photograph by Matt Hulsman

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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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.

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