Cocoons

Adele Williamson

Photo provided by Jane Hall HarmonDesserts made by Augusta, Ga., caterer and former Baton Rouge resident Jane Hall Harmon fill a tiered party tray. From top are Cocoons, Church Fudge and Senator Allen Ellender's Creole Pecan Pralines.

Cocoons

Makes about 40. Recipe is provided by Jane Hall Harmon, who says, “Mrs. Floyd (Adele) Williamson’s recipe is in the very, very old ‘Trinity Treats’ cookbook, Trinity Episcopal Church, I believe. Her cook, Fammie, made these for our piano recitals, served with punch.” The cookies freeze well.

1 cup soft butter

4 heaping tbls. confectioners’ sugar

2 cups flour

Pinch of salt

11/2 cups chopped pecans

1 tsp. vanilla

Additional confectioners’ sugar

1. Cream butter and sugar together. Add flour and salt; mix well. Add nuts and vanilla; mix well.

2. Shape into tiny finger-shaped rolls. Bake in a preheated 325-degree oven for about 22 minutes. They should not be brown on the bottom, just a very light toast color.

3. Remove from cookie sheet and place on cooling rack. Sprinkle with confectioners’ sugar while still warm.