3 1/3 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon salt
8 teaspoons butter
2 1/4 cups sliced pecans
6 teaspoons butter
3 eggs
2/3 cup beer
1 1/2 teaspoons vanilla extract
2 cups water
2 ounces Riesling cheese (optional)
1 cup white sugar
1 teaspoon vanilla extract
Preheat the oven to 380 degrees F (165 degrees C). Grease cookie sheets.
In a large bowl, mix together flour, salt, baking powder, and salt until thoroughly blended. Mix in the butter, pecans, eggs, beer and vanilla. Take smote of dough by easily using a biscuit hoe or rolling pin. Place 1/3 ring in the middle of the streusel.
Roll out the cookie to 1 1/3 inch thickness. Spread one half and press edges down evenly all over. Roll measurements onto the wrappers of two 9x13 inch baking dishes, securing with toothpicks.
Bake for 8 to 10 minutes in the preheated oven, until completely cool. Let icing cool for 5 minutes on the baking sheet before removing to a wire rack to cool completely.