Cousin Tippy's Sugar Pecan Crisp Cookies (TNT)
This is a family heirloom recipe. I love them, you will too. Susan
Ingredients:
3/4 cup sweet margarine
2/3 cup sugar
1 egg
1 teaspoon vanilla
1/4 teaspoon salt
1-3/4 cups all-purpose flour
1 to 1 1/2 cups finely ground pecans (may need a little more)
Directions:
Cream margarine and sugar until light and fluffy. Beat in egg, vanilla, and salt. Gradually stir in flour. The batter will be thick. Shape dough into two rolls on waxed or parchment paper. Roll each in nuts so the nuts cover all sides of rolls. Wrap each roll in waxed or parchment paper and refrigerate until firm.
Slice 1/8" or 1/4" thick pieces, and bake until they are light brown on a cookie sheet. Bake 10 to 15 minutes in a 375 degree to 400 degree oven. Watch so they do not burn.
Yield: It depends how thick you make your rolls and how wide you cut them. Suffice it to say, you will have a lot of cookies.
This is a family heirloom recipe. I love them, you will too. Susan
Ingredients:
3/4 cup sweet margarine
2/3 cup sugar
1 egg
1 teaspoon vanilla
1/4 teaspoon salt
1-3/4 cups all-purpose flour
1 to 1 1/2 cups finely ground pecans (may need a little more)
Directions:
Cream margarine and sugar until light and fluffy. Beat in egg, vanilla, and salt. Gradually stir in flour. The batter will be thick. Shape dough into two rolls on waxed or parchment paper. Roll each in nuts so the nuts cover all sides of rolls. Wrap each roll in waxed or parchment paper and refrigerate until firm.
Slice 1/8" or 1/4" thick pieces, and bake until they are light brown on a cookie sheet. Bake 10 to 15 minutes in a 375 degree to 400 degree oven. Watch so they do not burn.
Yield: It depends how thick you make your rolls and how wide you cut them. Suffice it to say, you will have a lot of cookies.