Monday, December 17, 2007

Jenny's Butter Cookies - 'Tis the season!



Our friend, Jenny, gave us this recipe several years ago. She's made them every Christmas for years, and since we got the recipe, so do we. As a matter of fact, Santa gets a batch, fresh made on Christmas Eve, right along side the reindeer's carrot and a can of Coke (you did know Santa loves his Coca-Cola, didn't you?).


Me and Boogie, XMas Eve, 2004
 
The Boog, XMas Eve, 2012

The Boog, XMas Eve, 2014

The Boog, XMas Eve, 2016

We always enjoy making these simple cookies. It's a lot of fun rolling the dough in the sugar crystals and squishing them down. We used to use a glass that was just the right size, but it cracked and broke several springs ago, and for a while we struggled to find a new "squisher". We even used the bottom of a pinot grigio bottle one year until we discovered that the bottom of our sugar shaker was a perfect fit. Usually we empty it out first 'cause it needs to be degreased afterwards...

This recipe makes about 2 dozen cookies.

Jenny's Butter Cookies
Ingredients:
1 Cup (2 Sticks) Butter
¾ cup light Brown Sugar
1 teaspoon Vanilla
2 Cups sifted flour
colored granulated sugar
Pecan halves

Directions:
Preheat the oven to 350˚.
Cream the butter & the brown sugar
Blend in the vanilla
Gradually add the flour, mixing well.
Chill the dough for at least ½ hour.
Pull off about 1 teaspoon of the dough and roll it into a ball.
Roll the dough ball in the sugar crystals to coat it well.
Flatten the ball to about ¼” thickness.
Press a pecan halve into the center.
Place the cookie on a cookie sheet lined with parchment paper.
Bake 10-12 minutes at 350˚.
Let cool, bite, chew, swallow, say yum...


The last bit of the dough



A dough ball ready to be squished



A dough ball being rolled in sugar crystals



Squishing...



Getting the pecan pressed into it...



Ready for the oven (350˚)



And done! Out of the oven.



2 dozen (minus the one I ate...)



The one I ate - say goodbye!


Enjoy,
Lorence

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