Pork for Pork?
The citrus supply has taken a big hit, but it turns out the U.S. has plenty of hogs--too many, in fact. Agriculture Secretary Dan Glickman is discussing ways to relieve the problem, meaning some sort of governmental support. How about pleas for public support: A chop a day, that’s all we ask.
Local Cook Bakes Good
Keen baker Peggy Russell of Altadena, who won first place in the Land O’ Lakes Butter cookie contest at the L.A. County Fair in September, has ended up with the grand prize for best cookie recipe in the nation. Her shortbread cookies (rather like linzer cookies with a pecan motif) beat winners from 24 other fairs around the country. She won $500 and a year’s supply of (Land O’ Lakes) dairy products.
Pecan Shortbread Raspberry Cookies
Active Work Time: 12 minutes * Total Preparation Time: 1 hour 20 minutes
1 cup (2 sticks) butter, softened
2/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup ground pecans
2 cups flour
Powdered sugar
2 tablespoons seedless raspberry preserves
* Cream butter, sugar and vanilla and almond extracts by beating in mixing bowl at medium speed until light and fluffy, 1 to 2 minutes.
* At low speed, beat in pecans. Gradually add flour until mixture comes together, about 1 minute. Divide dough in half, wrap in plastic wrap and refrigerate until firm, 1 to 2 hours.
* Roll out dough 1/8 inch thick on lightly floured surface and cut with 2-inch scalloped cookie cutter. Use 1-inch cutter to remove center of 1/2 of cookies. Put cookies 1 inch apart on ungreased baking sheets and bake at 350 degrees until lightly browned, 9 to 12 minutes.
Sprinkle cut-out cookies with powdered sugar. Spread raspberry preserves on rest of cookies and top with powdered cookies.
About 30 cookies.