PECAN SHORTBREAD COOKIES

 

 

2 cups (4 sticks) butter, softened 1-3/4 cups  powdered sugar, divided 3-1/2 cups flour 1/2 cup  cornstarch 1-1/2 cups chopped PLANTERS Pecans, toasted.  HEAT oven to 350ºF.

 

BEAT butter and 1 cup sugar in large bowl with mixer until light and fluffy. Add flour and cornstarch; mix well. Stir in nuts.

 

ROLL dough into 1-inch balls; place, 2 inches apart, on baking sheets. Flatten slightly with bottom of glass.

 

BAKE 13 min. or until centers are set and tops are lightly browned; cool on baking sheets 5 min. Add warm cookies, 1 at a time, to remaining sugar; turn to evenly coat both sides of each. Cool completely on wire racks.

These cookies are better than Sandies:)

 

OLD FASHIONED SOUTHERN TEA CAKES

2 1/2 c. sifted plain flour
1/4 tsp. salt
2 tsp. baking powder
1/2 c. butter
1 c. sugar
2 eggs, beaten
1/2 tsp. vanilla
1 tbsp. milk

Sift flour, salt, baking powder together. Cream butter, sugar, eggs together. Add vanilla, milk and dry ingredients. Blend well. Place dough on lightly floured board, sprinkle flour over dough and roll to 1/2 inch thick. Cut with cookie cutter. Place on cookie sheet. Bake at 350 degrees to 375 degrees for 12 to 15 minutes.

 

Got this recipe from a ood friend, Erlene.  It was posted on Facebook, and had a comment that zesting some lemon into the mix was Great! 

ARTICHOKES FRENCH

 

 

 

Prep time: 15 minutes  Total time: 25 minutes  Servings: 4

 

Ingredients:

1 (15oz.) can whole artichoke hearts

3/4 cup flour

salt and pepper

2 large eggs, beaten

4 Tablespoons butter

1cup white wine ( I like Woodbridge Pinot Grigio)

1-2 Tablespoons fresh squeezed lemon juice

grated parmesan cheese to garnish

1/2 pound angelhair pasta, cooked and drained(coat with a bit of butter to keep from sticking together. save a bit of the pasta water for the sauce.

 

Directions:

Well drain the artichokes, then slice them in half.

put flour into a bowl with salt and pepper, and beaten egg into another bowl.

add sliced artichokes to flour and coat them, then coat them with the egg.

Heat a large skillet on medium to medium high heat, with 2 T. butter.

add the artichokes to skillet, and brown them on all sides to your liking.

When fully cooked, add the cup of wine, and 2 more Tablespoons butter. 

let the wine reduce for a few minutes till sauce coats the back of the spoon.

add the pasta, and a small amount of the pasta water.  when all is coated with sauce and ready,

place on a serving platter, and squeeze the lemon over it, and sprinkle with the parmesan cheese.

This dish can also be done with chicken breast, it is good also with both together.