Dayton Daily News Cookie Contest 2017 Honorable Mention: Frosted Pecan Cuplets by Cheryl Ritchard of Kettering. LISA POWELL/STAFF

Honorable Mention: Frosted Pecan Cuplets

HONORABLE MENTION

FROSTED PECAN CUPLETS

Submitted by Cheryl Ritchard of Kettering

PECAN CUPLETS

INGREDIENTS

1 stick butter

1 stick margarine

1 cup sugar

2 egg yolks

1 teaspoon vanilla

2 cups sifted all-purpose flour

1/4 teaspoon salt

2 egg whites, slightly beaten

1 1/2 cups finely chopped pecans

DIRECTIONS:

1. Preheat oven to 375 degrees.

2. Cream butter. Add sugar gradually. Beat in egg yolks and vanilla. Blend in flour and salt. Chill.

3. Shape level teaspoonsful of dough into balls. Dip in egg white, then into pecans.

4. Place on greased cookie sheets. Bake for 5 minutes.

5. Remove from oven. Make a depression in the center of each cookie.

6. Return to oven and bake 10 additional minutes. Cool.

7. Fill centers with Tinted Butter Frosting.

TINTED BUTTER FROSTING

INGREDIENTS

3 tablespoons soft butter

1 1/2 cups powdered sugar

3 tablespoons cream

1 teaspoon vanilla

Red, yellow and green food coloring

DIRECTIONS

Blend butter, sugar, cream and vanilla. Beat until smooth. Divide frosting into three parts. Tint one part pink, one part yellow and one part green.

Makes about 7 dozen cookies

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