Prep 24 hrs
Cook 10 mins
I don't make this often, but my great grandmother brought this to the United States when she emigrated from Belgium in the 1910's. I thought I should write it down somewhere I couldn't lose it. She made these like icebox cookies, but she said that in Belgium the bakers would have cookie molds of pretty shapes carved into wooden slabs. They would press the dough over the slabs, then turn the slabs upside down over a cookie sheet, give it a sharp tap and the cookies would fall onto the sheet ready for baking. (Note: I'm not at all sure how many this makes, my estimate was a total guess)
- 473.18 ml brown sugar
- 236.59 ml shortening
- 236.59 ml butter
- 118.29 ml sour cream
- 2.46 ml clove
- 2.46 ml nutmeg
- 19.71 ml cinnamon
- 1064.65 ml flour
- 2.46 ml baking soda
- 118.29 ml pecans, finely chopped
- Cream together first four ingredients.
- Sift together dry ingredients, pour into creamed ingredients.
- Stir until blended.
- Stir in the pecans.
- Form the dough into long rolls on wax paper and chill overnight in the refrigerator.
- Slice very thin (the family can't agree how thin "very" is) and place on cookie sheet.
- Bake at 400 degrees about 10 minutes.