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.
These places are the stewards of some very special items: Doc Watson’s first recording, the desk Virginia Woolf used to redefine the novel, and Elisha Mitchell’s pocket watch are just some of the cherished pieces that teach us about our state’s history and the people who preserve it.