Before we get to the stealthy squirrel, I would like to share an absolutely delicious recipe for Butter Pecan Cookies. This recipe could become a mainstay throughout the year for lunches or bake sales, and if a stack is tied together with a red ribbon, would make a nice little Christmas gift. They melt in your mouth with a wonderful butterscotch-y flavor. And they are easy to make. All I ask is that you do toast the pecans. The toasted nut flavor really puts these cookies over the top. Keebler elves step aside!
Butter Pecan Cookies
3/4 cup butter, softened
1 package (3.4 oz.) instant butterscotch pudding mix
1-1/4 cups flour
1/2 cup chopped pecans
Preheat the oven to 375 degrees. Place the chopped pecans on a baking sheet and toast for about 15 minutes. Set the toasted nuts aside in a bowl; brush off the baking sheet, and line it with parchment paper.
In a medium-size bowl, cream the softened butter with the pudding mix. Gradually stir in the flour. (It’s easiest to do this with your impeccably clean hands.) Then stir in the pecans. Dough will be a bit crumbly. Roll into 1-1/2 inch balls, or use a small cookie scoop, and place on parchment-lined baking sheet. Grease the bottom of a glass with shortening, and pour a small amount of sugar into a bowl. Press the coated glass into the sugar. Flatten the balls to 1/2 inch thickness with the greased and sugared glass. Bake for 10 to 11 minutes or until the bottoms are a golden brown. Makes about 2 dozen.
Baking notes: This recipe calls for instant butterscotch pudding–not sure what would happen if you use the cook & serve-type pudding. Butter should be softened enough to cream easily. Be sure to sugar the bottom of the greased glass. Without the sugar, the dough will stick.
Now, the stealthy squirrel. I love squirrels and their antics, and really don’t mind if they nibble at some bird seed. They are worth their weight in entertainment value!
Peace to you. Fran