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.
Decorate.
A Little Slice.... 
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