Recipe 1270 - Nut and Spice Cookies
Recipe 1270 - Nut and Spice Cookies
(by Shirley McNevich)
1 1/2 cups chopped pecans OR chopped walnuts
4 cups flour
1 cup white sugar
1/3 cup water
1 tsp. cinnamon
1 tsp. baking powder
1/4 cup Brer Rabbit LIGHT molasses
1 tsp. allspice
3/4 cup Parkay margarine
In a bowl add flour, chopped pecans/chopped walnuts, and baking
powder--stir and set aside. In a large saucepan over low heat add
white sugar, light molasses, water, allspice and cinnamon--stir and
bring to a boil. Once boiling, remove from heat and add Parkay--stir
until Parkay melts. Slowly add flour mixture to the hot mixture--stir. Let
the mixture sit on the counter until it's room temperature, then
refrigerate it for 1 hour. Remove dough from refrigerator--divide the
dough into four equal parts. Take out one on the four dough pieces--
return other dough to the refrigerator. Shape the first piece of dough
into a round ball. Flour your countertop, place the first dough ball on
the flour, and lightly flour the top of the dough. Use a rolling pin to roll
the dough 1/8" thick. Use any shape cookie cutters to cut your
cookies. Remove other dough from refrigerator--repeat with all cookie
dough. Placed cut cookies on to greased cookie sheets. Bake at 350
degrees for 8-10 minutes. Cool cookies, then frost or glaze if desired.
Continue to:
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- 1474 - Microwave Apple Crisp
- 1289 - Kidney Bean Taco Salad
- 1311 - Rice and Cabbage Casserole
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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