Red Raspberry Cinnamon-Oat Crumble

Topping Ingredients

• ⅔ cup white whole wheat flour
• ⅔ cup old fashioned oats
• ¼ cup packed brown sugar substitute blend
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground allspice
• ⅓ cup canola oil

Filling Ingredients

• 1 pound bag frozen unsweetened peach slices, thawed
• 12-ounce bag frozen unsweetened red raspberries
• ¼ cup packed brown sugar substitute blend
• 2 teaspoons fresh lemon juice
• ½ teaspoon ground cinnamon
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 375°F.
2. In large bowl, stir together topping ingredients, except oil. Drizzle oil over all and gently toss with fork to create “crumble” texture.
3. Coat 11-by-7-inch baking dish with cooking spray. Stir together filling ingredients. Sprinkle topping evenly over all. Bake 45-50 minutes or until lightly brown and fruit is bubbling.
4. Remove from the oven and let stand 30 minutes to absorb flavors.

Cook’s Tip: As with most fruit cobblers, the flavors are even better the next day because they are more blended and have time to absorb into the fruit.

Red Raspberry Stained Pears

Ingredients

• 2 firm medium pears, peeled, halved and cored (12 ounces total)
• ¾ cup water
• 2 teaspoons cornstarch
• 1 ⅓ cups frozen unsweetened red raspberries
• ½ teaspoon almond extract
• 2 tablespoons granulated sugar
• 2 tablespoons sliced almonds, toasted, coarsely crumbled

Directions

1. Bring ½ cup of water to a boil in medium nonstick skillet over medium high heat, add pears, cut side down, cover, reduce heat, and simmer 7-8 minutes or until just tender crisp. Remove skillet from heat. Using large slotted spatula, remove pears and place in 13-by-9-inch glass baking dish.
2. Combine cornstarch with remaining ¼ cup water in small bowl. Stir until cornstarch is completely dissolved. Add mixture to pan drippings in skillet with raspberries, stir to blend. Bring to a boil, over medium high heat, continue boiling 1 minute. Do not stir. Remove from heat, gently stir in almond extract and pour over pears. Let stand 1 hour, turning pears occasionally.
3. To serve place pears on dessert plates, spoon sauce over all, sprinkle sugar and almonds evenly over all.

Squash Cheesecake

(Makes 10-12 servings)

Ingredients

Squash Puree

• 1 pound butternut squash, cut in half and seeded

Crust

• 7 ounces ginger cookies
• ¼ cup unsalted butter, melted

Cheesecake

• ½ cup packed light brown sugar
• ¼ teaspoon ground cinnamon
• 14 ounces cream cheese
• 3 eggs
• 1 teaspoon vanilla extract
• ⅔ cup buttermilk

Garnish

• 2 tablespoons green pumpkin seeds, toasted

Directions

1. Grease an 8-inch springform pan.
2. Preheat oven to 325°F.
3. Bake squash until soft. Cool, then puree flesh in food processor.
4. Whiz ginger cookies to fine crumbs and add melted butter.
5. Press mixture into base of prepared pan. Cover and chill.
6. Mix brown sugar, cinnamon, and cream cheese together in bowl until smooth.
7. Add eggs, vanilla, squash puree, and buttermilk and mix well. Pour filling over crust.
8. Bake 40 to 50 minutes. Cool in oven for 5 minutes with door ajar; cool and chill. Scatter seeds over.

Buttery Shortbread

Try Melissa d'Arabian's Buttery Shortbread with a hint of cinnamon and orange zest.

Ingredients

• 1 stick unsalted butter at room temperature
• ¼ cup sugar
• ½ teaspoon orange zest
• ½ teaspoon cinnamon
• ½ teaspoon kosher salt
• ½ cup all-purpose flour, plus extra to flour work surface
• ½ cup whole-wheat flour

Directions

1. Preheat oven to 300°F. Place butter and sugar in bowl of stand mixer (or in medium bowl if using hand mixer) and cream until light and airy, about 1 minute. Mix in salt, orange zest, and cinnamon, then add flour in 4 ¼-cup increments, mixing after each addition. Gather dough into ball (wrap in plastic wrap, and refrigerate for 15 minutes).
2. Lightly flour work surface and roll dough into an 8×2-inch rectangle, ½-inch thick. Trim slightly ragged edges and slice rectangle into 4 equal strips lengthwise. Repeat crosswise to yield 16 rectangles. Use spatula to transfer shortbread to cold, ungreased, rimmed baking sheet. Prick tops of squares with fork and bake until cookies are golden, about 25 minutes. Remove pan from oven and cool completely on wire rack.

