Cookie Road Trip – District of
By Beverly Hicks Burch
It just so happens that the next stop on our Cookie Road Trip takes us to the District of Columbia…or as we also know…Washington, DC. This seems appropriate considering we are in the heat of a current election year here in the US.
DC is the national capitol of the United States. Article one of the Constitution provided for such a location to hold the seats of the three branches of the US Federal Government. (These would be the executive, legislative and judicial branches.) The provision limited the size of the district to not exceed 10 square miles and was established with land donated by the states of Maryland and Virginia. Although it does have a city government, ultimate governmental control belongs with United States Congress.
The current population of the district is approximately 588,000. Taking this into consideration, there are some remarkable facts to consider about the district. If it was a state, it would be the smallest in the country, but, be first in population density. It also ranks first in minority population having the largest percentage of Black African American.
In addition to being to home of the National Government, DC houses 170+ foreign embassies, and the headquarters of the World Bank. Many of this nation’s most important national monuments and significant museums are also located in DC, along with the National Zoo.
The cookie from DC comes from Elizabeth Saunders of the Simpson – Hamline United Methodist Church. I’m not quite sure why Pecan Sticks are the cookies for DC…maybe it’s all the nuts that live there! (Just kidding all of you pols out there…) It does look like it would have a nice butterscotchy taste…or better yet a blond brownie…my favorite since I’m not a particular favorite of chocolate. (I will eat some chocolate occasionally…rarely.) If you give it a try let me know how it was…
© 2008 Beverly Hicks Burch All Rights Reserved.
¼ cup butter
1 cup cake flour
1 teaspoon baking powder
1 cup brown sugar
1 teaspoon vanilla flavoring
¼ teaspoon salt
½ cup chopped pecans
Blend butter, sugar and egg. Beat well. Sift dry ingredients together.
Add vanilla and the dry ingredients. Mix well.
Spread into an 8 x 8 inch pan which has been buttered and lined with wax paper.
Bake at 350° until firm and light brown and the dough pulls away from the sides of the pan. (Sorry time for baking was included in the original recipe, but I would estimate between 15 – 25 minutes. I would look in on them at 15 mins. And go from there.)
Let cool for 5 minutes and cut into bars.