"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Clinton Pecan Classics Recipe

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This recipe for Clinton Pecan Classics, by , is from The Parker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sally Parker
Added: Wednesday, June 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 c shortening
3/4 c sugar
3/4 c firmly packed brown sugar
2 eggs
1 tsp vanilla
1 1/2 c all-purpose flour
1 tsp baking soda
1 tsp salt
2 c regular oats
1 c chopped pecans

Topping:
1 c chopped nuts
1/2 c firmly packed brown sugar
1/4 c sour cream

Directions:
Directions:
Cream shortening; gradually add sugars, beating well. Add eggs and vanilla, beating well. Combine flour, soda, and salt; add to creamed mixture, mixing well. Stir in oats and nuts. Shape dough into 1 in balls; place on ungreased cookie sheets. Press thumb into each ball of dough. Fill each indentation with about 1/2 tsp topping. Bake at 350 for 8 to 10 minutes. Let cook on wire racks.

Topping:
Combine all ingredients in a small bowl; stir well.

Number Of Servings:
Number Of Servings:
5 1/2 dozen

 

 

 

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