Categories: Cookies

Ingredients

• 1 cup all-purpose flour
• 1/4 tsp. salt
• 1 cup chopped pecans, toasted
• 1/4 cup packed dark brown sugar
• 1/2 cup unsalted butter, softened
• 1tsp. vanilla extract
• 1/4 cup superfine sugar
• 1/4 tsp. ground cinnamon
• 24 (2 inch) lengths black string licorice
• 48 sliced almonds (about 1/3 cup)
• 1 small tube black decorating gel

Directions

1. Heat oven to 350 degrees. Whisk flour and salt in small bowl. Pulse pecans and brown sugar in food processor until finely ground. Add butter and vanilla, process until blended. Add flour mixture; pulse 4 to 5 times or until just combined. Place dough in medium bowl.
2. Combine superfine sugar and cinnamon in small bowl. using 1 tablespoon or 1 inch cookie scoop per cookie, form 24 balls of dough; roll each ball in cinnamon-sugar mixture. Shape into 1 3/4 inch long ovals; place 2 inches apart on parchment paper lined baking pan.
3. Bake 10 to 12 minutes or until lightly browned. Remoe from oven. Immediately (while still hot) press 1 piece of licorice into back of each cookie to create tail. Press 2 sliced almonds in front for ears. Cool completely on wire rack. With decorating gel, pipe eyes and nose onto cooled cookies.

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