Rustic Open-Faced Peach Pie

Peach pie from 350 Best Vegan Recipes by Deb Roussou © 2012 Robert Rose Inc. Reprinted with permission. All rights reserved.

Ingredients

• 4 cups peach halves in light syrup (1 28-ounce can)
• 8 ounces vegan frozen puff pastry, thawed (1 sheet)
• ⅓ cup raw sugar, divided
• 1 cup chopped almonds
• 2 tablespoons vegan hard margarine
• 1 tablespoon vanilla bean paste
• 1 tablespoon plain soy yogurt or other vegan yogurt
• ¼ teaspoon ground nutmeg
• Pinch of salt

Directions

1. Preheat oven to 400°F.
2. Drain peaches, reserving ¼ cup syrup. Pat peaches dry, lay on a kitchen towel and set aside.
3. On floured work surface, roll out puff pastry to a 16-inch square. Fit into 10-inch glass pie plate, letting pastry corners hang over edges. Refrigerate while preparing filling.
4. Set aside 1 teaspoon raw sugar for topping and place remainder in food processor. Add almonds, margarine, vanilla bean paste, soy yogurt, nutmeg and salt and process for 30 seconds. Scrape down sides and process until fairly smooth, for 30 seconds more.
5. Spread almond mixture in prepared crust, building up mixture a little higher around edges. Place peach halves, cut side down, on top of almond mixture. Press down lightly. Fold corners of pastry over top of peaches, scrunching square pastry to fit in round pan.
6. Bake in preheated oven until almond filling (showing around peaches) looks dry and peaches have a slightly golden color, 45 to 50 minutes. If pastry seems to be browning too rapidly, cover edges with strips of foil. Let cool on rack 10 minutes.
7. Meanwhile, place reserved peach syrup in a microwave-safe bowl and microwave on High until reduced by half, 3 to 4 minutes. Brush syrup over peaches and sprinkle with reserved sugar. Serve warm or at room temperature.

Lemon Rosemary Chicken

Lemon Rosemary Chicken

(Makes 8 3-ounce servings)

“Thanksgiving for a few? Give the gobbler a break with this simple and flavorful baked chicken recipe. It’s perfect when you’re only feeding part of the clan!” —Elise Lindstrom, Dietitian

Ingredients

• 1 3-pound chicken
• 4 sprigs fresh rosemary
• Salt (optional)
• Pepper
• 1 tablespoon olive oil
• 1 small lemon

Directions

1. Preheat oven to 350°F. Chop two sprigs of rosemary and toss in olive oil with pepper and optional salt. Brush oil mixture all over chicken, including inside.
2. Pierce lemon several times with fork then place inside chicken cavity with two whole sprigs of rosemary. Loosely tie bird closed with string.
3. Place chicken in pan, breast down. Bake in preheated oven for 30 minutes, then turn chicken over and cook for another 30 to 35 minutes. Increase temperature to 400° and cook for 20 minutes more.
4. Remove from oven and let stand 10 minutes before serving.

Minnesota Wild Rice Stuffing

Minnesota Wild Rice Stuffing. Photo by Elise Lindstrom.

(Makes 10 ½-cup servings)

“Because my family is from Minnesota, our Christmas always includes this Midwest take on a traditional side dish. Made with long-grain, wild rice, this stuffing will keep you warm even on the coldest winter day.” —Brittany Seaburg, Circulation Coordinator

Ingredients

• ⅟₂ cup chopped celery
• ⅟₃ cup chopped onion
• 3 tablespoons butter or margarine
• 1 egg
• 1 ⅟₂ cup chicken broth
• 1 tablespoon minced fresh parsley
• ⅛ teaspoon pepper
• ⅟₄ teaspoon salt (optional)
• 3 cups torn whole-wheat artisan bread
• 1 ⅟₂ cups cooked wild rice

Directions

In skillet, sauté celery and onion in butter until tender. In large bowl, combine egg, broth, parsley, pepper, and optional salt. Mix in celery/onion, torn bread, and rice. Spoon mixture into greased 1-1/2-quart baking dish. Cover with foil and bake at 350°F for 20 minutes. Uncover and bake 15 to 20 minutes more or until set.

