Annie Jones sails aboard V’ger, a Baba 35, with her husband, Casey. Her Pecan Sandies recipe will be featured in the People & Food column in the February 2008 issue of Cruising World. This is her mom’s recipe for icebox cookies, with a few variations Annie’s made over the years.
1 cup butter or margarine
2 cups brown sugar
2 beaten eggs
1 to 2 tablespoons milk
1 teaspoon vanilla
4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cream of tartar
3/4 cup finely chopped red and green candied cherries
1/2 cup finely chopped pecans
3/4 cup flaked coconut (optional)
Cream butter and sugar together. Blend in eggs, milk, and vanilla. Stir in sifted flour, baking soda, salt, and cream of tartar. Fold in fruit and nuts. Form dough into two 8-inch rolls and roll in coconut, if desired. Wrap dough rolls in waxed paper and refrigerate overnight. When ready to make, cut cookies into 1/4-inch slices and bake at 375 F for 8 minutes.
Substitute rum for vanilla. Substitute 1 cup of brown sugar for white sugar, substitute lemon extract for vanilla extract, and add 1/2 teaspoon lemon rind to batter. Substitute dried cranberries, cherries, or apricots for candied cherries.