Featured Cookbook

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1. Pecan Sugar Cookies

2. Upstairs at the Pudding's Bourbon Brownies

3. Sour Cream Poppy Seed Cake

Book Description

Brownies, seven-layer bars, Rice Krispy treats, fudge, lemon bars, chocolate-chip cookies--these are just a few of the unforgettably sticky standbys that every bake sale offers and that turn Sally Sampson's The Bake Sale Cookbook into such an irresistible read. There are seven recipes for brownies alone, as well as recipes for such classics as gingersnaps, snickerdoodles, and banana bread.

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The Bake Sale Cookbook: Quintessential American Desserts

Authors: Sally Sampson

Date: May 2000

ISBN: 0684862298

Publisher: Fireside

Paperback

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A bit like old-fashioned pecan sandies, these rich and nutty cookies truly melt in your mouth.

Makes: about 3-4 dozen

• 1 cup toasted pecans, finely ground

• 1/2 pound (2 sticks) unsalted butter, at room temperature

• 6 tablespoons granulated or confectioners' sugar

• 2 teaspoons vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon kosher salt

• 1/4 cup confectioners' sugar, for sprinkling

1. Preheat the oven to 350 degrees. Lightly grease a cookie sheet and, if desired, line with parchment paper.

2. Place the pecans, butter, sugar, vanilla, flour, and salt in the bowl of a mixer fitted with a paddle and mix until well combined. Roll into one big ball, cover with waxed paper or plastic wrap, and refrigerate until firm, about 1 to 2 hours.

3. To form the cookies, break off small pieces and roll into 1-inch balls. Place on the prepared cookie sheet and flatten each ball into a flat disk using a wet water glass or your hand.

4. Transfer the cookies to the oven and bake until they begin to brown, about 14 to 16 minutes. Cool for 2 minutes, remove to a rack, and sprinkle with the confectioners' sugar. Cool the cookie sheet between batches.

More From This Book:

1. Pecan Sugar Cookies

2. Upstairs at the Pudding's Bourbon Brownies

3. Sour Cream Poppy Seed Cake

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