Pancetta & Parm Brussels Sprouts

Pancetta and Parmesan Brussels Sprouts. Photo by Elise Lindstrom.

(Makes 6 ½-cup servings.)

“My siblings never thought they liked Brussels sprouts—until I introduced them to this recipe last Thanksgiving. Now they want sprouts for Christmas and New Year’s, too!” —Corey Michael Dalton, Associate Editor

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• ⅟₂ teaspoon kosher salt
• ⅟₄ cup finely chopped pancetta (about 1 ounce)
• 1 teaspoon olive oil
• 3 minced garlic cloves
• 2 tablespoons freshly grated Parmesan cheese

Directions

Boil 2 quarts of water. Add kosher salt and halved Brussels sprouts to water. Boil sprouts for 4 or 5 minutes until bright green. Drain and set aside. In pan, cook pancetta over medium heat until it releases its juices, then add olive oil. Sauté garlic and pancetta in olive oil for several minutes. Add sprouts and cook for 5-6 minutes, stirring often. Serve sprouts with Parmesan cheese sprinkled on top.

Lemon Pound Cake with Raspberry Sauce

Lemon Pound Cake with Raspberry Sauce. Photo by Elise Lindstrom.

(Makes 12 servings.)

“The sweet yet tart flavor of the lemon cake paired with the red raspberry drizzle makes this the perfect dessert for any holiday meal. Add a dollop of whipped cream to really push it over the edge.” —Jeff Slavens, Special Projects Coordinator

Ingredients

• 1 ⅟₂ cups all-purpose flour
• 2 teaspoons baking powder
• ⅟₂ teaspoon kosher salt
• 1 cup plain Greek yogurt
• 1 cup sugar
• 3 extra-large eggs
• 2 teaspoons grated lemon zest (2 lemons)
• ⅟₂ teaspoon pure vanilla extract
• ⅟₂ cup canola oil
• 12 ounces frozen raspberries
• ⅟₄ cup sugar

Directions

1. Preheat oven to 350°F. Grease an 8 1/2-inch loaf pan. Sift together flour, baking powder, and salt into medium bowl. In large bowl, whisk together yogurt, sugar, eggs, lemon zest, and vanilla. Slowly whisk dry ingredients into wet ingredients. With rubber spatula, fold canola oil into batter until all incorporated. Pour batter into prepared pan and bake for 50 minutes or until a toothpick stuck into the center comes out clean. Cool in pan for 10 minutes, then remove from pan and slice.
2. To make raspberry sauce, place raspberries and sugar in saucepan and bring to boil. Pour through sieve to remove seeds. Drizzle sauce over cake slices.

Old-Fashioned Gingersnap Custard

Makes 4 (1/2-cup) servings

Ingredients:

• 2 large eggs, preferably omega-3 enriched
• 1/4 cup agave nectar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/8 teaspoon salt
• 1 1/2 cups 1% milk, heated until very hot
• Ground nutmeg for garnish (optional)

Directions:

Preheat the oven to 350°F with an oven rack in the center position. Coat four 6-ounce custard cups with cooking spray and set them in a baking pan or dish large enough to hold them without crowding.

In a large bowl, beat the eggs slightly with a fork or small whisk. Add the agave nectar, vanilla extract, cinnamon, ginger, cloves, and salt and whisk to combine. Mix in the hot milk until blended. There will be about 2 cups. Pour 1/2 cup of the custard mixture into each of the custard cups.

Bring 3 cups water to a light simmer on top of the stove (you can use a teakettle for this). Place the baking pan on the pulled-out oven rack and carefully pour the hot water into the pan until it comes up to the level of the custard inside the cups.

