[Sca-cooks] Articles was Boston_Kr?me_Br?l?e_

[lilinah at earthlink.net]

Johnna Holloway wrote:
>Strawberry article is here
>http://chronicler.cynnabar.org/citadel/Citadel2009-Jun.pdf
>starts on page 9

Just before your article is someone's recipe

--- Begin ---
Recipe
This section is where I hope to start making a Cynnabar Cookbook. Any recipes  you would like to share would be welcome, period or not. The first recipe I will offer is not  period. It was made by my Grandmother, Midge Riznikove. It is a favorite cookie in my  family.

Ingredients:
2 sticks Butter
1⁄2 c Suger
2t vanilla
2c sugar
1⁄2 t salt
2c finely chopped pecans
1. Cream Butter, sugar and vanilla until fluffy
2. Mix flour and salt. Add this misture to creamed mixture, blending thoroughly.
3. Add chopped Pecans, mix well
4. Bake, preheated oven 20 minutes at 325. DO NOT BROWN.
5. Cool, then roll in confectioner’s sugar.
--- End ---

Alas...
It does not say onto what sort of pan to put the mixture. Should the pan be left as is? greased? covered with parchment/paper? covered with greased paper?
It does not say in what form to make the mixture. One large lump? one flat slab? flat cookies? (or as this looks a lot like Russian Tea Cakes/Mexican Wedding Cookies) round balls?
If not a giant lump or one flat slab (i assume neither is the preferred shape), how far apart should the bits of mixture be so they don't run into one another?

I'm a huge fan of pecans, and as they are not appropriate for SCA feasts, i have to satisfy my jones elsewhere, such as in my own kitchen.

Someone sometimes called Urtatim