1 Cup Sifted Flour 1/4 C. sifted powdered sugar
1/2 tsp. salt 1/2 tsp. vanilla extract
1 Cup broken pecans 1 1/2 tsp. cold water
1/2 Cup butter (not margarine)
1. Mix flour, salt and nuts.
2. Cream butter, add sugar gradually; cream until fluffy
3. Add extract and water and mix
4. Add flour mixture gradually and mix
5. Chill at least 1 hour.
6. Shape into 1" balls
7. Bake on ungreased cookie sheets in preheated
325 oven about 23 min.
8. While cookies are warm, roll in additional powdered
sugar and store in an airtight container when cooled.
Yield: 5 dozen
Note: For Almond Shorts use 1 Cup chopped, blanched almonds
instead of pecans and add 1/8 tsp. almond extract.
� cup margarine, softened NOT melted
� cup shortening
� cup granulated sugar
1 lg. Egg
2 tsp. Vanilla
2 cups all purpose flour
� tsp. Baking powder
� tsp. Salt
Directions:
1. With electric stand mixer, beat margarine and shortening
2. Add sugar gradually, continue to beat about 5 minutes until light and fluffy.
3. Add egg, vanilla and beat well
4. Lightly spoon flour into measuring cup; level off; blend flour baking powder and salt together.
5. Add mixture in 3 additions mixing well after each. Dough will be stiff.
6. Chill dough
7. Fill and assemble cookie shooter using desired cookie disc; shoot cookies on ungreased baking sheet.
8. Bale 10-12 min at 375 degrees or just until starting to turn light golden around edges (be careful not to over bake)
Yield: 6-7 dozen