Iris' butter cookies

84 servings

Ingredients

Quantity Ingredient
¾ cup Butter; plus
2 tablespoons Butter - (14 tbspns); softened
5 tablespoons Granulated sugar
2 cups All-purpose flour
1 pinch Salt
1 tablespoon Vanilla
3 tablespoons Water
1 cup Chopped pecans
Powdered Sugar Frosting; (see recipe)
Or jam

Directions

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 ¼-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.

Recipe Source: St. Louis Post-Dispatch - 12-07-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@...

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