Pecan Florentine Ingredients
¼ c + 2 T (total = 6 T) all-purpose flour
½ c chopped pecans
¼ t ground cinnamon
1/8 t kosher salt
½ c unsalted butter
2/3 c granulated sugar
2 T heavy cream
1 T honey
¼ t vanilla extract

Eggnog Icing Ingredients
2 large hard boiled eggs
2 T unsalted butter, room temperature
1 ¼ c powdered sugar
2 T milk
¼ t vanilla extract
½ t grated nutmeg
1/8 t ground cloves
dash of kosher salt

Cookie Instructions

• Preheat oven to 350.
• In a food processor, combine flour, pecans, cinnamon and salt until finely chopped, about 1 minute.  Pour into a large bowl.
• In a saucepan over medium heat, bring butter, sugar, heavy cream, and honey to a boil. Boil for 1 minute, and then turn off the heat and add the vanilla.  Pour over nut mixture and stir to combine.
• Let this mixture set for 30 minutes until it has cooled and hardened. Don’t panic that it is firm.
• Line baking sheets with parchment or silpat. Use a ½ teaspoon measuring spoon to scoop out small dollops of batter. It will be a bit crumbly so you need to use your hands. Place about 2-3″ apart on the baking sheet.
• Bake 10 minutes or until golden.  Allow cookies to cool on the baking sheet for another 10 minutes before moving them. This will give them time to firm up. Then, with a metal spatula, transfer to a paper towel-lined cooling rack.
• If needed, blot butter from cookie tray before your next batch.

Icing Instructions

• Peel the hardboiled eggs, as all you’ll need are the yolks. Press them through a fine mesh sieve to create a sort of sandy texture.
• Combine egg yolks with all other icing ingredients, mixing with an electric mixer until nice and creamy.  If you find the icing too stiff, add more milk; if too soft, add powdered sugar.
• Carefully flip a cookie over to ice it’s back with a very thin layer of icing, and sandwich it with a second cookie. This recipe makes about 40 cookies, so 20 sandwiches.

*NOTE: cookie dough or icing can be made ahead of time. Just make and store in fridge until you’re ready to bake.