Flowers in White Pitcher
Brandon, Elizabeth
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La Belle Cuisine - More Cookie Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

"Cookies are made of butter and love."
~ Norwegian Proverb

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 Lee Bailey's
Country Weekends

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Flowers with Fruit and Tea Pot
Elizabeth Brandon
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Lee Bailey's Pecan Sugar Cookies
Lee Bailey's Good Parties
by Lee Bailey, 1986, Clarkson Potter

"The fourth book from the bestselling author of  Lee Bailey's Country Weekends,this is a cookbook and an entertaining idea book, with 160 delicious recipes
and information on everything that makes up a good party. 130 full-color photographs."

1/2 cup (1 stick) margarine, softened
1/2 cup (1 stick) unsalted butter, softened
3/4 cup tightly packed brown sugar
1 egg yolk
1 tablespoon vanilla extract
1 cup finely ground pecans
3/4 cup flour
1/4 teaspoon salt

Preheat the oven to 350 degrees F. Cream the margarine and butter
with the sugar. Add the egg yolk and vanilla and stir.
Mix together the pecans, flour and salt. Combine thoroughly with the
sugar mixture. Using two teaspoons, push off a teaspoonful at a time
onto an ungreased cookie sheet. Leave several inches between each
dab of dough, as they spread out quite a lot, becoming paper-thin.
Bake for 9 to 11 minutes, until golden brown. Letting them get too
dark will ruin their taste. The varying cooking time has to do with
the accuracy of your oven and the amount of dough dropped from
the teaspoon. Test just two or three cookies on a small sheet to get
your timing right.
Let the cookies cool for about 3 or 4 minutes before removing them
with a spatula, the end of which should be wiped off after you have
removed several cookies. If you try to lift the cookies up too soon
you will destroy their shape. If left waiting too long, they will break
up when you try to remove them. All this sounds more complicated
than it really is. Just do your test batch and you will get the hang
of it right away.
Makes 3 dozen cookies.