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Pecan Cookies
1 cup unsalted butter, softened
1 tsp. vanilla extract
about 2 cups confectioners’ sugar
2-1/4 cups all-purpose flour
1 cup pecans, finely chopped
Preheat oven to 350°. Lightly grease 2 baking sheets (or use non-stick sheets). With a mixer,
combine the butter and vanilla. Add 1/2 cup of the sugar, then slowly add the flour and pecans
and mix just until combined. Roll the dough into balls about 3/4-inch in diameter, and arrange
them on the baking sheets. Bake 15 to 20 minutes, until golden brown. Meanwhile, spread the
remaining confectioners’ sugar out on a plate. When the cookies are done, remove from the
oven, let cool 3 to 5 minutes. Fill a paper lunch bag with the remaining sugar, and drop a few
cookies in to get coated. Let the powered cookies cool completely before sealing in a container.
This simple recipe makes about 4 dozen small cookies.
by Jay Jalenak (Baton Rouge), a partner practicing in the litigation area
Plum Cake
Cake:
2 cups self-rising flour
2 cups sugar
1 tsp. cinnamon
1 tsp. nutmeg
1 cup cooking oil
3 eggs, slightly beaten
2 jars of plum with tapioca baby food
2 cups pecans
Icing:
1 stick melted butter
1 cup powdered sugar
grated rind of one lemon
juice of one lemon
Cake:
Mix cake ingredients in a large bowl. (Do not beat.) Pour into a tube pan and bake at 350º for
one hour.
Icing:
Mix icing ingredients together and drizzle over the hot cake while it’s still in
the pan. Then take the cake out of the pan and drizzle icing on the other side
(top of cake). Can use apricot in place of plum if desired.
By Carey Messina (Baton Rouge), a partner, practicing in the areas of estate planning and tax law
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