Preparing Breakfast Burritos to Freeze and Serve
I ran across a great idea while looking for frozen crock pot meals, frozen breakfast…
GE’s Test Kitchen Manager Brigid Blocker shares her personal cookie recipe that is the favorite of her three grown sons.
1 cup butter, softened
½ cup sugar
2 cups sifted flour
1 tsp. vanilla
1 tbsp. water
2 cups pecans, finely ground
Cream butter and sugar until light. Add remaining ingredients, and mix well. Chill dough until firm.
Preheat oven to 325°. Shape dough into ¾” balls. Bake on ungreased cookie sheet for 20-23 minutes, or until lightly browned. Roll warm baked cookies in granulated sugar. After cookies have cooled completely, store in airtight container.
Makes 6 – 8 dozen cookies.
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*Note image is not that of the recipe shared. It’s simply an image of cookies.