Bake the custard for 30 to 35 minutes, or until set around the edges but still loose in the center. Carefully remove the pan from the oven. Remove the cups from the water bath with tongs and place on a rack. If serving the custards hot, allow them to cool for 10 minutes. If serving cold, allow them to cool, then cover with plastic wrap and refrigerate for several hours. Sprinkle nutmeg on the custard just before serving, if desired.

Nutrition per serving:

Oreo Cupcakes (makes 12 )

Ingredients for Cupcakes

• 2 ½ cups flour
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• 1 cup butter, at room temperature
• 1 ¼ cups sugar
• 4 eggs
• 8 finely chopped Oreo cookies
  • 1 cup whipping cream
  • 3 tablespoons powdered sugar
  • 10 coarsely crushed Oreo cookies

  Instructions

  1. Preheat the oven to 325 degrees F. Insert liners into medium cupcake pans.

  2. In a bowl, sift flour, baking powder, salt, and baking soda.

  3. Cream butter and sugar in an electric mixer with the mixer’s flat beater on medium speed until mixture is light and airy.

  4. Reduce mixing speed to low. Add eggs one at a time, mixing well.

  5. Gradually add dry ingredients (prepared in Step 2) and the finely chopped Oreos, mixing until batter is smooth.

  6. Fill cupcake liners two-thirds full.

  7. Bake for 20-25 minutes or until cupcakes are springy to the touch and a toothpick inserted in cupcake’s center comes out clean.

  8. Remove from oven and cool on wire rack for 10 minutes.

  9. With an electric mixer, beat whipping cream and powdered sugar until soft and creamy.

  10. Add coarsely crushed Oreo pieces, gently mixing to prevent cookie pieces from breaking further.

  11. Place a heaping teaspoon of frosting on top of each cupcake.

Frozen Strawberry Pie

• 2 cups strawberries, pureed
• 1 (8-ounce) package sugar-free vanilla pudding mix
• 2 cups low-fat plain yogurt
• 2 tablespoons butter or margarine
• 2 cups granola

Combine strawberries and pudding mix in 1-quart microwaveable container. Microwave on High until mixture thickens and boils, 5-6 minutes. Stir in yogurt.

In 9-inch pie dish, microwave butter on High until melted. Crush granola very fine, using food processor or blender. Stir into melted butter and press crumbs over bottom and sides of pie plate. Microwave on High until lightly toasted, 1-2 minutes. Pour strawberry mixture into pie shell and freeze until firm, about 4 hours. Let pie sit at room temperature about 30 minutes before serving. Garnish each serving with fresh strawberries.

Conventional oven: Preheat oven to 350 F. Cook strawberries and pudding mix in medium saucepan over low heat. Bring to boil 1 minute to thicken; stir constantly. Melt margarine in small saucepan and add granola crumbs. Press into pie plate and bake for 5 to 10 minutes. Continue as directed in microwave recipe.

Homemade Cinnamon Raisin Bread

Cinnamon Raisin Bread

• 1/2 cup milk
• 1/3 cup warm water
• 1 package active dry yeast
• 1 egg
• 2 tablespoons and 2 teaspoons white sugar
• 1/4 teaspoon salt
• 2 tablespoons and 2 teaspoons margarine, softened
• 1/3 cup raisins
• 1-2/3 cups all-purpose flour
• 1 cup whole-wheat flour
• 2 teaspoons milk
• 1/4 cup white sugar
• 3 teaspoons ground cinnamon
• 2 teaspoons butter, melted

Warm milk in small saucepan until it bubbles. Remove from heat and let cool until lukewarm. Dissolve yeast in warm water and set aside until frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Gradually add flour to make a stiff dough. Knead dough on a lightly floured surface, about 10 minutes. Place in greased mixing bowl and turn to coat dough. Cover with damp cloth and let rise until doubled, about 1 hour and 30 minutes.

Press or roll out on lightly floured surface into large rectangle 1/2 inch thick. Sprinkle 2 teaspoons milk over dough. Mix together 1/4 cup sugar and 3 teaspoons cinnamon, and sprinkle mixture on top of dough. Roll up tightly, about 3 inches in diameter, and tuck under ends. Place loaf into well greased 9 x 5-inch pan. Lightly grease top and allow to rise again for 1 hour.

