"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Ripfel Recipe

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This recipe for Ripfel, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Martha Warns Kirkaby (6-5-1896 - 10-14-1989)
Added: Thursday, May 5, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 cup soft butter
1 tsp. vanilla
1/2 tsp. salt
1/3 cup powdered sugar
2 cups flour
1 cup finely chopped pecans

Directions:
Directions:
Cream together first 4 ingredients until light and fluffy.
Stir in flour until thoroughly incorporated.
Stir in pecans.
Roll dough into 2-1/2-3 inch length, 1/2 inch in thickness, on waxed paper.
Form each peach into crescent shapes.
Place on ungreased cookie sheets and bake at 400 degrees 10-12 minutes, or until lightly browned.
Dust with powdered sugar while still warm.

Number Of Servings:
Number Of Servings:
About 4 dozen cookies
Preparation Time:
Preparation Time:
Two hours total time.
Personal Notes:
Personal Notes:
This recipe was sent to me by my Aunt Martha when I got married way out in California in 1954. It became one of our family Christmas traditions.
Ruth Smith

 

 

 

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