Pecan Dreams

Ingredients

• 1/2 lb. butter
• 1 cup pecans, cut coarse
• 4 tablespoons confectioner's sugar
• 1 teaspoon vanilla
• 1 teaspoon water
• 1 cup flour

Method

1. 1

   Cream butter.

2. 2

   Mix ingredients well.

3. 3

   Roll the confections in palm of hand to the size of a date.

4. 4

   Bake in slow oven (250 degrees).

5. 5

   Roll in confectioner's sugar if you like.

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 39. The excerpt below is the record exactly as published.

PECAN DREAMS % lb. butter 1 cup pecans, cut coarse 4 tablespoons conf ec- 1 teaspoon vanilla tioner's sugar 1 teaspoon water 1 cup flour Cream butter. Mix ingredients well. Roll the confections in palm of hand to the size of a date. Bake in slow oven (250 degrees). Roll in confectioner's sugar if you like. Mrs. Frank W. Hanft. PETIT-FOURS Break three large eggs into top part of double boiler. Add % cup sugar. Set over hot water on low fire. Beat with egg beater until light and frothy, never allowing mixture to get too hot. Sift pastry flour. Measure % cup and sift again with % teaspoon baking powder. Melt V2 cup of butter. Remove the eggs and sugar from fire and add butter and flour alter- nately, working quickly. Add teaspoon vanilla. Pour into well greased shallow pans and bake at 350 degrees for 20 minutes. Cut into small squares while warm, split and fill with jam or marmalade and frost. Mrs. J. B. Bullitt. RAISIN TARTS 1 cup raisins 2 tablespoons lemon juice 1 cup sugar Lemon rind 1 egg Pastry 1 soda cracker (crushed) Chop raisins, add sugar, egg slightly beaten, cracker crumbs, lemon juice, and grated rind. Roll pastry and cut in four-inch squares. On each put a spoonful of filling. Fold pastry over, making a triangle. Press the edges with a fork. Bake 20 minutes at 400 degrees. Mrs. H. F. Munch. The Chapel Hill Cook Book 77 RASPBERRY TARTLETS *4 lb. cream cheese 1 cup flour % lb. butter Cream cheese in butter well, then add sifted flour. Chill in ice box over night, roll thin and cut with cookie cutter. Bake at 450 degrees for 15 minutes. While still warm make dent and fill with raspberry jam. Good with salads. Mrs. R. W. Bost. SAND TARTS Y2 lb. butter a

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