Grandma DeJoode’s Dutch Cookies

Ingredients:

  • 1 C butter
  • 2 C sugar
  • 1 C brown sugar
  • 3 eggs
  • 3 C flour
  • 1 t baking soda
  • 1 ½ t cinnamon
  • ½ t nutmeg
  • ¼ allspice
  • Pinch of salt
  • Pecans

Directions:

  1. Mix together softened butter, sugar, and brown sugar. Add beaten eggs.
  2. Mix flour, baking soda, spices, and salt.
  3. Combine wet & dry mix until well-blended.
  4. Roll dough into long rolls and wrap in wax or parchment paper. Freeze (overnight is best).
  5. When ready to bake, cut into ¼ inch cookies. Space about 2” apart on cookie sheet. They will spread as they bake.
  6. Oven should be at 350 degrees. Bake for approximately 8 minutes.

Dress with pecan in center of cookies. Let cookies set until they have cooled somewhat. They will firm up more as they cool.

IMG_0583

 

Submitted by Lynsley H.

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Miniature Pecan Tassies

Servings: 24
Prep Time: 45 minutes
Cook Time: 25 – 30 minutes

Ingredients for Dough:

  • 3 oz. cream cheese, room temperature
  • ½ cup butter, room temperature
  • 1 cup flour

Ingredients for Filling:

  • 1 slightly beaten egg
  • 1 tsp. vanilla
  • 1 cup brown sugar
  • 1 tsp. flour

Pecans: Chop 2/3 cup, adding ½ cup to the filling mixture. The rest can be used to sprinkle bottoms of dough cups before filling or sprinkled on top of dough mixture prior to baking.

Instructions: 

  1. Mix dough ingredients together; form balls about 1 inch in diameter. If dough is too soft to form, then refrigerate until set.
  2. Spray miniature muffin tins with non-stick spray. Press pastry balls into muffin tin well, making small dough cups with sides up to the top and approximately 1/8” thick.
  3. Mix filling ingredients together. Add pecans.
  4. Put 1 teaspoonful of filling into each dough cup, about ¾ full. Filling will expand. Top with pecans if desired.
  5. Bake 325 degrees for 25 – 30 minutes; pastry will be just golden and filling set. Cool, then remove with knife.
  6. Store in covered container. Freezes well.IMG_0312

Recipe submitted by Lynsley H.