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Hebrew Cookies


  • 1 pound butter
  • 1 1/2 cups granulated sugar
  • 3 eggs, beaten
  • 1 cup whiskey
  • 1 quart pecans
  • 1 quart all-purpose flour
  • 8 ounces confectioners' sugar
  • 2 teaspoons cinnamon


  1. Cream butter and sugar. Add beaten eggs. Add whiskey very slowly, stirring constantly. Add pecans and flour. This makes a very soft dough.
  2. Roll out on a floured board, keeping dough as soft as possible. Cut into small squares with knife.
  3. Bake on cookie sheet at 375 degrees F to 400 degrees F.
  4. Roll in confectioners' sugar and cinnamon sifted together.

Makes 8 dozen.

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