Mary Gertrude’s Butter Cookies

I found an envelope of my grandmother’s previously-lost recipes. There were only four. I’ve already posted the one for her famous tea cakes, which were magical. In October, I’ll post the recipe for her pralines. In November/December (because let’s face it, I won’t have time to write a newsletter in December and you won’t have time to read it) I’ll post the recipe for Christmas Apple Cookies. So, that should have everyone all-set for the fall and winter. I’m sure that my grandmother, Mary Gertrude Buchanan, is happy to know that we’re all set for the season.

Mary Gertrude’s Butter Cookies

I found an envelope of my grandmother’s previously-lost recipes. There were only four. I’ve already posted the one for her famous teacakes, which were magical. You can also find the recipes for her pralines and her Christmas Apple Cookies in upcoming posts. So, that should have everyone all-set for the fall and winter. I’m sure that my grandmother, Mary Gertrude Buchanan, is happy to know that we’re all set for the season.

Ingredients

  • 1 pound butter softened
  • 1 tsp butter flavoring (I have to admit that I don’t know what this is, and I’d probably skip it, because if you have butter, why would you need butter flavoring?)
  • 2 cups XXX sugar, sifted (This is an old recipe, so I’m thinking she’s talking about confectioner’s sugar, and not something naughty.)
  • 2 tsp vanilla
  • cups plain flour
  • 1 cup chopped pecans

Instructions

  • Cream softened butter, sugar, and flavoring.
  • Add flour and pecans and mix well.
  • Roll into balls, arrange on a greased cookie sheet, and pat down with a fork. (I’d probably line the cookie sheet with parchment paper first.)
  • Bake at 350° F until light brown around the edges.

Notes

Additional notes: This batter can be colored with a few drops of food coloring, and it can also be made early and frozen until ready to bake.

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