| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dessert |
72 |
Servings |
INGREDIENTS
| 2 |
c |
Sifted all-purpose flour |
| 1/4 |
ts |
Salt |
| 1 |
c |
Butter or margarine; softened |
| 1/4 |
c |
Confectioner's sugar |
| 1 |
ts |
Vanilla extract |
| 1 |
tb |
Water |
| 2 |
c |
Finely ground pecans |
|
|
Confectioner's sugar |
INSTRUCTIONS
Sift together flour and salt. Work butter in a bowl until creamy; add the
1/4 cup sugar and beat until well blended. Add vanilla and water and beat
well. Gradually add sifted dry ingredients, beating well after each
addition. Stir in nuts. Chill at least 1 hour. Heat oven to 250 degrees.
Grease cookie sheets lightly with unsalted shortening. Form teaspoonfuls of
dough into cylinders about 2 inches by 1/2 inch. Place on prepared cookie
sheets about 1-1/2 inches apart. Bake 1 hour, or until lightly browned.
Roll cookies in confectioner's sugar while still warm, and again in sugar
when cooled. Makes about 6 dozen.
FROM FLORENCE PEKAR,
REDBOOK, DEC 1972, "THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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