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Dear Cooks,

Hi! Well.... December is here and cookie baking should be ramping up, full speed ahead!

I know this might bring a deeply felt sigh to some and big, happy smiles to others! I have two cookie recipes to temp you into the baking mood! The Butter Pecan is new to me but the Michigan Rocks are well know to me and my family. It is my grandmothers recipe and it is an old one to be sure! I must admit though, as a child I disliked these holiday gems. What self-respecting child would ever, knowingly eat a date? And raisins were not big on the list either! Plus there was absolutely no chocolate in this cookie. Three strikes! You are out!! But, as we grow, our tastes change and these cookies are not as nasty as they used to be! In fact I’m told they are scrumptious! So... here is my grammas recipe, I will leave it up to you to decide!

Enjoy! Elaine


BUTTER PECAN COOKIES

Cookies:

1    Cup Butter (softened)

1    Cup Brown Sugar

1/2 Cup Sugar

2    tsp. Vanilla

2    Large Eggs

2    Cups All-purpose Flour

1/2 tsp. Baking Soda

1/4 tsp. Salt

1    Cup Pecans (chopped)

 

Maple Buttercream:

1       Stick Butter

1 1/2 Cup Powdered Sugar

2       Tbsp. Maple Syrup

2       Tbsp. Heavy Cream

Pecans (chopped, for decorating)
 

Preheat oven to 350 degrees F. In a large bowl using a hand mixer, beat the butter and sugars until smooth. Add vanilla and eggs and beat until combined, then add flour, baking soda and salt and mix until just combined. Fold in the chopped pecans.

Spoon tablespoon scoops onto a parchment lined baking sheet and bake until golden, 10 to 12 minutes. Let cool.

Frosting: In a large bowl, using a hand mixer, beat butter until smooth and fluffy, about 2 minutes. Add powdered sugar and beat until combined, then add maple syrup and heavy cream and beat until creamy. (If frosting is too thin beat in more powdered sugar, 1/4 cup at a time.) Frost cookies and decorate with more pecans.

Makes 2 dozen.


MICHIGAN ROCKS 

1       Box (12 oz.) Raisins 

1       lb. Dates (chopped)

1       lb. English Walnuts (chopped)

1 1/2 Cups Sugar

1       Cup Butter

4       Eggs

1 1/2 tsp. Cinnamon

1       tsp. Baking Soda

1/4    Cup Water

1       tsp. Vanilla Extract

1/4    tsp. Cream of Tartar

3       Cups Flour (divided)

Soak the raisins in water overnight. Drain the raisins, mix with 2 tablespoons of the flour and set aside. In a large mixing bowl, cream together the butter and sugar. Slowly add the eggs and mix well. Stir the baking soda into the 1/4 cup water and add to the creamed sugar mixture and mix well. Sift the dry ingredients together and add to the creamed sugar mixture, mix well. Stir in the raisins, nuts and dates. Drop by rounded spoonfull onto a very lightly greased cookie sheet. Bake at 350 degrees F. for about 15 minutes.

Recipe In Memory of Elsie Pyles


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