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.