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Ginger Snap Cookies

½ cup butter

¼ cup shortening

1 cup granulated sugar

1 egg

2 cups all-purpose flour

¼ cup molasses

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon ginger

¼ teaspoon cloves

¼ teaspoon salt

Preheat the oven to 375 degrees.

Mix in order given. Roll into balls and dip in sugar. Flatten slightly. Bake for 9-11 minutes.

Vivian Anderson of Duluth

Pecan Balls

1 cup butter, softened

5 tablespoons granulated sugar

½ teaspoon salt

2 cups all-purpose flour

2 cups chopped pecans

1 cup confectioners' sugar

Preheat oven to 320 degrees.

In a bowl, cream butter and sugar until light and fluffy using an electric mixer or hand mixer. Gradually blend in salt and flour. Add pecans and mix until combined well, about 2-3 minutes.

Pinch off a small piece of dough and form it into a 1-inch ball. Place the balls 2 inches apart on an ungreased cookie sheet. Bake for 25-35 minutes or until light brown. Roll in confectioners' sugar while hot.

Yield: 65-75 cookies.

Lita Condes Wallace of Duluth