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:
- Preheat oven 350°.
- Cream butter and sugars.
- Add egg yolks.
- Add flour.
- Mix thoroughly.
- Take a small (about 1 oz) piece of dough and roll into a ball in the hand. (I use a 1 oz scoop.)
- Place on lightly greased cookie sheet.
- Then pat down with a fork.
- Top with a pecan half.
- Do it again and again until all the dough is gone.
- 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.
