Holiday Baking

Thanks to Kim and a 1962 Chatelaine recipe, these Granny's Shortbread Cookies were described as "those bouchon things are really good, Kim is such a superb baker". Well, I am grateful for the cookies and an agreement to share the recipe on somerville kitchen.

• Combine 3.5 cups flour, 1.5 cups chopped pecans and 2 cups semi-sweet chocolate 
• Cream 1.5 cups of butter, and gradually add half tsp salt and 1 cup icing sugar
• Cream till fluffy
• Add 1.5 tsp rum extract and 4 tsps cold water, mix well
• Gradually add flour mix and blend
• Mold into balls or crescents and bake on ungreased cookie sheets
• 350 Oven, 25 - 30 minutes
• Roll in icing sugar once cooled completely

Thank you Kim.