A few years ago my best friend Julia gave me this fantastic cookbook which I have come to refer to as “The Cookie Book.”
Judy Rosenberg's "Chocolate-Packed, Jam-Filled, Butter-Rich, No-Holds-Barred Cookie Book"
Julia & Me... thanks Julia for the great cookie cookbook!
I’ve made several recipes out of this cookbook, and though some have taken a few tries to get right, most of the recipes produce great tasting cookies and the recipes are all fairly easy to follow. This afternoon I made Pecan Crisps out of this cookbook. If you are the type of person who doesn’t eat a cookie unless it has at least some chocolate in it, then you will not like this recipe but I for one, enjoy a cookie every now and then that doesn’t have chocolate, so I thought they were quite tasty… if you try them out, let me know what you think!
Pecan Crisps
Ingredients:
- 2 cups plus 2 tablespoons of all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 1/4 cups unsalted butter at room temperature
- 3/4 cups plus 2 tablespoons granulated sugar
- 3/4 cup plus 2 tablespoons (lightly packed) light brown sugar
- 2 1/2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups coarsely chopped pecans
Directions:
- Preheat the oven to 400 degrees. Line several baking sheets with parchment paper, or grease them lightly with vegetable oil.
- Sift the flour, baking soda, and salt together into a small bowl and set aside.
- Using an electric mixer on medium speed, cream the butter, both sugars, and the vanilla together in a medium-size bowl until light and fluffy, 1 minute. Stop the mixer once during the process to scrape the bowl with a rubber spatula.
- Add the eggs and beat on medium speed until they are blended, about 20 seconds. Scrape the bowl.
- Add the flour mixture and mix on low speed for 15 seconds, stopping the mixer once to scrape the bowl.
- Add the pecans and blend them in by hand with the rubber spatula.
- Drop the dough by generously rounded teaspoons 2 inches apart onto the prepared baking sheets.
- Bake the cookies until they are firm and light golden with darker golden edges, 10-12 minutes. Let them cool on the baking sheets; then remove them carefully with a spatula.
- Store the cookies in an airtight container at room temperature for a day or two if you think you will be snacking on them. After that, store the container in the freezer for up to 2 weeks. Bring the cookies to room temperature before eating.
