Auntie E's Easy Pumpkin Spice Bundt Cake.

This is a super easy recipe  I created. It was early morning and I wanted something sweet for Breakfast. Being it is the holiday time,  Pumpkin Spice is the in thing. Latte's and muffins are all the rage in the coffee shop and Bakery. So, here is an easy Pumpkin Spice Bundt Cake. It takes about 10 minutes to prepare and 60 to cook.

Auntie E's Easy Pumpkin Spice Bundt Cake.

Mix together,

2 1/2 cups of Flour
2 1/4 cups Sugar
1/4 teaspoon each of Ground ginger, Ground Cloves and Ground Allspice.
1 teaspoon  Ground Cinnamon
3/4 teaspoon of Ground Nutmeg.
1 1/2 teaspoon Baking Soda.
1 1/4 teaspoon of Salt.
 Set aside.

In a mixer add:

3/4 cups Crisco liquid vegetable oil.
1/2 cup Half and Half.
15oz  of Puree Pumpkin.
3 Large eggs.
1/2 Tablespoon of Silver Cloud Estates Butter, Natural flavor blend ( sugar free)*
1/2 Tablespoon of Silver cloud EstatesPumpkin Pie Natural Flavor (sugar free)*

Blend on medium until well blended,
Add the Flour Mixture and blend until smooth.

PreHeat oven to 350 Fahrenhiet,  lightly Grease and flour a bundt pan, Pour the  mixture into the pan and bake in preheated over for 60 to 70  minutes. until a cake tester comes out clean.
Once out of oven let cool 15 minutes, put serving tray on top and invert.

* I use the Silver Cloud Estates brand. There are Sugar and Gluten free and I find the flavors do well in baking. You can get these through their site ( as link in the recipe) or on  Amazon. some Cake supply places carry the brand also.

copyright 2015 by "Auntie E Cookbook/M Dubros"

Moms Holiday Stuffing

My Mom loved making this recipe and the family enjoyed it every Thanksgiving and Christmas. My Baby Brother called me up to get it yesterday. So, I decided to add it to my cookbook. I have modified it to make it easier to make. However the same flavors are there.

Mom C's Stuffing

7oz package of Diced Mirepiox ( Celery , onion and Carrots diced)
4 hard boiled eggs diced.
2 teaspoons Dried Sage
1teaspoon dried thyme ( *or 2 sprigs of fresh thyme, remove stems)
1 teaspoon dried rosemary ( *or1 tablespoon  fresh Rosemary)
* if using fresh process them in a  clean coffee grinder til finely chopped.

1 -12oz package of Potato bread Soft cubed stuffing ( unseasoned), you can use the hard kind but make sure it is unseasoned.


1- 32oz turkey or chicken broth
about 2 tablespoon bacon grease.
the Liver, gizzard and neck of the turkey( usually in the turkeys cavity).  This you will cook . brown  them on medium heat in the Bacon grease and then add the Turkey or chicken Broth bring to simmer and low heat  to simmer cook for 20 minutes. remove from heat, remove turkey parts , reserve the broth. Dice  the meat,the neck will need to be shredded and chopped. ( I do not use the heart or gizzard, feel they are too tough, however my mom used the gizzard).  set the broth  and meat aside.

In a large bowl, mix the Mirepiox , eggs and spices together, mix in the meat, stir together. add the bread and mix well.
Start pouring in the Broth about 1/2 of it , mix well. You will keep adding the broth until the bread mixture hold together, ( DO NOT Soak)  Just until it comes together like moist bread. Depending on if you use fresh or dried bread cubes. you will use more liquid for the dried.
Place in a 2 qt buttered baking dish ( if you are using a glazed or non stick dish you do not have to butter the dish)

Refrigerate for at least 1 hour (can be made the day before.)

bake in a 350 F. oven for 1 hour or until heated all the way through.

copyright 2015 by "Auntie E Cookbook/M Dubros"

Auntie E's Apfel Strudel

 My father has Diabetes so I have been trying to make things that do not have a high sugar impact. Using other lower Glycemic choices. This is a holiday favorite I had redone. the fiber will help with the Carbs and the add suger is low glycemic.

