Delicious Bites
The cookies we love even more than shortbreads. Double the recipe. On Mom’s recipe she drew a picture of a cookie to show how you should cross-hatch the top with a fork, and notes that they should be about 2” in diameter, and you should get about 36 cookies from one recipe.
Set oven to 350°
1/2 cup butter (Mom says “not margarine or shortening”)
Cream the butter in a medium to large bowl.
4 tbsp. brown sugar
Beat in the brown sugar.
1/2 tsp. vanilla
1/2 tsp. water
Stir in vanilla and water.
1 cup sifted flour
1 cup pecan nutmeats, chopped finely
Stir in the flour and nuts. Roll in small balls. Place on greased cookie sheet and press with fork leaving tine marks up and down, and across. Bake 15 to 20 minutes. Dust them generously with icing sugar while warm.
Set oven to 350°
1/2 cup butter (Mom says “not margarine or shortening”)
Cream the butter in a medium to large bowl.
4 tbsp. brown sugar
Beat in the brown sugar.
1/2 tsp. vanilla
1/2 tsp. water
Stir in vanilla and water.
1 cup sifted flour
1 cup pecan nutmeats, chopped finely
Stir in the flour and nuts. Roll in small balls. Place on greased cookie sheet and press with fork leaving tine marks up and down, and across. Bake 15 to 20 minutes. Dust them generously with icing sugar while warm.