Want a simple-to-make, delicious-to-eat old-fashioned and, yet unusual, cookie? Then try these pecan crispies. For some reason, these gems didn't make the cookie hit parade.
Is it because they lack the novelty of the chocolate chip, the homeyness of the oatmeal or the silly name of the snickerdoodle? We may never know, but that's no reason to let these almost elegant sweets -- with their wonderfully chewy (and first) and (later) crispy texture -- languish on a yellowed recipe card.
These were a snap to make (see instructions below) and quite well received both at work and at Michaels, the Park Slope hair salon where I spend way too much time and money, but always leave very happy and up-to-date on People magazine.
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| John, left, the savior of my tresses, with colleague Armani, posing with pecan crispies. |
I do hope some of my readers will take a stab at these "lost" cookies. They deserve to be rediscovered and eaten in the 21st century.
Pecan Crispies (reinterpreted)
1 c. unsalted butter
2 1/2 c. brown sugar
2 eggs
2 1/2 c. flour
1/4 tsp. salt
1/2 tsp. baking soda
1 c. chopped pecans
Mix softened butter with brown sugar and combine til light and fluffy. Add eggs and mix well. Meantime, combine flour, salt and baking soda, blend well, and add to butter mixture. Combine. Fold in chopped pecans.
Drop from spoon on cookie sheet lined with parchment. Bake at 350 about 10 minutes until very lightly browned.
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| The pecans should be chopped rather fine. |
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| At first the dough will seem too soft, but it's perfect. Really. |
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