Yield: Two dozen wafers
1 stick butter
½ cup sugar
1 egg, beaten
¾ cup flour
1 tablespoon water
½ teaspoon vanilla
½ pecan piece for center of each cookie
Preheat oven to 350°.
Cream butter and sugar. Add egg and flour. Add water and vanilla.
Drop teaspoons of dough far apart on a cookie sheet (approximately 6 cookies to a sheet). Spread dough very thin, about 3 inches in diameter. Place pecan in center. Bake on middle rack in oven for 8 to 10 minutes or until golden brown. Remove from oven and let cool on a rack.
print it
Split-rail fences don’t shout “keep out.” They lean, they shift, they invite. And in western North Carolina, they remind us that some lines are meant to hold, not harden.
Each May, spring climbs nearly 3,000 feet to the seat of Alleghany County. Here, as the rhododendrons blush, a beloved mountain town welcomes visitors with its food, art, and flourish of color and creativity.
Brief but delicious, soft-shell crab season is cherished by diners as well as the folks who work around the clock to put these native pinchers on our plates.
When it comes to poultry, the best is raised close to home.
