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Moldy Mice (Sands) Recipe

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This recipe for Moldy Mice (Sands), by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat (Mealing) Setzer
Added: Wednesday, January 19, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 stick butter
1 teaspoon sugar
1 cup flour
1 teaspoon vanilla
cup finely chopped pecans
4 X or 10 X sugar (for rolling baked cookies)

Directions:
Directions:
Mix butter and sugar. Flour nuts and mix all together. Add vanilla. Roll into small bars about the size of your thumb (about 1 inches long). Pinch each end into a point with thumb and index finger at both ends and give each cookie a gentle push. (It will look sort of like a little scrunched up mouse - thus the name!). Bake on ungreased cookie sheet at 425 degrees about 15 minutes or until lightly brown. While still hot roll in powdered sugar. (You'll need almost a box.)

Number Of Servings:
Number Of Servings:
3 dozen
Personal Notes:
Personal Notes:
This is a very "short" cookie. They almost melt in your mouth. They keeps well in an air tight container, if you hide them from the family. I've never made just one batch at a time. They go too fast. This is probably the most universal recipe in the world known by many names: "Mexican Wedding Cookies," "Russian Teacakes," "Sands and probably several others. The shape may change, but the ingredients are essentially the same. You can almost count on having these and cheese straws at any southern tea, "drop in," wedding, or coffee. You may need to re-roll in powdered sugar before serving, to freshen the look.

 

 

 

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