Auntie E's Apfel Strudel 

7 Granny smith apples cored and sliced. ,1/2 cup Diced Dried Dates, 1/2 cup Diced Dried Plums, 1 teaspoon ground Cinnamon, 1/2 teaspoon ground nutmeg, 1/8 teaspoon ground Allspice,2 Tablespoon Agave nectar, 2 Tablespoon Orange Pulp, 1/4 cup High pulp Orange Juice., 4 tablespoon Tapioca Flour., About 2 tablespoon of soft butter,  Pie dough recipe of your choice for a double crust.

Mix apples and fruit together with juice and pulp and the Agave nectar. Mix spices and flour together and toss into the apples, mix well.

Roll out  dough to about 1/2 inch rectangle the size of  10x14. (make two of these).
spread butter on dough,  place 1/2 of the apple mixture about 1/3 from the end ( long side is top).. fold  long 14 inch side over the  apples and then the top side. seal edges. brush with some soften butter. make about 4 short slit on top. You will have a 10 inch log.

Place on a Parchment paper lined jelly roll pan. Bake in a preheat over 425 for about 30-40 minutes, until golden Brown on top.

 copyright 2015 by "Auntie E Cookbook/M Dubros"

My Favorite Things :The Prefect Morning Treat

My daughter was Facebooking me last evening on this recipes' details. It is one of my Favorite Things for the hoildays.

It is a recipe that my Mother in Laws made at Christmas. So easy and so good.

Dee's Danish Puff

for puffs you will need:
1 cup boiling Water
1/2 cup butter
1 Cup flour
4 eggs.

 for icing you will need:
confectionery sugar
water or lemon or orange juice.
Maraschino cherries
Slivered Almonds.

Preheat oven to 400 degree Fahrenheit.
Lightly grease a cookie sheet.or use a parchment paper lined cookie sheet

1. melt butter in Boiling water, return to a boil.
2. turn heat down and add flour all at once. With a wooden spoon stir vigorously till a ball forms.
3. remove from heat. Add eggs one at a time, beating til smooth each time.
4. on prepared cookie sheet, using the wooden spoon drop about three spoon fulls to form one row, make sure each drop touches the other (this will form your strip). Then make another strip and same way.
5. bake in the oven for 35 minutes, remove for oven Prick with a fork. and return to oven - turn off oven, leave in for 5-10minutes. Remove from oven.
6. make glaze and drizzle over the puffs add cherries and sprinkle with almond.

to make glaze:
1/2 cup Confectionery sugar and  about 3 teaspoon of water. ( you can use lemon jiuce or orange juce also).
 put the confectionery sugar in a small mixing bowl. slow add water one teaspoon at a time until you get a smooth glaze. it should be thick  but able to stream from a spoon. you can add more sugar if it get to watery. I like it a little thick and just able to stream on the  danish balls. Make sure you wait until the danish cools  so that the glaze will not melt with streamed on the balls.

 Add Maraschino cherries
 Slivered Almonds.
copyright 2014 by"Auntie E CookBook/MDubrosky"

Pumpkin Season is Here

Don't you just love that Pumpkin Spice latte at the Favorite coffee shop? Well in the nation there was a shortage of the product. Some folks has to do without for a few day, while they restocked. So I looked on line to buy my own Pumpkin Pie syrup and make my own. The cost and calorie where less.

So here are the details:
 At the Coffee shop.... The Cost for a  Pumpkin spice Latte( 2% milk) is around 4 dollars and the calorie count is 310 per 16 oz. and add 70 more calories if you choose Whipped Cream .

My Homemade version.....The Cost about 1 dollars and 40 cents. The calorie count is about 90 per 16oz, without whipped Cream. you can make your own whipped cream for about half the calories of the Coffee shops'.

I order my syrup by the case and save money. the cost is less then in the market and I did not have to make unnecessary trips to  the store just to find out they did not have it. The link is in the recipe for you.
Frothing milk is better if the fat content is @ 2%. It hold up better. However you can use non fat milk in the machine. It just seems to deflate faster and the calories are about the same. the difference is in the fat content.

Pumpkin Pie Latte

8 oz of strongly brewed coffee
3/4 oz of Pumpkin Pie syrup ( I use Torani )
1 oz of 2% milk and a couple spoon fulls of froth ( I use my frothing machine)

put syrup in coffee cup
pour coffee into cup,
add warmed milk and stir
top with frothed Milk ( about 2 tablespoons)

Enjoy, My recipe taste just like the Coffee shop. If you like it sweeter you can add another 1/4 oz of syrup each 1/4 oz is 25 calories.

