite-size cookies are trimmed with chopped pecans and half with red decorator's sugar.

Festive Holiday Coins

by 2  people

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Servings: 72
Yield: About 6 dozen
Prep Time: 20 mins
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  • 2   cups 
    all-purpose flour
  • 1/2  teaspoon 
  • 3/4  cup 
    (1 1/2 sticks) unsalted butter, softened
  • 3/4  cup 
    granulated sugar
  • 2   
    egg yolks
  • 1   teaspoon 
    vanilla extract
  • 1/2  cup 
    pecans, finely chopped
  • 3   tablespoons 
    red decorator's sugar
In small bowl, whisk together flour and salt. In medium-size bowl, beat butter until creamy, 1 minute. Beat in sugar until fluffy, 2 minutes. Beat in yolks and vanilla. Stir in flour mixture until dough comes together. Divide into quarters.
Roll each quarter of dough into 6-inch log, 1 inch thick. On cutting board, spread pecans in rectangle, 7 x 5 inches. Roll 2 of the logs in pecans to evenly coat edge. Wrap each log in plastic wrap; refrigerator. Repeat with red sugar and remaining 2 dough logs. Refrigerator 2 hours or overnight.
Heat oven to 350 degrees F. Unwrap logs. Cut each in 16 slices, about 1/4 inch thick. Transfer to ungreased baking sheet.
Bake cookies in 350 degrees F oven for about 14 minutes or until just golden around edges. Remove cookies from sheet to wire rack; let cool completely. Store in an airtight container for up to 2 weeks.
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