| CATEGORY |
CUISINE |
TAG |
YIELD |
|
St. Louis |
Post2 |
84 |
servings |
INGREDIENTS
| 3/4 |
c |
Butter; plus |
| 2 |
tb |
Butter – (14 tbspns); softened |
| 5 |
tb |
Granulated sugar |
| 2 |
c |
All-purpose flour |
| 1 |
pn |
Salt |
| 1 |
tb |
Vanilla |
| 3 |
tb |
Water |
| 1 |
c |
Chopped pecans |
|
|
Powdered Sugar Frosting; (see recipe) |
|
|
Or jam |
INSTRUCTIONS
Beat together butter and sugar until fluffy. Add flour, salt, vanilla and
water; mix well. Stir in pecans. Refrigerate dough 15 to 30 minutes.
Preheat oven to 350 degrees. Roll dough into 1-inch balls. Place balls on
ungreased baking sheets; press center of each ball with back side of
floured 1/4-teaspoon measuring spoon. Bake for 15 to 20 minutes, until set
and slightly brown around edges. When cool, filled centers with red or
green frosting or jam. Yields about 7 dozen 1-inch cookies.
Tester's notes: outstanding recipe for flavor and appearance. Refrigerated
dough is slightly sticky when shaping into balls. I would suggest freezing
the cookies without the frosting; add the frosting a day or so before
serving. Store in an airtight container.
Recipe Source: St. Louis Post-Dispatch - 12-07-1998
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.
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