Calories= 45 per cup.(8oz)
cost is = .70 cents per 8 oz.

Coffee time with Auntie E - A Look back..

Looking back at holiday's past I had a thought of Germany and the Fruit breads. these are the one just made for Christmas time. Oh I remember the Panettones and Stollens, those wonderful flavors mingled together. That got me thinking of this weeks Thursday Holiday Flare links. How about those special Breads, the ones your family had only on this special holiday season. Holiday Breads are so much fun to make.
I am digging out the recipes this week. I'll be making a few and deciding with one I will post. Probably a German one for sure, since I have fond memories of being there during Christmas seasons of past.

Now to my coffee, I tried a different one this morning. A Christmas blend from Starbucks, not my favorite. Will have to do some adjusting to the strength. What are you drinking this day? Is it a holiday flavored one?

Coffee time with Auntie E- Still trying

Well today I am drinking my coffee and think of all the things I need to get going on. I have a start baking the Holiday Cookies. That right so this weeks Holiday Flare Contest links will be Holiday Cookies. Remember to link yours up on Thursday.
It has been a rough start with the Hoilday Flare Contest. I really haven't had much entries. Looks like I need to look at some other means to grab folks attention...Any suggestions here?I would appreciate it. Maybe the Prizes aren't tantalizing to folks.. Or maybe there just isn't a lot of cookers on this Cyberspace.

Onto my favorite cookie.... I love Almond flavors doing the holidays. I have a great Almond Snap recipe. Southern Living published my recipe in one of their cookbooks ,( the 1992 annual cookbook and in the 1992 Southenliving December magazine). I will be posting it on Thursday for Holiday Flare.
Hope you will return to link up your favorite Holiday cookie recipe on Thursday. You can still link up those Breads, Side dishes and Dessert, just click on the color links above.

Coffee time with Auntie E- Holiday Dinner

I'm sitting here with my Coffee. Today's flavor is Vanilla Latte. Looking over my Thanksgiving Menu and making decisions. Daughter wants Ham, we want turkey. That's how it goes around my Kitchen table. Each person wants something different. Now I am looking for a great Ham recipe. Oh we will have both. With 15 people possibly being there for this meal, I think I will need both meats. I did purchase fresh Cranberries at the Amish market over the weekend.For that Cranberry relish recipes under side dishes.

For this weeks Thursday Holiday Flare we will link up our Favorite Meat Recipes. Over the holiday season we serve meats like Lamb,Goose,Turkey,Ham, Pheasant and all kinds of beef. I thought it would be nice to learn some new ways to cook these. So be sure to come back Thursday and link up your Meat dishes.

You can link up your Side dishes, Desserts and Bread now. Just click on the Appropriate name on the top, just under the Banner any time. The links are all color coded. Or if you prefer, you can click on the names in this post. Now don't forget Voting is opened to all visitors, You do not have to link a recipe to vote on them.

To recap the prizes, there are; First place 50 dollar visa gift card, Second place 25 dollar visa gift card and Third place a Winter fragrance candle in a reusable container. Just be sure to check out the Holiday Flare rules on the side bar. Link up your recipe and start cooking.

So what are you drinking today? Coffee or tea...What do you put in your Drink? Flavored cream or plain.

Roasted Rosemary and Garlic Lamb

Oh I thought I had the recipe in the cookbook. Well it must have gotten away . So I will post it now and post a photo later. I like to use a enamel cast iron roaster with a lid. You can brown in it and then put it in the oven.


Roasted Rosemary and Garlic Lamb.

boneless Lamb leg is the best to use.
a little flour, kosher salt and pepper
4 gloves of garlic Crushed
4 Tablespoons of Olive oil
4 Tablespoon fresh Rosemary( about 2 good size sprigs)

1. Mix the Garlic, rosemary and 2 tablespoon of olive oil together to make a paste. set aside
2. Preheat oven to 325 Fahrenheit.
3. Dust the lamb with flour, salt and pepper. Heat a heavy cast iron roasting pan on medium high heat on the stove top, add about 2 tablespoon olive oil in skillet, add lamb and brown on all sides.
4. Coat lamb top with Rosemary/ garlic paste.
5. Cover and place in the oven roast for about 2 hours or until meat registers 160 degrees F. Figure about approximately 20 to 25 minutes per pound at 325 degrees for a boneless roast and Use a meat thermometer to determine doneness .
   

