Cereal Bag Cookie Logs

While making some Christmas cookies, I got so excited thinking about reusing cereal bags that I completely forgot to take the spatula out of the mixer before I whizzed that baby right up. Right after I had dumped in two cups of flour.

Your bonus tip for the day: Don't Do That.

A bit of the Flour Shower hit the top of the mixer, but most of it flew towards me. I chose to photo the mixer.

But those waxy cereal bags, they do come in handy. I have listed several other uses before, but this one is right in time for holiday cookie baking.

Or maybe I'm a week or two late.

But anyhoo, you take the dough, a-like-a-this, and you place it on the cleaned-out and cut-apart cereal bag, a-like-a-that. Then you can use the bag to shape it into a log:

And then wrap it up and put it in the fridge or freezer until ready to bake. Tape the ends shut and label if putting in the freezer for long-term storage. Long-term meaning, more than one hour. Because that is all the longer that my poor memory lasts these days.

This Works For Me Wednesday tip is sponsored by today's recipe, Butter Pecan Cookies.

Because I just knew you were wondering what I was making.

So here it is.

Butter Pecan Cookies

1 3/4 cups chopped pecans
1 tablespoon butter, softened, divided (no substitutes)
1 cup butter, softened (no substitutes)
1 cup packed brown sugar
1 whole egg, separated
1 teaspoon vanilla extract
2 cups self-rising flour*
1 cup pecan halves

Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325 degrees for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool. In a mixing bowl, cream brown sugar and remaining butter. Beat in egg yolk and vanilla. Gradually add flour. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1" balls, then roll in toasted pecans, pressing nuts into dough. Place 2" apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball. Bake at 375 degrees for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Yield: 4 dozen.

*Note: As a substitute for each cup of self-rising flour, place 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. 

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