| 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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