• Medium rare 145 F,

• Medium 160 F

• Well done 175 F

Let stand 10 minutes. Internal temperature will rise approximately 10 degrees. Slice and serve.

A Valentine for you.

Now wouldn't we love this cake on our tables. Happy Valentine's Day.


Cake by Mimi's bakery.

A Swedish delight

Hubby's Mom, Dee, use to make this for the holidays. I started making it for Christmas morning.
It is a type of puff danish. Very easy to make.



Dee's Danish Puff

1 cup boiling Water
1/2 cup butter
1 Cup flour
4 eggs.

glaze:
Confectionery sugar and water.
Maraschino cherries
Slivered Almonds.

Preheat oven to 400 degree Fahrenheit.
Lightly grease a cookie sheet.

1. melt butter in Boiling water, return to a boil.
2. turn heat down and add flour all at once. With a wooden spoon stir vigorously till a ball forms.
3. remove from heat. Add eggs one at a time, beating til smooth each time.
4. on prepared cookie sheet, using the wooden spoon drop about three spoon fulls to form one row, make sure each drop touches the other (this will form your strip). Then make another strip and same way.
5. bake in the oven for 35 minutes, remove for oven Prick with a fork. and return to oven - turn off oven, leave in for 5-10minutes. Remove from oven.
6. make glaze and drizzle over the puffs add cherries and sprinkle with almond.

Peanut Butter Snowflake Cookies

Now this next one is a cracker/cookie my Mom used to make. We all just loved it. This is a very easy one, and will be fun for the whole family.

Peanut Butter Snowflake Sandwiches

You will need:
1 box of Snowflake shape Ritz Crackers
Some melting chocolate, White and Regular.
A Double boiler.

For the filling:
3/4 cup peanut butter
1 cup powder sugar
Cream together til smooth.

Melt the chocolate in a double boiler pan (Yes I have a gadget for this process, I will feature it on this weekend kitchen gadget) but for now a double boiler will do fine. If you don't have one..You can use a quart saucepan filled with about 2 cups of water, bring water to a boil, then put a heat resistance glass bowl on top of the saucepan . Turn heat down to simmer. Put chocolate in and Stir until melted.

Put a small amount of filling on a flat side of one cracker. Top with a second cracker.
Dip in the melted chocolate using a fork and set on a waxed papered lined cooling rack.
Cool completely. You can put them in a refrigerator just to set the chocolate. Place in air tight container. No refrigeration required. However my Mom did refrigerate them in a tin. My family prefer the Milk chocolate coated ones. I pictured the White Chocolate ones here.
But do not worried, they'll be gone before you know it.

Best -Ever Holiday Cookies

My daughter made these. I think these are her favorites. It is a basic Chocolate chip recipe but for the holiday we tweaked it a little.

Best-Ever Holiday Chip Cookies

1 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon Vanilla extract
1 teaspoon water
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
6 oz of chocolate chucks
6oz of Nestle Swirled Holiday chips.

Cream shortening in large mixing bowl. Gradually add Sugars beating well.
Add eggs , vanilla and water; beat well
Combine flour , soda and salt, sift together. Add to Creamed mixture, mix well.
Fold in chocolate and chips.

Drop by tablespoon onto lightly greased cookie sheets. about 2 inches apart.
bake at 350 degrease Fahrenheit oven for 12 minutes. remove for over let cool on sheet for about 1 minute. Remove and continue to cool on wire rack.

It's hard to not eat them warm. but they are really good when completely cooled.

Disclaimer; I have not received any compensation from Nestle's for this post.'

Ribbon cookies

These were from my 1991 Christmas with Southern Living Book. I cooked from this series of books a lot for the holiday. I modified the recipe so that the saturated fat and cholesterol would be lower. In the Ribbon Cookie recipe they call for Butter, you can use it if you wish. My recipe uses Crisco buttered flavored shortening*.

Ribbon Cookies

1 cup Crisco Buttered flavored shortening
1 1/2 cups Sugar
1 egg
1 teaspoon Vanilla extract
1/4 teaspoon Almond Extract
2 1/2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup finely chopped candied Cherries, divided
1 (1oz) square unsweetened chocolate, Melted
1/2 cup chopped Almonds

Line bottom and sides of a 9x5x3" loaf pan with aluminum foil. set aside
Beat shortening in a large mixing bowl at medium speed , gradually add sugar and beat well.
Add egg and flavorings, beat well.

