The camera was ready to record every item for the show-and- tell of scrap quilts.
But, alas, events of the day would not let us attend the December meeting of the Golden Triangle Quilters this week.
Mississippi Pecan Praline Cookies:
- 8 ounces butter
- 1/2 cup light brown sugar, packed
- 2 teaspoons vanilla
- 2 cups all-purpose flour, sifted
- 2 cups chopped pecans
- sifted confectioners' sugar
Cream butter and brown sugar; stir in vanilla. Gradually work in flour. Mixture will be crumbly. Add chopped pecans and work into dough.
off dough and roll in hands to form balls about 1 inch in diameter. Press the balls gently into a flat cookie shape, but don't press too flat. (Thanks, Anina, for telling me I left this part of the directions out of the recipe!)
Place on greased baking sheets; bake cookies at 325° for 15 to 20
minutes, until firm and browned on bottoms.
If your oven browns the bottoms of the cookies too fast, then start the cookies in the middle of the oven, and move up to a higher shelf when you see the bottoms of the cookies have browned sufficiently.
If desired, roll pecan cookies in confectioners' sugar while still warm. We REALLY like this part!
Let cool completely on a rack before placing in container so that cookies will remain crisp.
This is one of a series of 13 plates designed to represent the 13 American Colonies.
Thanks to a dear friend who searched until she found the one plate missing from my set, I now have all 13 plates in this beautiful series to enjoy! Thanks so much, Faye!