Snowy Pecan Drops

With Christmas and the resident Grinch’s band Santa breakfast fundraiser right around the corner, it is time to dig out my Mom’s worn yet well-loved recipe box to see what magic it holds for both my mouth and my memories.

Many of the recipes Mom has in this box are scrawled in her hand, or that or her close friends and family members. It truly is magical to thumb through these cards and touch so many pieces of love passed from one woman to the next. I remember most if not all of the names of these women, many of them were in the later seasons of their lives when I was little. These cards, just like old photographs, seem to hold some part of their essence – leaving a trail through space and time on my heart, and my kitchen.

These Snowy Pecan Drops were on a well worn and typed index card, and sounded like a great buttery shortbread type cookie to be added to our seasonal repertoire. On top of that, it also required that we use our hand held nut grinder, which ALWAYS floods me with nostalgia. It was my job as a little girl to use this, and each of my children have had their turning its handle over the years.

The dough will seem really dry while you are mixing them, but this gives you a very light, melt-in-your-mouth cookie! ENJOY!!!!

Print

Snowy Pecan Drops

a flaky shortbread cookie sure to please

Course Dessert

Servings 36 cookies

Ingredients

• 1/2 cup butter
• 3/4 cup powdered sugar
• 1 tsp vanilla
• 2 cups sifted flour
• 2 dashes salt
• 1/2 cup nuts

Instructions

1. Cream butter and sugar together; add vanilla.

2. Add sifted flour and salt slowly.

3. Add chopped nuts

4. Form into one inch balls and place on ungreased cookie sheet.

5. Bake at 300 degrees for 30 minutes.

6. Shake a few at a time in a bag of powdered sugar while still very hot. Remove and cool on rack.

Santa Breakfast this year will be December 2nd —pick up some of these cookies and dozens more while you help support our students! See you there!