| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Cookie |
20 |
Servings |
INGREDIENTS
| 1 |
c |
Butter |
| 1/2 |
c |
Confectioner's sugar |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Vanilla extract |
|
|
Confectioner's sugar |
| 2 |
c |
Sifted unbleached flour |
| 1 1/2 |
c |
Ground pecans |
INSTRUCTIONS
At medium speed beat butter & sugar until creamy. Add salt, vanilla, flour
& pecans & mix until well blended. Refrigerate dough until it is easy to
handly. Heat oven to 350. Break off pieces of dough to form 1-inch balls.
Flatten cookie bals on cookie sheet with bottom of tumbler dipped in flour.
Bake for 10-15 minutes or until golden. Sprinkle with confectioner's sugar,
remove to rack to cool. Store in air-tight container as they keep well. You
may substitute Brazil nuts or filberts for the pecans. Yields about 5 dozen
cookies.
MRS JACK W. (JO) SMITH
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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