Nut Uglies



2 cups pecans

1/2 cup almonds

3/4 cup sugar

1 teaspoon ground cinnamon

1/4 teaspoon salt

2 large eggs


Preheat the oven to 350F. Generously grease two large baking sheets.

Coarsely grind the pecans and almonds. Combine them with the sugar, cinnamon, and salt in a large bowl.

Beat the eggs until thick and fluffy; add them to the nut mixture and stir to combine. Drop the batter onto the greased cookie sheets by teaspoonfuls 2 inches apart.

Bake the cookies about 15 minutes, until golden brown. Set aside 2 minutes to firm up enough to move, then quickly transfer the cookies from the baking sheets to wire cooling racks so that they don't stick to the pan. Repeat with remaining batter



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