Whiskey Snaps

1 cup butter, softened
¾ cup sugar
2 egg yolks
½ cup pecans, finely ground
2 ½ cups flour
⅛ teaspoon salt
1 teaspoon ginger
1 tablespoon cinnamon
½ cup whiskey
granulated sugar for the tops

Beat butter until creamy then add sugar gradually and beat until light and fluffy. Stir in egg yolks. In a small bowl, combine the ground pecans with one cup of the flour and mix together. Add to butter mixture and blend well. Sift the rest of the flour together with the salt, ginger and cinnamon. Slowly add to the butter mixture in small batches, alternating with the whiskey. Cover tightly and chill for at least one hour.

Roll out about two heaping tablespoons of dough at a time on a well-floured cloth to ¼” thickness. Cut dough into 2” diamonds with a sharp knife. Place on a greased cookie sheet and sprinkle the tops with sugar. Bake at 400° for 8-10 minutes, or until slightly brown. Cool on a rack.

Recipe by: Mildred Coggins