Bake at 350 F for 45 minutes, or until loaf is lightly browned. Remove from pan and brush with melted butter or margarine. Let cool before slicing.

Black & Blue Berry Cake (But any fresh berries will do)

Black and Blue Berry Cake

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 stick unsalted butter, softened
• 2/3 cup sugar
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon finely grated lemon zest (or orange zest)
• 1 large egg
• 1/2 cup well-shaken low-fat buttermilk
• 1/2 cup fresh blackberries
• 1/2 cup fresh blueberries

Preheat oven to 400 F. Grease and flour 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt and set aside. In large bowl, beat butter and sugar with electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla and zest. Add egg and beat well.

At low speed, add 1/3 flour mixture, then 1/3 buttermilk and repeat in 3 batches until just combined. Drop/pour batter into cake pan, smoothing top. Sprinkle berries over top and gently (if at all) push berries into top of batter. (Cake will rise over berries while baking.)

Bake 20 to 25 minutes, or until a wooden pick inserted into center comes out clean. Cool in pan 10 minutes, then turn out onto rack for 10 minutes before moving to plate.

Strawberry Breakfast Mousse Creme

Strawberry Breakfast Mousse Creme

Recipe from the American Heart Association

Show Mom just how sweet she is with mousse in the morning. You can even make it up to 24 hours in advance. Also check out the Post‘s California Party Quiche and Eggs for Brunch!

Makes 4 servings

• 1 cup quartered strawberries
• 1/2 cup low-fat ricotta cheese
• 1/2 cup fat-free vanilla yogurt
• 2 tablespoons all-fruit strawberry spread
• 3/4 cup fat-free frozen whipped topping, thawed in refrigerator
• 4 fresh mint springs (optional)

In blender, process strawberries, ricotta, yogurt, and strawberry spread for 20 to 30 seconds, or until smooth, stirring halfway through.

Pour into medium bowl. Gently fold in whipped topping. Spoon into custard cups or small bowls. Garnish with mint.

Cook’s Tip: This strawberry mousse is also delicious spooned over fresh berries, such as blueberries. A serving would be a 1/2 cup fresh berries and 2 tablespoons mousse.

Dietary Exchanges:
1 1/2 carbohydrate
Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at americanheart.org/recipes.

Meringue Tarts with Lemon Cream and Fresh Strawberries

Recipe courtesy of FoodChannel.com

• 4 large egg whites
• 1 1/2 cups sugar, divided
• 2 teaspoons cornstarch
• 1 teaspoon white wine vinegar
• 1/2 teaspoon vanilla extract
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 4 large egg yolks, lightly beaten
• 3/4 stick unsalted butter, cut into tablespoons
• Pinch of salt
• 1 cup heavy cream
• 8 large strawberries, quartered

FOR THE MERINGUES
Preheat oven to 180 F. Place medium saucepan with two inches of water on stove and heat until simmering.

Beat egg whites and 1 cup of sugar in bowl. While mixing constantly, heat egg mixture in bowl over pan of simmering water until sugar dissolves and eggs feel warm. Take bowl off water at this point.

Whip warm egg mixture on high until very stiff and glossy, about 5 minutes. Sift cornstarch over and fold in carefully. Fold in vinegar and vanilla.
On parchment-lined baking sheet, spoon meringue into 4 even piles and spread them into rough circles, about 5 inches in diameter with slight dip in center (does not need to be exact).

Bake in preheated oven for 1 1/2 hours, then while keeping oven door closed, turn off oven and let dry out for 2 hours.

FOR LEMON CREAM
Start by making lemon curd: Combine lemon juice, 1/2 cup sugar, lemon zest, egg yolks, and pinch of salt in medium saucepan, stirring with wooden spoon over medium heat. Stirring constantly, cook until it thickens and coats back of a spoon. If using aluminum pan, do not use wire whisk or the curd will turn gray in color. Take off heat and beat in butter, a few pieces at a time. Refrigerate covered until cold. Can be made one day ahead.

Whip heavy cream until thick. In large separate bowl, whisk chilled lemon curd until smooth. Fold whipped cream into curd and spoon into tops of meringues. On each meringue, arrange strawberry pieces on top of lemon cream. Serve immediately.

