PECAN SANDIES COOKIE MIX
Yield: 1 gift
1 (1-quart) wide-mouth canning jar
1 cup granulated sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup toffee chips
3/4 cup chopped pecans
Step 1: Wash and thoroughly dry the canning jar.
Step 2: Layer the mix ingredients in the following order: sugar, flour, baking powder, toffee chips and pecans. Press firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.
Step 3: Secure the lid and decorate as desired with ribbon or fabric. Attach the instructions (see recipe below) for making the cookies.
PECAN SANDIES
Yield: 3 dozen cookies
1 quart Pecan Sandies cookie mix
1 cup (2 sticks) butter, softened
2 egg yolks
1/2 teaspoon vanilla
Step 1: Preheat oven to 325 degrees. Pour Pecan Sandies mix into a medium bowl and stir ingredients to break up and combine. In a large bowl, blend butter, egg yolks and vanilla on the low speed of an electric mixer until well combined. Add cookie mix; stir until well-mixed.
Step 2: Roll the dough into 1 1/2-inch balls. If the dough is too dry to hold together, add water, 1 teaspoon at a time, until dough holds together. Place balls on an ungreased baking sheet, spacing the cookies about 2 inches apart.
Step 3: Bake until the edges are very light brown in color, about 15 to 17 minutes. Let cool for 5 minutes on the baking sheet, then transfer to wire racks and let cool completely. Serve immediately, or store in an airtight container for up to 10 days.
Adapted from source: The Mason Jar Dessert Cookbook by Lonnette Parks
Yield: 1 gift
1 (1-quart) wide-mouth canning jar
1 cup granulated sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup toffee chips
3/4 cup chopped pecans
Step 1: Wash and thoroughly dry the canning jar.
Step 2: Layer the mix ingredients in the following order: sugar, flour, baking powder, toffee chips and pecans. Press firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.
Step 3: Secure the lid and decorate as desired with ribbon or fabric. Attach the instructions (see recipe below) for making the cookies.
PECAN SANDIES
Yield: 3 dozen cookies
1 quart Pecan Sandies cookie mix
1 cup (2 sticks) butter, softened
2 egg yolks
1/2 teaspoon vanilla
Step 1: Preheat oven to 325 degrees. Pour Pecan Sandies mix into a medium bowl and stir ingredients to break up and combine. In a large bowl, blend butter, egg yolks and vanilla on the low speed of an electric mixer until well combined. Add cookie mix; stir until well-mixed.
Step 2: Roll the dough into 1 1/2-inch balls. If the dough is too dry to hold together, add water, 1 teaspoon at a time, until dough holds together. Place balls on an ungreased baking sheet, spacing the cookies about 2 inches apart.
Step 3: Bake until the edges are very light brown in color, about 15 to 17 minutes. Let cool for 5 minutes on the baking sheet, then transfer to wire racks and let cool completely. Serve immediately, or store in an airtight container for up to 10 days.
Adapted from source: The Mason Jar Dessert Cookbook by Lonnette Parks
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