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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