Archive for May 7th, 2011

For a mother’s Day gathering tomorrow I was asked to make some spring theme dishes.  With strawberries in season it seemed the perfect main ingredient to base the theme from.  These little tea cookies make for a wonderful end to a meal.  Even better, if you freeze some fresh strawberries in spring, you can defrost, puree and enjoy a taste of spring during the cold, dark winter months.

Fresh Strawberry-Pecan Cookies (4 dozen)

Cream together:

1 1/2 cups white sugar

1 cup shortening

Fold in :

1/2 tsp baking soda

2 eggs, beaten

1 pint strawberries, pureed

Stir in:

3 cups flour

3/4 cups fine chopped pecans

Mix well and drop by rounded teaspoons onto prepared baking sheets.  Bake 350 degrees for 12-15 minutes or until bottoms golden brown.


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