She who masters
a flaky pie crust
is insured a place
in our hearts.
pies: pecan, lemon, coconut cream
apple, mincemeat, cherry
are still fresh in my mind,
Her kitchen a haven for all
cup of coffee, hunk of pie
cures what ails you.
filled her pies
and last even today
as I remember
those happy times.
via: Grandmother’s Pies — Source of Inspiration
With a Taste Reminiscent of Rich Shortbread
1 cup (2 sticks) butter, softened
1/2 cup confectioners’ sugar
1 egg yolk, from a large egg
1/4 TSP. salt
1 TSP. vanilla
2-1/2 cups sifted flour
1-1/4 cups finely chopped walnuts
In a large mixing bowl, beat together the butter, sugar, egg yolk, salt and vanilla until thoroughly blended and fluffy. With a wooden spoon, gradually mix in the flour, then the nuts. Chill for 1/2 an hour or so.
On a floured pastry cloth, with a floured stockinette-covered rolling pin, roll out 1/4 of the dough at a time so that it is about 1/4″ thick.
Keep remaining dough refrigerated. Cut out with a 2″ round cookie cutter. Place about 1″ apart on ungreased cookie sheets.
Bake in a pre-heated 350° oven until lightly browned – about 10 minutes. While still warm, roll in extra confectioners’ sugar. Cool completely. Store in a tightly covered container between sheets of wax paper. Makes about 5 dozen.
posted by Mountain Republic recipe by: unknown