Thursday class schedule is card class at 10:00 am and layout is at 11:00 am. Hopefully this will give you a chance to warm up before class.
Our recipe for the day is from Southern Living 'The Joy of Christmas'. My Grandmother loved Pecan Sandies. There was always a bag hanging around her house. But how wonderful to be able to bake your own little bag.
Pecan Sandies
Makes about 7 dozen.
1/3 cup finely chopped pecans
1 cup butter, softened
1/2 cup sugar
2 1/2 cups all-purpose flour
1 teaspoon vanilla extract
Parchment paper
Preheat oven to 350 degrees.
Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring halfway through.
Beat butter and sugar at medium speed with an electric mixer until fluffy.
Gradually add flour, beating just until blended.
Stir in pecans and vanilla.
Divide dough in half, and shape each portion into 2 (1/4-inch-thick) logs (about 12 inches long).
Wrap in parchment paper, and cover and chill 1 hour or until firm.
Preheat oven to 325 degrees.
Cut logs into 1/4-inch-thick rounds, and place 1/2 inch apart on parchment paper-lined baking sheet.
Bake at 325 degrees for 18 to 20 minutes or until lightly golden.
Let cool on baking sheets 5 minutes.
Transfer to wire racks, and let cool completely (about 20 minutes).
You can omit the pecans and substitute almonds.
The dough can be frozen for up to two months.
Don't forget about our trip to White Springs to see the Christmas lights on Friday evening. Please let me know if you are going to join us.
Stay warm.
See you at the shop.
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