Topping

1/4 cup/60 ml. sugar
1/2 tsp/2.5 ml Watkins Cinnamon

Sift flour with baking powder, soda and salt; set aside. In large mixing bowl, beat butter, sugar and eggs at medium speed of mixer until lifht and fluffy. At low speed, beat in sour cream and vanilla until smooth. Gradually beat in flour mixture until well-combined. Refrigerate at least 1 hour or until firm enough to roll into balls. Combine sugar and cinnamon; set aside. When dough is firm enough to handle, roll into 1-inch/25-mm balls and place on lightly greased cookie sheet. Sprinkle lightly with topping. Bake at 350F/180C for 10 to 12 minutes or until lightly browned on bottoms. Remove cookies to wire rack to cool completely.
makes 5 dozen.

Pecan Pie

3 eggs beaten
1/2 cup/125 ml. brown sugar
1/3 cup/80 ml. sugar
1/2 cup/125 ml. dark corn syrup 1-1/2 tsp/7.5 ml. Watkins Butter Pecan Flavor
1/4 cup/60 ml butter or margarine,
    melted and cooled
1 cup/250 ml. coarsely chopped pecans
    pecan halves
1 unbaked 9 inch/23-cm pastry pie shell

Cream together the butter, shortening, and sugar in large mixing bowl until light and fluffy. Add eggs and beat until smooth. In small bowl, combine flour and baking powder; mix well and set aside. Combine milk and extracts. Add flour mixture to creamed mixture alternately with milk mixture. Beginning and ending with flour mixture. Spoon mixture into a greased 10 inch/25cm tube (angel food cake) pan. Bake at 325F/165C for 1-1/2 to 1-3/4 hours or until cake tests done. Cool in pan on wire rack for 10 minutes. Turn cake out of pan onto wire rack, invert again. Place waxed paper under rack to catch glaze drippings. Slowly spoon glaze onto top of hot cake and let glaze drizzle down sides of cake. Let cool completely.