In the spirit of the season

[Roberta]

I'm going to try to paste in two cookie recipes. We have the unusual occurance of Hannakah starting at sundown Christmas Day, so I'm going to give you a favorite old family recipe for a Christmas cookie.and one for a traditional Hannukah cookie that I've been baking for about thirty years. Happy Holy Days. - Roberta


Pecan Balls

1 Cup salted butter
4 Tablespoons sugar
2 Teaspoons vanilla extract
2 Cups finely chopped pecans
2 Cups all purpose flour
Confectioners sugar

Cream butter, sugar and vanilla until light and fluffy.
Add pecans and flour.
Form into 1 " balls and place 1" apart on lightly greased cookie sheet.
Bake at 300 degrees for 45 minutes or until lightly browned.
Roll in confectioners sugar while hot. Repeat when cool.
Store in airtight container. (Best eaten fresh.)

Yield: About 5 dozen

Rogelach

Dough:
1 Cup sweet butter, softened
6 oz. Philly cream cheese, softened
1/4 Teaspoon salt
2- 3/4 Cups all purpose flour
Filling:
1/2 Cup sugar
2 Teaspoons ground cinnamon
1/3 Cup seedless raisins
1/4 chopped walnuts

1 egg yolk, lightly beaten
White or colored sugar

Cream butter and cream cheese until light and fluffy; gradually add salt and flour. Continue beating until
well mixed. Wrap in plastic and refrigerate at least 2 hours.

Run sugar, cinnamon, raisins and walnuts through blender until they make a coarse meal.

Divide dough into 8 parts and roll into an 8" circle on a floured board. Cut into 8 wedges. Sprinkle on
raisin-walnut filling and roll wide side first. Place point side down on ungreased cookie sheet. Brush with
egg yolk and sprinkle with sugar.
Bake at 375 degrees for 15 minutes until golden brown.

Yield: 64 Rogelach

If you're not familiar with the Hannukah story, read Maccabees and the miracle of the oil that lasted eight days.

[IBNFSHN]

Thanks for sharing those Roberta. Anything that has pecans in it has got to be good.