Combine flour and baking powder and salt. Add to above mixture. Note the dough will be stiff.

Now turn out onto a board and divide into three(3) equal parts.
1. To the first part add 1/2 iof the chopped cherries, mix well. Press into the bottom of the lined pan.
2. To the second part knead the chocolate and almonds. Press over the first part in the lines pan.
3. Now the the third and finally part mix the rest of the cherries into it. Press on top of the chocolate part.

Now cover and refrigerate for 8 hours. Remove from fridge and Invert out onto cutting board, remove foil.
Cut dough lenghwise into thirds (about 1 1/2" strips). Now start cutting each strip into 1/4" slices.
Place on Ungreased cookie sheet about 1" apart. Bake at 350 degree fahrenheit oven for 12-14 minutes. Cool on wire rack. Yield about 7 dozen

* using Crisco buttered flavored shortening will cut the sat fat by half. As to the Cholesterol it has Zero.

disclaimer:I have not received any compensation from The J.M. Smucker Company the makers of Crisco products.

Auntie E's Shortbread Cookies

I love Shortbread cookies. However trying to keep the Saturated fats and Cholesterol down can be hard with them. Even though Butter makes them so good there is 7 grams of Sat fat and 30 mg of cholesterol in 1 Tablespoon of butter. That could add up quickly in the cookies. So what am I to do... Not enjoy shortbread cookies for the holidays. Oh I don't think so!
I created a shortbread cookie with less than half the sat fat and zero cholesterol and it still taste like the real thing. But I still limit myself to them by making large cookies. One satisfies my taste buds.

1 cup of Buttered flavored Crisco shortening
1/2 cup of fine Organic Sugar (I use Wholesome brand)
1 teaspoon Wilton buttered flavoring
2-1/2 cups of Flour

Using a food processor with cutting blade in. Put the Shortening in and process til smooth. open scrape down sides.
Add sugar, continue processing , add the flavoring while processing through the top opening.
Open lid and add all the flour, Put lid back on process with a quick on-off until flour is incorporated, texture will be a little crumbly.

Remove from processor and pat into 2 or 3 1/2 inch balls, place on a lightly grease jellyroll pan and press down. I used some cookie stamps for mine (they will be this weekend gadget). However you can use a bottom of a glass.
Sprinkle cookies with some organic sugar.
Cook on the middle rack of a 300 Degree Fahrenheit oven for 45 min for small 55 minutes for large. remove from oven and cool in jellyroll pan.
Makes about 20 small or 10 large cookies.
No refrigeration needed.

FYI: in Auntie E's Shortbread 3-1/2 inch cookie there is about 4.5 g sat fat and 0 mg cholesterol in it.
If it were made with Butter it would have 11.2 g sat fat and 48 mg cholesterol in each cookie.

Copyright2009"Auntie E's CookBook/M Dubros"

Bubbe's D's Latkes

I took the weekend off..Well kind of Not! Made Latkes. Debated about posting the recipe, family secret and all you know. But then I thought Why not. You all can not come to my home to try them and it is still Chanukah. You need to try them once during the eight days. so Here it is. Join us in the Latkes dance and don't forget to pick up the Applesauce.

You will need:
4 large Russet Potatoes
1/4 cup sweet onion (minced)
1 egg
1/8 teaspoon pepper
1/4 teaspoon Kosher Salt
1/4 teaspoon baking powder
2 tablespoon flour
1/4 freshly grated Nutmeg
Olive oil for frying

1. Grate the potatoes, put in a bowl lined with a kitchen towel.
2. Add the Minced onion, completely wrap in the towel. set aside.

Now, every now and then, go to the towel and give it a squeeze. this will release the water from the potatoes. discard that water. I do this for about 10 minutes, to make sure all the water is out and the mixture is some what dry. (this is the secret to great latkes).

3. unwrap the potatoes mixture add the remaining ingredients and mix well.
4. Coat the bottom of the large skillet with the Olive oil heat on medium high heat.
5. Once oil is heated, add about 2 tablespoon of Latkes mixture to oil, flatten and cook til browned on one side the flip over and continue to cook until browned.
6. place on paper towel to drain some oil.
7. Transfer to large platter
and finally the last step
8. serve with Applesauce.

copyright 2009"AuntieE'sCookbook/M Dubros"

Weekend Kitchen Gadget- Making Fudge

These are my best mixing bowls. I have two sizes and I use both.
I love the lids for storage and they are great in the Microwave.
I used it to make the following fudge.



