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| JUST A LITTLE PECAN COOKIE | |
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Cooled cookies will be chewy with a crunchy toasted pecan topper. This is a taste pecan pie Lovers will appreciate. Adapted from FoodNetwok.com recipe: Betsy Chesson Pecan Cookie. I have never done any variations on this recipe, but it is easy and forgiving. It could be done with almonds or walnuts just as easily as with pecans. Also should easily allow adding 1/4 cup of coconut, mini chocolate chips, or small-diced candied fruit to the basic recipe. Perhaps this could be a seasonal item... seems fitting that it should once again find happy cookie lovers since I have been hooked on it for 73 years, including that 34 year gap! Hard to believe from age 7 to 25, I only had 18 of these cookies until solving the mystery of a cookie a neighbor refused to share... ever to the grave! 1 cup light brown sugar 1/2 cup butter 1 Lg egg 1/2 tsp vanilla extract 1 cup self-rising flour, sifting optional 1/4 to 1/2 tsp molasses, to taste preferred 1/2 cup pecan pieces, pulsed (processed) to a coarse meal as needed: whole pecan halves, one per cookie (recipe makes a few dozen) Preheat oven to 350°F. Pulse pecan pieces to a coarse meal. Cream together butter and sugar with mixer. Stir in one egg. Add the next four ingredients and mix well. (Do not include pecan halves). Spoon, or scoop, by approximately one teaspoon amounts onto parchment-lined sheet pans about 2 inches apart. Gently press a pecan half into the top of each cookie. Bake for 8-10 minutes. Cookies will be slightly sticky and need to be removed carefully from parchment paper to a wire rack while still a little warm; then cooled completely before storing in an airtight container. Submitted by: Grant G | |
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