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Hebrew Cookies
1 pound butter
1 1/2 cups granulated sugar
3 eggs, beaten
1 cup whiskey
1 quart pecans (4 cups)
1 quart all-purpose flour (4 cups)
8 ounces confectioners’ sugar
2 teaspoons cinnamon
Cream butter and sugar. Add beaten eggs. Add whiskey very slowly, stirring constantly. Add pecans and flour. This makes a very soft dough. Roll out on a floured board, keeping dough as soft as possible. Cut into small squares with knife. Bake on cookie sheet at 375 degrees F to 400 degrees F.
Roll in confectioners' sugar and cinnamon sifted together.
Makes 8 dozen.
