COOKIE RECIPE: OLD FASHIONED PECAN SANDIES

My dad has always loved these cookies! Pecan Sandies are a such classic and I had totally forgotten about them until I ran across my mom's recipe. Buttery, pecan goodness- the cookies just melt in your mouth! Making them brought back a lot of memories... I know I keep saying this but cooking with your kids and sharing treasured family recipes creates memories that will last forever. This is a great batter to mix up and keep in the fridge or freezer. Just slice and bake as needed!
 

OLD FASHIONED PECAN SANDIES

Prep Time: 20 minutes     Cook Time: 19-22 minutes

Yield: 3-4 dozen, depending on size

INGREDIENTS

2 cups unsalted butter, room temperature (4 sticks /  1 pound of butter)

1/2 cup granulated sugar

1/4 cup Confectioners sugar, sifted

2 tablespoons cold water

1 tablespoon plus 1 teaspoon vanilla

1/4 teaspoon almond extract (optional)

4 cups all-purpose flour

2 cups chopped pecans

DIRECTIONS:

Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

Before you start, know this is a dense dough. If it is crumbly, do not be tempted to add more liquid or butter. Use your hands to shape it; mold it into a log and chill. It WILL turn out.

Cream butter and granulated sugar together for 3 minutes on medium speed of your mixer. Reduce speed. Gradually add the Confectioners sugar, beating until light and fluffy. Increase the speed to medium and add the water and the vanilla and beat well. Reduce the speed to low and gradually add the flour. Turn off the mixer and remove from the stand. Fold in the pecans. Turn the dough out onto plastic wrap. (the dough may be crumbly; don't worry) Shape the dough with your hands and roll into a log. Chill for at least one hour.

Slice into discs. Put them onto the prepared sheet about 2” apart. Bake at 325 degrees Fahrenheit  for 15-17 minutes or until bottom of the cookie is golden. Don't allow it to brown; you simply want the edges to color. Cool on a wire rack. Dust with more Confectioners sugar, if desired.

Print Friendly and PDF

COCKTAIL HOUR: POPSICLES AND PROSECCO

Looking for a super easy and super fast cocktail or dessert for your summer dinner party, supper club, or get-together? Need the perfect "guest greeter" beverage for your wedding or rehearsal dinner? Why not make Popsicles and Prosecco... the perfect adult summer treat? This is a breeze to make, extremely affordable, and everyone will love it!

You can make your own homemade popsicles like I did or you can just buy really delicious flavors at most organic grocers. Even Wal-Mart has Mexican "paletas" (gourmet ice pops)  in flavors like Coconut, Lime, and Mango. No matter what variety you choose, this party-starter or dessert is easy, elegant, and absolutely a crowd-pleaser! You can match your colors to your party's color scheme, or serve a variety of flavors like I have here. I find the fruity flavors work best rather than creamy flavors and I also prefer Prosecco to Cava or Champagne because it is a bit sweeter and pairs better, IMO.

So, all you have to do is to make sure your pops are really frozen so they don't melt too fast. Also, chill the Prosecco a little colder than you normally would. When you are ready to serve, just pop the popsicle into a wine glass, pour over the chilled Prosecco and serve! You can also serve this with chilled ginger ale, chilled Italian sparkling soda, ginger beer, or seltzer if you prefer not to serve alcohol.

VARIATIONS ON A THEME:

Coffee or Chocolate Popsicles with Kahlua

Lime, Orange, or Watermelon Popsicles with Chilled Tequila

Lemon Popsicles or Sorbet with a Shot of Chilled Chambord

Raspberry Popsicles or Sorbet with a Shot of Chilled Limoncello

Coco-Cola Popsicles with a Shot of Chilled Bourbon

You get the picture... for the sorbet, line up your glasses on a tray and chill for 30 minutes.  first. Scoop in the sorbet and chill until party time. Just before serving, pour over the liqueur or serve the liqueur in a chilled shot glass on the side.

Print Friendly and PDF

RECIPE: OLD FASHIONED SOUTHERN LEMON MERINGUE PIE

My mom was an amazing pie maker- I've said it a million times. She made a pie or cobbler almost every single day and when I'd come home to Birmingham from my travels, I always knew I could always count on there being a Lemon Meringue Pie waiting for me.  It is one of my favorite memories and certainly one of my favorite pies. Make one of these for someone special in your life and start a tradition of your own.

I wish I could take credit for those gorgeous swirled tarts on the right- those are from Chez Fonfon in Birmingham. I just wanted to show you that meringue can be a light to deep golden brown, depending on your taste. They make the swirls using a large pastry bag fitted with a wide, flat tip.

OLD-FASHIONED SOUTHERN LEMON MERINGUE PIE

For a 9 inch pie or 8 tarts, depending on the size of your tart pans

INGREDIENTS

1- pie crust for a 9" pie plate, pre-baked (homemade or store bought)

LEMON MERINGUE FILLING

1 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

1 3/4 cups whole milk

4 large egg yolks, beaten well. (Save the egg whites for the meringue)

1 1/2 teaspoons finely grated lemon zest

1/3 cup freshly squeezed lemon juice

3 tablespoons butter, room temperature

MERINGUE

5 egg whites

1/4 cup plus 2 tablespoons sugar

1/2 teaspoon cream of tartar (find it in the spice aisle)

1/2 teaspoon vanilla

DIRECTIONS:

Preheat the oven to 350 degrees F.

FOR THE FILLING: Separate the egg yolks and whites. Put the yolks in a heat-proof bowl and beat them until they are slightly thickened. Add the sugar, salt, and cornstarch to a medium saucepan. Use a fork to combine the ingredients. Add the milk, 1/4 cup at a time, whisking each addition to incorporate very well. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil exactly one minute, stirring constantly to keep it from burning. Remove from the heat. Carefully temper the egg yolks with the hot mixture by whisking 1/4 cup of the hot liquid into the eggs, stirring to incorporate. Whisk another 1/4 cup of the hot mixture to the eggs and then turn the tempered egg mixture into the saucepan.

Cook over medium heat for 3 minutes, stirring constantly. Remove from the heat. Add the lemon zest, lemon juice, and butter. Stir well to combine. Set aside. 

FOR THE MERINGUE: Put the egg whites in a very clean mixing bowl. Beat on high speed for 30 seconds until the whites are frothy. Add the cream of tartar, beating on medium high until soft peaks form. Next, add the sugar, one tablespoon at a time until all the sugar is added and stiff, shiny peaks form. This takes about 3-4 minutes. Beat in the vanilla.

ASSEMBLY: Some people butter the bottom of a baked pie shell to act as a barrier between the filling and the crust so it won't get soggy. I did not do this step but you can if you like. Pour the filling into the pre-baked crust. Spread the meringue over the pie filling. The key is to make sure to spread the meringue all the way to the edges so the meringue doesn't shrink away from the crust as it bakes.

Bake the pie at 350 degrees F. for 15 minutes or until the meringue is golden. Cool the pie on a wire baking rack until it is cool (about 1 hour) and then put it into the refrigerator to cool completely before cutting it. (I usually allow it to chill in the fridge for at least 3 hours before serving. You can chill it less time but the filling might be not be completely set.)

Print Friendly and PDF