1 ½ cups butter at room temperature (3 sticks)
1 ¾ cups sifted powdered sugar
3 1/3 cups sifted flour
1 cup finely ground pecans
¼ teaspoon salt
¼ cup dry sherry
½ teaspoon real vanilla extract
½ teaspoon almond extract
1 egg white, beaten with 2 teaspoons water
¼ cup pecan pieces, chopped
Preheat oven to 350°F.
Cream butter and sugar together until light and fluffy.
In a separate bowl, combine flour, ground pecans and salt.
In a measuring cup, combine the sherry and extracts.
Alternately add dry ingredients and liquid to the butter mixture, ending with the flour mixture and stir until just mixed. Avoid over-mixing.
Drop by teaspoonful or small batter scoop onto parchment-lined baking sheet. Flatten cookies a bit with the bottom of a glass & brush cookie with egg wash. Sprinkle a few chopped pecans on top.
Bake 25 minutes or until lightly browned on top.
Cool and let rest overnight for maximum flavor. (good luck with THAT!)