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Hydrangeas and Delft
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La Belle Cuisine
Southern Chess Squares
Not a calorie in 'em!
2 sticks (1 cup) butter
a 1-pound box brown sugar
1 cup granulated sugar
2 cups sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped pecans
Separate the egg yolks from the egg whites. Beat egg whites until stiff but
not dry. Melt the butter
over low heat and set it aside. Place both sugars in
a large mixing bowl and add the melted butter to the bowl. Beat until the
mixture is creamy and smooth. Add egg yolks and continue
well mixed and creamy.
Sift and measure the flour. Resift twice with baking
powder and salt. Add
the flour mixture slowly to the creamed mixture. Add vanilla extract and
in beaten egg whites. Add pecans and stir just enough to mix evenly.
Divide batter equally
between two well buttered and floured 9-inch-square
pans. Spread batter evenly in pans
with bottom of spoon or spatula. Bake
30 minutes at 325 degrees F. Remove from oven; cool in pan
on wire rack.
Cut into 1 1/2-inch squares.
Note that the 30 minutes baking period is just
right; even though they
might appear half-cooked, they will be done and chewy. The top
will be crisp and delicious. Store in airtight containers with waxed paper
layers, in a cool place.
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Craig Claiborne's Chess Pie
Chess Pie Variations
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