3/4 c Butter; plus
2 tb Butter – (14 tbspns);
-softened
5 tb Granulated sugar
2 c All-purpose flour
1 pn Salt
1 tb Vanilla
3 tb Water
1 c Chopped pecans
Powdered Sugar Frosting;
-(see recipe)
Or jam
Beat together butter and sugar until fluffy. Add flour, salt, vanilla and
water; mix well. Stir in pecans. Refrigerate dough 15 to 30 minutes.
Preheat oven to 350 degrees. Roll dough into 1-inch balls. Place balls on
ungreased baking sheets; press center of each ball with back side of
floured 1/4-teaspoon measuring spoon. Bake for 15 to 20 minutes, until set
and slightly brown around edges. When cool, filled centers with red or
green frosting or jam. Yields about 7 dozen 1-inch cookies.
Tester’s notes: outstanding recipe for flavor and appearance. Refrigerated
dough is slightly sticky when shaping into balls. I would suggest freezing
the cookies without the frosting; add the frosting a day or so before
serving. Store in an airtight container.
Yields
84 servings
