½ pound butter 6 tablespoons powdered sugar 2 cups flour 2 teaspoons vanilla 2 teaspoons water 2 cups pecans, chopped
Cream butter, sugar, flour, vanilla, and water. Add chopped nuts. Form in oblong drops, and bake 40 to 45 minutes at 350°. Sift additional powdered sugar; drop hot cookies in, and roll around until coated. Lay on wax paper to cool.
Note: It was Juanita Jackson Kesler’s idea to produce a cookbook when Tabernacle School’s Little League team announced it wanted to buy a bus. As recipes for What’s Cookin’ in Randolph Kitchens? came in from throughout the community, Kesler tested each one. “That was a task,” she recalls. “Of course, my family enjoyed it.” This cookbook is no longer in print.
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