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What You Need:
(To Make: about 30 four-inch round cookies)
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6 tablespoons butter, softened
4 tablespoons plus ½ cup unsifted flour
1 teaspoon double-acting baking powder
A pinch of salt
2 cups sugar
2 eggs, well beaten
1 teaspoon vanilla extract
2 cups coarsely chopped pecans
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 400°. With a pastry brush, spread 2 tablespoons of the softened butter over two large baking sheets. Sprinkle each baking sheet with 1 tablespoon of the flour and tip the pan from side to side to distribute the flour evenly.
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2. Invert the baking sheet and rap it sharply to remove the excess flour. Combine ½ cup of the flour, the baking powder and the salt, and sift them together into a bowl. Set aside.
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3. In a deep bowl, cream 2 tablespoons of softened butter by beating and mashing it against the sides of the bowl with the. back of a spoon until it is light and fluffy. Add the sugar, beat in the eggs and the vanilla extract, and stir the flour mixture into the batter. Then add the pecans.
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4. Drop the batter by the heaping teaspoonful onto the prepared baking sheets, spacing the cookies about 3 inches apart. Bake in the middle of the oven for 5 minutes, or until the cookies have spread into lacelike 4-inch rounds and have turned golden brown.
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5. Let the cookies cool for a minute or so, then transfer them to wire racks to cool completely.
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6. Let the baking sheets cool completely, then coat them with the remaining 2 tablespoons of softened butter and 2 tablespoons of flour, and bake the remaining cookies in the preheated oven. In a tightly covered jar or box, the cookies can safely be kept for a week or so.
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