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?).
The Boog, XMas Eve, 2012
The Boog, XMas Eve, 2014
The Boog, XMas Eve, 2016
The Boog, XMas Eve, 2018
The Boog, XMas Eve, 2019
The Boog, XMas Eve, 2017
The Boog, XMas Eve, 2020
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...
Enjoy,
Lorence
No comments:
Post a Comment