Nut Butter Cookies (zauner Krapfen)
Sift together flour and sugar into large bowl. Open can of pecans. Reserve 18 halves for garnish. Grind remainder and add to flour mixture.
Blend in soft butter with spoon or pastry blender to form a dough. Chill 1 to 2 hours.
Roll out on floured pastry cloth or board to 1/8" thickness. Cut into rounds with floured 2 1/4" cutter. Place on ungreased baking sheet.
Bake in moderate oven (375 degrees) 7 to 10 minutes until light golden brown. These cookies are delicious plain or made into sandwich with chocolate butter filling.
CHOCOLATE BUTTER FILLING: 2 Tbsp. butter 1/3 Cup confectioners sugar 1 Square unsweetened chocolate, melted and cooled
Cream butter and sifted confectioners sugar. Blend in chocolate.
CHOCOLATE BUTTER FROSTING: 1 Tbsp. butter 1/3 Cup sifted confectioners sugar 1 Egg yolk 1 Square unsweetened chocolate, melted and cooled
Cream butter and confectioners sugar. Add egg yolk and chocolate. Blend well.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98