COOKIES
2 c All-purpose flour
1 c Pecans
1/8 ts Salt
1 c Butter or margarine,
-softened
1/2 c Firmly packed brown sugar
-ICING-
3 c Sifted confectioners sugar
1/4 c Milk
Pink paste food coloring
Paper cutouts to decorate
Process flour, pecans, and salt in a blender or food processor until
mixture is a fine powder. In a large bowl, cream butter and sugar until
fluffy. Stir dry ingredients into creamed mixture. Cover and chill 1 hour.
Preheat oven to 350F degrees. On a lightly floured surface, use a floured
rolling pin to roll out dough to 1/8 inch thickness. Use various sizes of
heart-shaped cookie cutters to cut out cookies. Transfer to a greased
baking sheet. Bake 12 to 15 minutes or until edges are light brown.
Transfer to a wire rack with waxed paper underneath to cool completely.
For icing, stir sugar and milk together in a medium bowl until smooth. Tint
icing pink. Ice cookies. Before icing hardens, gently press paper cutouts
on tops of cookies. Allow icing to harden. Store in an airtight container.
Remove paper cutouts before eating. Yield: about 3 1/2 dozen 2 1/2 inch
cookies.
Yields
3 1/2 doz.