Salmon with Chickpea Ragu

Salmon with Chickpea Ragu

(Makes 4 servings)

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 large carrot, peeled and diced
• 1 large zucchini, diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 4 cups low-sodium chicken broth
• 1 (15.5-ounce) can low-sodium chickpeas, drained and rinsed
• 1 cup basil leaves, sliced into ribbons, plus more for garnish
• ½ teaspoon salt (optional)
• ½ teaspoon freshly ground black pepper
• 4 (6-ounce) skinless salmon fillets

Heat oil in large skillet over medium-high heat. Add onion and cook until soft, about 3 minutes. Add carrot, zucchini, and garlic and cook, stirring, until carrots are firm-tender, about 4 to 5 minutes. Add tomato paste and stir. Add chicken broth and chickpeas and bring to boil. Reduce heat to low and cook, covered, until liquid thickens, about 10 minutes. Remove skillet from heat, add 1 cup basil and ¼ teaspoon each of salt and pepper. Stir and cover to keep warm.

To cook salmon: preheat broiler. Season with remaining salt and pepper. Broil fillets for 8 to 10 minutes per inch thickness, turning once. Serve with 1 ½ cups chickpea ragu in shallow bowl. Garnish with basil.

Ellie’s Blueberry Blast Smoothie

Blueberry Blast Smoothie

(Makes 1 smoothie)

• ½ cup nonfat milk
• ½ cup plain nonfat yogurt
• 1 cup frozen unsweetened blueberries
• 1 teaspoon honey

Put all ingredients into blender and process until smooth.

Berry Topped Pudding Pie

Berry Topped Pudding Pie

Recipe from the American Heart Association, courtesy of Alton Brown.

(Makes 8 servings)

• Canola or corn oil for pie pan
• 2 large egg white
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1/2 cup sugar
• 3/4 cup walnuts or pecans, finely chopped
• 1 small package fat-free, sugar-free instant lemon or vanilla pudding mix, prepared with 2 cups cold fat-free milk
• 12 ounces fresh berries or other fruit, sliced if needed
• 1/2 cup fat-free frozen whipped topping, thawed (optional)

Preheat the oven to 300 F. Pour small amount of oil onto paper towel and lightly wipe bottom and side of an 8- or 9-inch pie pan.

In large mixing bowl, using electric mixer, beat egg whites, vanilla, cream of tartar, and salt on medium speed until foamy. With mixer still running, gradually add the sugar in slow, steady stream, until stiff peaks form. (The peaks shouldn’t fold over when the beater is lifted.) Very gently fold in ½ cup of nuts.

Using flexible spatula or rubber scraper, spread meringue over bottom and up side of pie pan and onto lip of pan, but not over edge of pan. Sprinkle bottom of pan with remaining nuts.

Bake for 50 minutes, or until meringue is firm and lightly browned. Transfer to cooling rack and let cool completely, at least 2 hours.

Using package directions, prepare pudding. Spread over cooled crust. Arrange fruit decoratively over pudding. Top with whipped topping.

Note: In warm weather, meringues will get gummy after a few days, so it’s best to serve this dessert within 24 hours.

Pecan Snowballs

• 2 sticks unsalted butter
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 cups flour
• 1/2 teaspoon salt
• 2 cups chopped pecans
• Confectioners’ sugar

Preheat oven to 325 F.

Cream butter, sugar, and vanilla together. Slowly add flour and salt, mixing completely.

Add chopped pecans and mix well.

Shape into balls about 1 inch in diameter and place on cookie sheet that has been covered with parchment paper or lightly greased.

Bake for 20 minutes. Cool, then sift confectioners’ sugar over all sides. NOTE: cookies will not brown.

Pecan Shortbread Cookies

• 1 pound butter or margarine
• 1 cup dark brown sugar
• 4 cups flour
• 1 bag whole pecans (to top each one)

Preheat oven to 325 F.

Cream butter and sugar together. Add flour. Form dough and chill for at least one hour. Roll dough in balls, about the size of a walnut. Press whole pecan on top.

Bake 20 minutes.