Pecan Crisps

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


  • 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


  • 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.


About Anna Levin

My name is Anna. My husband, Ken, and I live in Baltimore, where we are every mother's dream: he's an Ophthalmology resident and I am a lawyer! On October 8th, 2012 we welcomed our baby girl, Julia Rose, into the world so as you can imagine we are very busy chasing after her and watching her grow and learn as she explores the world around her! In my free time, I enjoy cooking, reading, blogging, spending time with my family and taking long walks in new neighborhoods. I look forward to sharing this journey and hope that in doing so, I can provide some insight for other first time moms. While you're at it, check out my personal blog: MyLittlePoppyseed
This entry was posted in Baking, Cookbooks, Dairy, Desserts, Parties, Vegetarian and tagged , , , , , , , . Bookmark the permalink.

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