My mother has been making these for our annual Jingle Bells party for about 50 years. (My family lives in New Orleans, we're Jewish, and we have a party every year on Christmas day.) The recipe came from Woman's Day Kitchen, December , 1956. My mother uses less than the full 2 cups of finely chopped pecans, but this is the original recipe. —drbabs
butter, room temperature
finely chopped pecans
pecan halves for decorating the cookies
In This Recipe
Cream butter and sugar till light and fluffy.
Add flour, vanilla, water, and finely chopped pecans, and mix well.
Chill till firm.
Form dough into balls about 1 inch in diameter.
Place balls on cookie sheet (not too close together), flatten, and top with pecan half.
Bake at 325 for about 20 minutes or until lightly browned and firm.