Opinions are like anuses. We all have them, and they all stink. This is where I give my odiferous opinions. You're welcome to comment, but if I don't like your opinion or you're not on topic, you're gone.
Saturday, December 4, 2010
I've been making these since I was seventeen. That's over 30 years.
1/2 c. confectioner's 10x sugar
1/4 tsp salt
1 cup butter, softened
1 tsp vanilla
2-1/4 c all purpose flour
1/2 c chopped pecans
More 10x sugar (an extra bag is wise)
Makes 5 dozen, so set up a lot of cookie sheets while the dough chills. You may use silicon mats, if desired.
Mix the first three ingredients together well. Stir in the vanilla. Now gradually add the flour. Be patient. When all the flour is gone, now work in the nuts. Cover the bowl with foil and chill it well, at least an hour or two.
Pour the extra confectioner's sugar into a shallow bowl or pie plate. If you have helpers, give them each their own pie plate and storage container. From here on, everything moves pretty quickly, so being set up in advance makes the process go more smoothly.
Turn your oven on to 400F now and allow it to warm up. Use a melon baller, teaspoon measure, or a small child's hands to form the dough into 1-inch balls. Don't be tempted to make them larger. Place them on ungreased cookie sheets. Bake at 400F for 8-10 minutes until set but not brown. As soon as you can pick them up, roll them in the powdered sugar and put them on a rack to cool. Roll them again in the sugar, then put in storage containers. You may use any leftover sugar to pack around the cookies for storage, if they make it to the pantry at all.
Thanks for popping by! Don't sit on the whipping horse unless you want to find out how it's used. I speak my mind and annoy many people, but all of it is meant in good spirit. Feel free to argue with me. I like it.