Recipes
Ed was known for his cookies, pecans, and jams. He carefully packaged them and lovingly delivered them to friends and neighbors. We will remember him especially at Christmas as we continue his traditions.
Bourbon Pecans
1 lb. pecans
3 oz. bourbon reduced by ½ (3 tablespoons)
½ c. sugar
½ t. bitters
1 T. Worcestershire sauce
1 T. corn oil
½ t. cayenne
½ t salt
¼ t. black pepper
1 t. cumin
Preheat oven to 325º.
- Blanch pecans for 1 minute in boiling water ; drain
- To reduced bourbon, add sugar, bitters, Worcestershire and corn oil and heat over low fire until sugar dissolves.
- Toss nuts with bourbon mixture.
- Let stand 10 minutes.
- Spread on baking sheet.
- Bake 30 to 50 minutes stirring every 10 minutes.
- When nuts are crisp and lightly brown and liquid has evaporated, turn them into large bowl and toss with cayenne, salt, black pepper and cumin.
- Spread on cookie sheet again to cool.
- Store in airtight container.
Chocolate Shortbread Cookies
Cream:
½ pound salted butter
1 cup light brown sugar
1 egg yolk
1 tsp vanilla
2 cups sifted All Purpose flour
Press into 10” x 15” cookie sheet with sides. Use your hands to make sure that it is even.
Bake in a 325 degree oven for 15-17 minutes. The dough will rise a little during cooking and become more golden.
Take out of the oven and while the dough is still warm, sprinkle one small or one half large package of semi-sweet chocolate chips. When melted spread evenly with an offset spatula.
Sprinkle with finely chopped walnuts. Lightly press the nuts into the warm chocolate.
Let sit overnight and cut into diamonds the next day.
The key to this recipe is to use the 10” x 15” sided cookie sheet. This amount of dough fits exactly. You can spread it on a larger cookie sheet but the cookie will be too thin.
