Hikers visit Dry Falls in Franklin County.

Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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Yield: 35-40 cookies. 2 sticks salted butter, slightly softened 6 heaping tablespoons powdered sugar (don’t skimp!) 2 tablespoons vanilla 2 cups flour 1 cup finely chopped pecans 2 additional cups

Food

Rosemary and Goat Cheese Strata

Yield: 35-40 cookies. 2 sticks salted butter, slightly softened 6 heaping tablespoons powdered sugar (don’t skimp!) 2 tablespoons vanilla 2 cups flour 1 cup finely chopped pecans 2 additional cups

Recipes

Grandma’s Pecan Puffs

These buttery, flaky cookies are studded with chopped pecans and double-coated in powdered sugar.

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Pecan puffs

Yield: 35-40 cookies.

2 sticks salted butter, slightly softened
6 heaping tablespoons powdered sugar (don’t skimp!)
2 tablespoons vanilla
2 cups flour
1 cup finely chopped pecans
2 additional cups powdered sugar for rolling

Preheat oven to 325°. Cream butter, then mix in powdered sugar and vanilla until fully combined. Add all other ingredients and mix until just combined (don’t overwork the dough!).

Roll dough into walnut-size balls and bake on an ungreased baking sheet for 25 to 30 minutes, or until lightly golden. Let cookies sit on baking sheet for 10 minutes, then roll in powdered sugar. Roll cookies in powdered sugar once more after they’re completely cool, or sift more on top. Enjoy!

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This story was published on Nov 13, 2023

Anna Grace Thrailkill

Anna Grace Thrailkill is Our State’s Newsletter and Social Media Producer.