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.
From a handblown glass ornament that shines like a jewel to a coveted coffee mug perfect for Christmas morning, the best-loved gifts are the ones that can’t be replaced. We collected 10 of our favorite galleries and craft shops across the state for local, handmade treasures that you can’t find anywhere else.