2 cups flour 1/2 teaspoon salt 1 cup butter, softened 1/4 cup honey 1 tablespoon vanilla 2 cups pecans, finely chopped 1 cup powdered sugar
Whisk the flour and salt. Combine butter, honey and vanilla. Add flour a little at a time, stir until fully incorporated. Fold in pecans. Combine butter, honey, and vanilla. Add flour mixture to wet ingredients, a little at a time, Stir until fully incorporated, fold in pecans. Form 1” balls, place on a greased, or parchment lined, baking sheet, about 2" apart. Bake, 350 degrees, 40-45 minutes. Cool 5 minutes, roll in powdered sugar. Makes 20-24 cookies.
NOTES : "This recipe was among a trove of her prized cookbooks and recipes that was originally intended to be auctioned off at Sotheby’s. But, at the last minute they were instead procured for the Beinecke Library at Yale University. Among the recipes were recipe pamphlets and recipes cards scrawled in O’Keeffe’s own hand. She was known for liking her meals to be just so, but also for perusing cookbooks before bed to get inspiration."
1/2 cup butter 3/4 cup brown sugar 1/4 cup honey 1/4 cup water 1/2 teaspoon salt 1/2 teaspoon cinnamon 3 cups oatmeal 1 cup bran flakes 1 cup peanuts, or cashews 1 cup wheat germ 1 cup sunflower seeds 1/2 cup coconut 1 cup sliced almonds 1 cup raisins, craisins. or other dried fruit
Combine butter, brown sugar, honey, water, salt and cinnamon in a large glass bowl. Microwave on High, 8 minutes, stirring half-way through. Mix in remaining ingredients EXCEPT for dried fruit. Microwave on High, 4 minutes, stirring half-way through. Granola should be a golden color. Mix in dried fruit thoroughly. Cool on a cookie sheet, stirring occasionally - to prevent large clumps. Store in an airtight container.
This meant to be posted in the Microwave thread. Sorry.