This is the most easiest Fudge. It takes less than 5 minutes to make. Ready to eat in about 2 hours.

Macadamia Mocha Fudge

12 oz package Semi-Sweet Chocolate Morsels
14 oz can Eagle Brand Sweetened Condensed Milk
1 Tablespoon Strong Brew coffee.
1 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup Chopped Macadamia nuts
1 teaspoon vanilla extract.

1. Lined a 8x8 " square pan with aluminum foil and butter it. set aside

2. In a microwave prof bowl put in the first five ingredients. Microwave on high for 90 seconds (11/2 minutes) . Remove from Microwave oven and stir until the smooth.
3. Add Nuts and Vanilla stir.
4. Pour into prepared Square pan.
5. Cover and refrigerate for a least 2 hours
6. Remove from pan and cut into desired Squares.

Copyright 2009 "Auntie E CookBook/MDubros"

Not your Daddy's FruitCake.

When I was little my dad love fruitcake. I really like it also.
I feel it has gotten a bad rap.
So I created one that I think will bring the fruit cake skeptics back.

Santa's Holiday Fruitcake

This is a starter recipe, however you can use Buttermilk instead.

Mix together(wet ingredients)
2 cups Amish Starter
2 eggs
1/2 cup Honey
1 teaspoon Rum flavoring
1/3 cup canola oil.
1/2 molasses

Mix ingredients together, well.

Sift together
2 cups Flour
1/8 teaspoon ground Mace
1/4 teaspoon ground ginger
1/8 teaspoon ground Nutmeg
1 teaspoon ground Cinnamon
1/2 teaspoon baking soda
1-1/2 teaspoon bake powder
1/2 teaspoon salt.

add to Wet ingredients, mix well

Fold in
2 pounds Fruit cake mix
2/3 cups Chopped Black Walnuts

Butter and sugar 3 (4x8 ) loaf pans
Divide batter evenly in pans
Cook at 350 degrees Fahrenheit for 35 to 40 minutes. til toothpick or knife place in center comes out clean.
The Fruit cake is better on next day. You can refrigerate the loaves for about three days (to allow the flavors to come out)and then freeze them for later.

copyright 2009 "Auntie E CookBook/M Dubros"

Holiday Espresso Pecans

My daughter has been bugging me to let her make my Holiday Pecans. so today we will feature them. This is a very easy recipe, it doesn't take that long to make but oh are they good.


Holiday Espresso Pecans.

4 Tablespoon Butter
1/2 cup dark Brown Sugar
1 Tablespoon Instant Espresso Coffee-Powder
1/4 cup Apple Juice
1 teaspoon Cinnamon
1/2 teaspoon instant Mulling spice (I use Tastefully Simple brand)
4 cups Pecan halves

In a skillet melt butter on medium heat
Add next five ingredients and mix well, bring to a boil. cook for 1 minute, stirring constantly.
Remove from heat add pecan halves and stir well.
Pour onto a lightly greased cookies sheet
Place in a 325 degree Fahrenheit oven for 15 minutes, stirring every 5 minutes.
Remove from oven let cool and break apart. store in a air tight container.
Copyright 2009"Auntie E's CookBook/M Dubros

Melt in your Mouth Cookies

Do you love those Pecan Sandies, you know the ones. They are so good it is hard to put them down. These are in the same category. A great Holiday Cookies, small enough to not make you feel like you can't have one. Yet not easy to just have one....





Butter Pecan Fingers.

3/4 cup unsalted butter
1/2 cup of sugar
2/3 cup ground pecans
2 teaspoon cold water
2 teaspoon vanilla Extract
1-3/4 cups flour
dash of salt
Sifted powder sugar.

1.Cream butter in mixer gradually add sugar mix well.
2.Add ground pecans ,water and Vanilla. mix well
3.combine flour and salt
4. add to butter pecan mixture.
Mix well

5.shape 1 tablespoon of dough into a 2 inch finger shape and place 1 inch part on ungreased cooking sheets. ( I use silicone baking pads)
6.bake at 300 degree Fahrenheit oven for 25 minutes.
7. Remove from pan to cooling rack.
8. After cooled roll into powder sugar.
Yields about 4 to 5 dozen.
Copyright 2009"Auntie E,s CookBook/M Dubros"