Keep your hands off my Pecan Tartlets!
jenifoto/Getty Images
Baking cookies brings back many memories from my childhood.
She also filled 5-pound coffee cans with cookies to give to each family as a gift.
Photo:jenifoto/Getty Images
My mom started her own cookie-baking tradition when she got married 30-plus years ago.
She baked only one kind of cookie a day, and she baked at least 100 of each variety.
I especially loved when she would make linser teig, a recipe passed down from her grandmother.
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Jennie and I always got to help decorating them with colorful icing and sprinkles.
She sends dozens to my little family in Vermont, and to my sister in Minnesota.
And she still brings her fabulous cookie platters to whatever holiday party they attend.
And shes kept a mental list of who loves which cookie.
My cousin Michelle adores her stained-glass cookies flecked with bits of gumdrops.
And my sister loves her thumbprints made with almond paste and filled with cherry jam.
Whats my favorite, you may ask?
I have several, but one of the ones I always reach for first is her Pecan Tartlets.
Maybe they’ll be one of your favorites too.
Refrigerate the dough for 30 minutes to reduce its stickiness.
Position rack in lower third of oven; preheat to 350F.
Roll the dough (it will be soft) into a 15-inch log.
To prepare filling: Combine egg, pecans, brown sugar, butter and vanilla in a large bowl.
Divide the filling evenly among the 24 tartlet shells.
Bake the tartlets for 10 minutes.
Let cool in the pans on a wire rack for 10 minutes.
Turn the tartlets out and let cool completely, about 30 minutes.
