The Cookbook


Friday, August 27, 2010



½ C. butter

3 T, powdered sugar

1 C. sifted flour

1 C. finely chopped pecans

Cream butter and sugar until fluffy. Stir in flour gradually. Then pecans until well blended. Chill until firm enough to handle. Roll dough a tsp. at a time into marble-sized balls between palms of hands. Place 2” apart on ungreased cookie sheet. Bake in 325º oven until lightly golden. Cool on cookie sheet 5 minutes. Then roll in powdered sugar until well coated. Cool completely on wire rack. Store with waxed paper or plastic wrap between layers.

Unknown, Bryan, TX 1973

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