Tuesday, August 16, 2016

Goodie dessert

Thank you for stopping by. Please come again for an eclectic range of topics including more recipes, life in Europe, writing, books, or anything that catches my fancy.

My mother, Dorothy Sargent Boureau, wrote a cookbook, Stove Stories. She believed that food and family histories went together.


And melt in your mouth, they do. A recipe from Betty of Nebraska and chicken-fried steak fame. Her daughters insists on these of the holidays and gets them too.
  • 1 cup (2sticks) butter
  • 1/4 cup powdered sugar
  • 1 tbsp. water
  • 2 tsp. vanilla
  • 2 cups flour
  • 1 cup chopped pecans
  • Powdered sugar for coating
Melt butter in small pan.

Remove from heat. 

Stir in 1/4 cup powdered sugar, water and vanilla. 

Gradually blend in flour, then pecans to make pastry-like dough. 

Pinch off dough a teaspoon at a time. Place on ungreased cookie sheets. 

Bake in slow oven 300° for 20 minutes of until delicately golden. 

Remove from cookie sheet, dust with powdered sugar while warm

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