I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Tuesday, January 19, 2016

Wedding Cookies

1 cup butter
1/2 cup powdered sugar, plus more to coat cookies
2 tsp. water
2 tsp. vanilla, or 1 tsp. vanilla and 1 tsp. almond extract 
2 cups flour
1 cup chopped toasted pecans

Cream butter and sugar and add water and vanilla.  Add flour and pecans.  Chill at least 1 hour and shape into one-inch balls like a large marble.  Bake on ungreased cookie sheet at 325 degrees for about 20 minutes.  Cool slightly, roll in powdered sugar; cool completely and roll in powdered sugar again. 

I first tasted these cookies after we moved to the South and pecans were readily available.  This recipe came from a friend, Suzanne Kinderman.  You'd better make a double batch.
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