Pecan Twist Squares

 

I do love old recipes, but sometimes they are written in such a way that makes them very difficult to read.  In the instance of this old calendar I have been posting recipes from, they place ingredients and directions in such a way that it makes it hard to gather your items beforehand.  And it also looks weird when I type them out.  But we shall soldier through it, good troopers that we are.

 

I remember when we were young, my brother’s favorite pie was Pecan Pie.  It is remarkable that I remember this, as I have trouble telling most people what I had for dinner two nights ago.  I guess certain things stick with you, more so than others.

 

Instead of making a large pie, try these portion controlled Pecan Twist Squares.  Humor yourself into the idea that you will only eat one.  And then scold yourself when you eat enough to fill a 9-inch pie pan.  Then consider why they are called twists.  Because you don’t twist them at all.  Silly people.

 

Pecan Twist Squares

Thoroughly cream ½ cup shortening with 1 cup of sugar.  Blend in 1 egg yolk, 3 tablespoons milk, and ¾ teaspoon vanilla.  Mix in 1 ¾ to 2 cups of sifted enriched flour, and ¾ teaspoon salt.  With hand, press dough into ball.  Roll out dough ½ at a time about 1/8” thick on floured cloth-covered board (the thinner the dough, the crisper the cookies).  Brush each half of dough with ½ egg white slightly beaten with a fork.  Sprinkle each half of dough with 2/3 cup finely chopped pecans and pat into dough.

Cut in 1 ½” squares with a sharp knife.  Place on a well greased heavy baking sheet.  Bake 12-15 minutes in quick, moderate oven (375°F).  Makes about 10 dozen cookies, 1 ½” square.

Note:  To retain crispness of cookies, store in can with a loose cover.  They will remain dry and crisp except in very humid weather, but can be dried again in the oven.

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