Wishing Y'all a Happy & Prosperous New Year
We will be enjoying the Evening with a Shrimp Cocktail with a
Sparkling Moscato wine.
The Pork Tenderloin will be roasted with garlic and rosemary.
My Apricot Créme Sauce will be easy since I use Apricot Jam heated until melted
and then add a tablespoon or two of heavy cream. So EASY!!
I love brown rice and will make that with sautéd pecans and pimentos.
The steamed broccoli with be served with a light cheese sauce.
The steamed broccoli with be served with a light cheese sauce.
And here is the Pecan Sandies recipe!!
@@@@@ Now You're Cooking! Export Format
Pecan Sandies
1 cup butter
1/2 cup sugar
2 teaspoon water
2 teaspoon almond extract
2 cup flour
1/2 teaspoon baking soda
1 pinch salt
1 cup pecans; fine chop
Cream 1 cup butter and 1/2 cup sugar. Add 2 teaspoons water and 2 teaspoons almond extract. Sift together 2 cups sifted flour, baking soda and salt. Add flour mixture to creamed butter and mix to combine. Stir in 1 cup chopped pecans. Do not overmix.
Chill 1 hour. Form one inch balls and place on a parchment paper lined baking sheet. Bake at 325F for about 20 minutes. Watch closely and do not let them over brown. Cool slightly roll in powdered sugar, if desired.
I put my dough on plastic wrap and roll into a log and chill. Easier to slice the chilled cookie dough with a serrated knife.
Note: The original recipe called for vanilla. I find the almond extract really adds dimension to the finished cookie flavor. The vanilla was just too "fragile" for my taste.
Notes: ©WHStoneman
Yield: 24 servings
** Exported from Now You're Cooking! v5.89 **
Pecan Sandies
1 cup butter
1/2 cup sugar
2 teaspoon water
2 teaspoon almond extract
2 cup flour
1/2 teaspoon baking soda
1 pinch salt
1 cup pecans; fine chop
Cream 1 cup butter and 1/2 cup sugar. Add 2 teaspoons water and 2 teaspoons almond extract. Sift together 2 cups sifted flour, baking soda and salt. Add flour mixture to creamed butter and mix to combine. Stir in 1 cup chopped pecans. Do not overmix.
Chill 1 hour. Form one inch balls and place on a parchment paper lined baking sheet. Bake at 325F for about 20 minutes. Watch closely and do not let them over brown. Cool slightly roll in powdered sugar, if desired.
I put my dough on plastic wrap and roll into a log and chill. Easier to slice the chilled cookie dough with a serrated knife.
Note: The original recipe called for vanilla. I find the almond extract really adds dimension to the finished cookie flavor. The vanilla was just too "fragile" for my taste.
Notes: ©WHStoneman
Yield: 24 servings
** Exported from Now You're Cooking! v5.89 **
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| The dough will be a little crumbly...but be patient..it will come together! |
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| I place the dough in plastic wrap.....then... |
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| Roll tight in my plastic cutting boards and secure with a twist tie...(these things are wonderful!) |
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| Nice rounds ready for baking. |
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| After baking...I have to hide them from myself or there won't be any for dessert |
Bon Appétit and Enjoy
YOUR Wonderful World!
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| And the Pork Tenderloin with Apricot Creme Sauce was wonderful |
