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Prep Time: 20 Minutes Cook Time: 7 Minutes |
Ready In: 27 Minutes Servings: 2 |
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This is a 1989 first-place recipe that I found in the Chicago Tribune. Ingredients:
1 cup unsalted butter, softened |
1/2 cup sifted confectioners' sugar |
1 teaspoon vanilla |
2 1/4 cups sifted cake flour |
1/4 teaspoon salt |
3/4 cup chopped pecans |
confectioners' sugar |
Directions:
1. Heat oven to 450°.
2. Combine butter, confectioners sugar and vanilla in mixing bowl.
3. Sift flour and salt together and gradually stir into butter mixture.
4. Stir in chopped pecans.
5. Drop by heaping teaspoonsful onto an ungreased cookie sheet.
6. Bake until peaks are very light brown, about 7 minutes.
7. Transfer to a cooling rack.
8. While still warm (but not hot), use a sifter to sprinkle generously with confectioners sugar.
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