Hebrew Cookies

Yield: 8 dozen

Ingredients

• 1 pound butter
• 1 1/2 cups granulated sugar
• 3 eggs, beaten
• 1 cup whiskey
• 1 quart (4 cups) pecans
• 1 quart (4 cups) all-purpose flour
• 8 ounces confectioners' sugar
• 2 teaspoons cinnamon

Instructions

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