Whether you call these pastries or cookies or something else, they are called “good” in my house. They are light and just sweet enough.
Be generous with the sugar so you can taste it on top of the pastry.
SUGAR AND SPICE PECAN TARTS (Pantry Cooking II)
1 cup flour
Heaping 1/4 teaspoon salt
1/3 cup shortening
2 tablespoons water
Additional water
Spiced Sugar or Cinnamon Sugar
Pecan halves
Whisk together flour and salt. Cut in shortening until it is the size of small peas or smaller. With a fork, stir in the water 1 tablespoon at a time until well mixed. Using hands, gently squeeze the pastry together until it adheres in a ball. Flatten the ball on a sheet of waxed paper or a pastry mat. Cover it with a second sheet of waxed paper and roll it into a 12-inch circle. Peel off the top paper. Cut rounds of pastry with a 2-1/2-inch biscuit cutter. Place pastry rounds on a baking sheet about 1/2-inch apart. Reroll pastry scraps and cut rounds until all the pastry is used. Lightly brush each round with water. Cover each with Spiced Sugar or Cinnamon Sugar. Prick each round once or twice with a fork. Press a pecan half into the center of each round. Bake at 400o for 8 to 10 minutes or until pastry begins to brown. Makes about 20 tarts.
NOTE: If your climate is very dry, you may need to add an extra teaspoon or two of water.
When tripling the recipe, add an extra tablespoon of water for a total of 7 tablespoons of water.
