It’s getting close to Christmas! It’s always better to give than receive. These are Christmas cookies like I used to bake 40 years ago. They are delicious! Take some to your friends and neighbors! Enjoy. They won’t last long!

VANILLA BEAN COOKIES
1     vanilla bean, finely diced
1 cup    sifted powdered sugar
2 cups    butter, softened
1 cup    sugar
1 tsp.    vanilla extract
4 cups    all-purpose flour
2¼ cups    ground pecans (about ½ pound)
Combine vanilla bean and powdered sugar in an airtight container; let stand three days.
Cream butter; gradually add sugar, beat­ ing well. Stir in vanilla. Add flour and pecans, mixing well. Chill dough overnight. Remove dough from refrigerator and let stand until soft enough to roll. Roll dough to 1/8-inch thickness on a floured surface; cut into desired shapes. Place cookies on lightly greased cookie sheets. Bake at 350° for 12 minutes; transfer to wire racks. Sift vanilla bean-flavored powdered sugar over cookies while warm. Yield: about 6 dozen (2-inch) cookies.
GINGER COOKIES
3.4 cup shortening
1 cup sugar
1    egg
¼ cup    molasses
2 cups    all-purpose flour
2 tsp.    baking soda
Vz tsp.     salt
1 Tbsp.     ground ginger
1tsp.    ground cinnamon
    About 1/3 cup sugar
Cream shortening; gradually add 1 cup sugar, beating until light and fluffy. Beat in egg and molasses. Combine next 5 ingredients; add to mixture, mixing well.
Shape dough into 1-inch balls and roll in 1/3 cup sugar. Place 2 inches apart on ungreased cookie sheets; bake at 350° for 8 to 10 minutes. Cool on cookie sheets 5 minutes; transfer to wire racks using a spatula and cool completely. Yield: 7 dozen.