Always on the Christmas cookie plate.  A “Take a pound of butter cooking school” recipe.  ALWAYS use real butter!!! Save the egg whites (in the freezer) for meringue cookies.

Ingredients:

• 1 lb butter
• 1 c light brown sugar
• 1/4 c white sugar
• 2 egg yolks
• 4 c flour
• 7 dozen pecan halves

Directions:

1. Preheat oven 350°.
2. Cream butter and sugars.
3. Add egg yolks.
4. Add flour.
5. Mix thoroughly.
6. Take a small (about 1 oz) piece of dough and roll into a ball in the hand. (I use a 1 oz scoop.)
7. Place on lightly greased cookie sheet.
8. Then pat down with a fork.
9. Top with a pecan half.
10. Do it again and again until all the dough is gone.
11. Bake 350° for 15 minutes.

Serves:  Makes 7 dozen cookies

Source:  Anna Ortlund, Margie’s great-grandmother.

Revised 9/2022 when I found the recipe in Winnifred’s (Margie’s grandmother) handwriting.